The BEST Carrot Cupcake Recipe


Happy New Year Everyone!

I had to start this new year with a recipe that has gotten nothing, but deliciously positive reviews – CARROT CUPCAKES!  Carrot Cupcakes are that sinful dessert that you justify as healthy.  Sorry to burst your bubble and your new years resolution, oops… Don’t worry, I’ll have an oatmeal recipe here and there in the future.

I catered my mom’s friend’s son’s graduation dessert table in August and the carrot cupcakes were on the menu.  Needless to say they were an absolute hit and people still rave about them.

They’re really moist and have a wonderful warmth from the cinnamon.  Definitely a comfort food for anytime of the year.  And I have to talk about the cream cheese frosting, because you could easily eat it directly from the bowl.  The cream cheese frosting recipe is by my cupcake idol, Candace Nelson, the creator of Sprinkles! If you ever have the chance to visit Sprinkles, I highly recommend it! No cupcake shop can even come close to how good her cupcakes are.

Carrot Cupcake Recipe: (Yields 12 Cupcakes or 1 – 9inch cake pan)

8 oz Shredded Carrots
1 1/4 C. All Purpose Flour
1 tsp. Cinnamon
1 tsp. Baking Soda
1/2 tsp. Salt
1 C. Sugar
2/3 C. Oil
2 Eggs
1/2 tsp. Vanilla Extract

Preheat oven to 350.

1. Shred your carrots in a food processor.  Toss with 2 tsp. flour and set aside.

2. In a bowl, mix together all of the dry ingredients.

3. In a stand mixer, cream the oil and sugar.  To that, add the eggs and vanilla.  Once all combined, add you dry ingredients.  Do not over mix.

4. Fold your shredded carrots into your batter.  Evenly fill your lined muffin tins 3/4 of the way.

5. Bake for 18 – 22 minutes or until your toothpick comes out clean.  Let cool completely before frosting.

Sprinkles Cream Cheese Frosting Recipe:

6 oz Cold Cream Cheese
6 tbsp (Firm, but Cold) Butter
2 3/4 C. Sifted Powdered Sugar
1/4 tsp. Vanilla Extract
1/8 tsp. Cinnamon (Optional)


1. In a standmixer, cream your cream cheese and butter until fluffy.

2. Add your sifted powdered sugar, vanilla and cinnamon and mix until smooth and creamy.

Thanks for reading! I hope you try this recipe!


*This recipe is adapted from Ina Garten’s pineapple carrot cake recipe.



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