Carrot Cake Cupcake Recipe

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  • 1 1/2 C sugar
  • 1 cup of oil
  • 3 eggs
  • 2 cup of flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup of shredded carrots
  • 1 tsp nutmeg
  • 1/4 cup of finely chopped pecans

Frosting Ingredients:

  • 1 cup of soft cream cheese
  • 1/2 cup of unsalted sweet cream butter softened
  • 4 + cups of powder sugar
  • 4 TBSP heavy whipping cream
  • 2 TBSP finely chopped pecans



  • Preheat oven to 350 degrees.
  • Line cupcake tin with paper liners.
  • Beat sugar, oil, and eggs in a large bowl on medium until well blended.
  • Add flour, cinnamon, baking soda, vanilla extract, nutmeg, and salt on low speed for 1 minute.
  • Then add carrots and pecans. Mix well.
  • Scoop batter into the lined cupcake tins 2/3 s full.
  • Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  • Cool in cupcake pan for 10 minutes then remove to a wire rack until completely cooled.

Frosting Directions:

  • Cream the cream cheese, butter, and powder sugar until it looks light and creamy.
  • If it doesn't cream, then add the heavy whipping cream.
  • Test to see if the frosting can form and hold a stiff peak. If it doesn't, add more powder sugar -  1/2 C at a time. Retest to make sure that the frosting can make and hold a stiff peak.
  • Scoop the frosting into a large pastry bag with a frosting tip.
  • Twist open end of the pastry bag to push frosting to the tip.
  • Frost cupcakes and top with chopped pecans