Easy Carrot Cake Cupcakes
- PREP 20min
- COOK 25min
- TOTAL 45min
These carrot cake cupcakes are so simple to make. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using granulated and brown sugar in this recipe. If you only want to use one, choose brown sugar since it has the necessary acid to react with the baking soda.
You Will Need
For Cupcakes
1 ¼ cup (160g) all-purpose flour
1 teaspoon baking soda, important to level the teaspoon, see tips
1/4 teaspoon fine sea salt, see tips
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground cardamom, optional
1/8 teaspoon freshly grated nutmeg, optional
1/2 cup (118ml) canola or other vegetable oil
1/2 cup (100g) granulated sugar
1/2 cup (105g) light or dark brown sugar, packed
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 ½ cups (150g) grated peeled carrots, 2 to 3 medium carrots
1/4 cup (35g) coarsely chopped pecans, optional
1/4 cup (35g) raisins, optional
For Cream Cheese Frosting
4 ounces (115g) full-fat block cream cheese, softened to room temperature
2 tablespoons (28g) unsalted butter, softened to room temperature
1/2 teaspoon vanilla extract
Pinch fine sea salt
1 ½ cups (165g) powdered sugar or confectioners sugar, plus more as needed
Pinch ground cinnamon or ground cardamom, optional
1/4 cup (35g) coarsely chopped pecans, optional
Directions
Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C). Line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth.
Stir in the carrots, nuts, and raisins.
Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
Cool cupcakes in the pan for 5 minutes, then transfer them to a cooling rack and cool them completely before frosting.
Frost Cupcakes
In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld electric mixer on medium speed until very creamy, about 2 minutes.
For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
Beat in the powdered sugar, a 1/4 cup at a time, until fluffy. Add an additional 1/4 cup to 1/2 cup of powdered sugar for a thicker frosting.
To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.
Frost the cooled cupcakes and, if you’d like, top with coarsely chopped pecans.
Adam and Joanne's Tips
- Baking soda: When measuring, dip your spoon into the container, then level it off using the straight edge of one of your other spoons. For the best results, use fresh baking soda (it loses its potency after being opened for 6 months).
- Salt: I use a rounded 1/4 teaspoon of salt, which means the salt should be slightly domed past the measuring spoon rim instead of leveled off.
- Piped frosting: If you plan to pipe a lot of frosting onto each cupcake, you may need to double the frosting recipe above. If you have any leftovers, the frosting can be kept in an airtight container in the fridge for a few days or in the freezer for a few months.
- The nutrition facts provided below are estimates.