Easy Carrot Cake Cupcakes with Quick Cream Cheese Frosting

I love carrot cake, and I love spices, and I combined them into these easy-to-make carrot cake cupcakes. Enjoy these single-serving carrot cakes with fantastic flavor, soft, moist crumbs, moist texture, and smooth cream cheese frosting with a secret or two of its own.

Why I ❤️ it • Recipe • Ingredients • Preparation

Carrot cake cupcake.

Why I ❤️ it

Experimenting with carrot cake recipes seems to be one of my life obsessions (don't believe me?). It is one of the most forgiving recipes you can make, and it combines well with nuts, dry fruits, and spices.

You will love how easy it is to make these cupcakes (muffins?) and how simple and tasty the cream cheese frosting recipe is. This recipe does not call for butter but still has a lot of moisture and a great texture. Give it a try!

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Utensils and tools

• Mixing bowls
• Electric mixer (can be handheld too)
• Cupcake liners
• Muffin tin

Ingredients

For the carrot cupcakes

• 1 ½ cups all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon powder
• ¼ teaspoon freshly-ground nutmeg (optional)
• ½ of ground cloves
• ¼ teaspoon salt
• 1 cup of very finely grated carrots
• 1 teaspoon of freshly-grated ginger
• ¼ cup of raisins or sultanas (optional)
• ½ teaspoon orange zest
• ½ cup of minced walnuts (or pecans, or nut mix of your choice)
• 3 large eggs
• ¼ cup of coconut oil or vegetable oil
• 1 ½ cup brown sugar

For the cream cheese frosting

• ½ cup of cream cheese
• 2 tablespoons of heavy cream (or more, see notes)
• ½ cup of white granulated sugar
• 1 teaspoon of lime juice
• ¼ teaspoon of lime zest
• 1 teaspoon of vanilla extract

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Get ready

Preheat the oven to 350 ºF [175 ºC].

Line a muffin pan with 8 cupcake liners. Scoop equal amounts of batter into each of the eight paper liners.

Step 2: Combine

In a mixing bowl, combine the dry ingredients (flour, baking powder, cinnamon powder, nutmeg, clove powder, and salt). Stir to mix them well.

Combine carrot, ginger, raisins, orange zest, and walnuts in a separate mixing bowl, and mix well.

Step 3: Whisk

In the electric mixer bowl, combine wet ingredients (eggs, coconut oil) and add the sugar. Whisk over medium speed until the egg mix has turned a very light color and the sugar has dissolved.

Slowly add the dry ingredient mix and beat until the batter is fluffy and smooth.

Step 4: Fold in carrot

Stop the mixer, add the carrot mix, and combine with a spatula in a folding motion.

Step 5: Bake

Pour equal amount of batter into the paper muffin liners (an ice cream scoop – if you have one – makes it easier to do that).

Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, and cool to room temperature.

Step 6: Make the icing

In the meantime, make the cream cheese icing by combining the cheese, cream, and sugar. Beat until it turns into a smooth mixture with no clumps.

Add the lime juice, zest, and vanilla extract, and beat until they are all incorporated into the icing.

Step 7: Cover

Cover the carrot cupcakes with cream cheese frosting.

Variations

I used some cute cookies and dry meringue decoration I had to garnish the cupcakes for my daughter's birthday party. This is just completely optional.

I also added 2 extra tablespoons of heavy cream to make a thinner cream cheese icing for the cupcakes so the icing would lay flat. Again, this is completely optional.

Serving suggestions

These lovely carrot cupcakes are great with some juice for the kids, and I love them with afternoon coffee. You can also serve them as dessert after dinner. Speaking of cakes for kids, don't miss the decoration of this construction cake.

Double or triple the recipe for school bake sales (check about using nuts with the school!) or weekend cookouts.

Also, check these no-cook cookies and cream mousse. It's a great no-cook dessert.

More dessert recipes

More: dessert recipes

Nutritional information

Calories: 507 kcal - Carbohydrates: 81 g - Protein: 6 g - Fat: 19 g - Saturated Fat: 10 g - Polyunsaturated Fat: 4 g - Monounsaturated Fat: 3 g - Trans Fat:  g - Cholesterol: 59 mg - Sodium: 192 mg - Potassium: 323 mg - Fiber: 3 g - Sugar: 56 g - Vitamin A: 8126 IU - Vitamin C: 2 mg - Calcium: 87 mg - Iron: 2 mg

FAQs

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