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5 from 1 vote

Carrot Cake Cupcakes with Cream Cheese Frosting

These homemade Carrot Cake Cupcakes are made from scratch and topped with homemade cream cheese frosting. An Easter tradition!
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake, cream cheese frosting, cupcakes
Servings: 24
Calories: 196kcal
Author: Kasey Schwartz


  • 4 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups grated carrots


  • Combine dry ingredients - flour, cinnamon, baking soda, baking powder and salt in a large bowl. Beat the eggs, sugar and oil in a separate bowl.
  • Add dry ingredients to wet egg mixture.
  • Stir in carrots and mix well.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350°F for 20 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing form pans to wire racks.
  • Frost with Cream Cheese Frosting
  • Top with adorable hand-made fondant carrots, walnuts or cake crumbs from one of the carrot cupcakes.


Calories: 196kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 39mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg