Prep 25m Cook 20m Additional - Ready In 45m
Servings 30 cupcakes Calories 300

This is a simple carrot cupcake that is moist and great for people who don’t like nuts! I use about half a bag of baby carrots and chop them in a food processor.

Recipe Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • ½ teaspoon salt
  • 1 ½ cups white sugar
  • ½ cup brown sugar
  • 4 eggs
  • 1 ½ cups vegetable oil
  • 1 ½ cups shredded carrots
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon cinnamon

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
  2. 2 Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  4. 4 Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.

Nutrition Facts

  • Calories 300
  • Carbohydrate 34.7 g
  • Cholesterol 41.1 mg
  • Fat 17.4 g
  • Fiber 0.7 g
  • Protein 2.6 g
  • Saturated Fat 5.5 g
  • Sodium 159.5 mg
  • Sugar 25.7 g


  1. Amazing!
  2. Oh my goodness, these are sooooo good......and I do not even really like carrot cake!
  3. I didn't make any changes. Turned out perfect!! Yummy
  4. A good recipe that I will use again. I only slightly modified the recipe to add ½ tsp of allspice instead of 1 tsp - I feel this added just the right amount but is not overpowering. I’ll be holding on to this recipe.
  5. Used 1/2 the allspice amount as I used whole Jamaican allspice that I hand ground. Also did not put the cinnamon in the frosting. Delightful results :)
  6. It was very moist and tasty
  7. I made these for my daughters 1st birthday! They turned out so amazing! Best carrot cake and frosting I've ever had! Will make again and again. Thanks
  8. My girls loved these! I love that they have lots of eggs; they need the protein! Thank you!
  9. I made these cupcakes yesterday.I am not a very good baker but followed the recipe an the cupcakes were all gone within the hour.I was told they were GREAT!I would recommend this recipe and make sure to double it so you can try one or two!

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