Get ready to do a happy dance, because these Ultimate Moist Carrot Cake Cupcakes will make you smile and then some. Take a peak at the first picture and tell me your family and friends wouldn't devour one. Let's make them together!
We're talking ultra-fluffy cupcakes made with heaps of freshly shredded carrots and cozy spice from the warm cinnamon. Each cupcake is crowned with a a generous swirl of silky cream cheese frosting that's perfectly sweet yet tangy, then dressed with a buttery walnut crumble all along the edges to give you a satisfying crunch in every bite. And for the grand finish - the cutest mini carrot decoration adorn with a tiny sprig of rosemary for carrot tops. Is it too cute to eat? Almost.
I don't know about you, but I have a hard time turning down carrot cake, period. You offer me a slice, and I'm saying yes every time! Now although cream cheese frosting is delicious, I find the sheer amount of it overwhelming sometimes. Yes, I'm the lame person who scrapes off about half the frosting so I can get just a smidge in every bite. So you might look at the photos and say "But Suzy, this is a generous scoop of frosting..." Absolutely true. The difference? Walnut crumble. Not only does it give each bite even more texture, the crunchy bits just complements the tangy cream cheese. I was shocked when I inhaled a whole cupcake all by myself with ALL THE FROSTING. That's when I knew it was a winner.
Be sure to check out my Carrot "Ice Cream" Cake Pops - carrot cake pops disguised as ice cream cones! They came out so cute, a perfect treat for any carrot-cake lovers. I also just added my Lemon Raspberry Cupcakes with Lemon Cream Cheese Frosting recipe just in time for summer!
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Ingredients You'll Need
- Shredded carrots: Using a food processor is quick and easy, if not, you can definitely use a box grater. In a pinch, you can also use store-bought pre-shredded carrots. Just be sure to. shredded and roughly chopped so you get carrots in every bite.
- Large eggs: Room temperature.
- Brown sugar: I like to use dark brown sugar for best flavor, but light brown works just fine.
- Neutral oil: Any cooking oil that doesn't provide a distinct flavor, such as avocado, vegetable, canola, grapeseed, sunflower, safflower, etc.
- Sour cream: Adds moisture and richness. The slight tanginess is also a helpful acid that activates the baking soda and tenderizes gluten strands, which aids in a soft tender cupcake crumb. You can also use plain or Greek yogurt or buttermilk as a substitute.
- Pineapple: The natural juice adds more moisture to prevent dryness. It provides a subtle sweetness that pairs well with the cinnamon and carrots. If you don't have fresh pineapple around, use canned pineapple. You can swap in applesauce.
- All-purpose flour: Be sure to measure correctly using a kitchen scale for best results. Check out my How To Use A Digital Scale guide to learn how a scale will make your baking a whole lot easier (and accurate!)
- Baking powder & baking soda: Baking soda enhances browning and reacts quickly with an acid to create an initial rise, while baking powder provides a slower, sustained lift throughout the baking process.
- Cinnamon: I stuck to just classic cinnamon for the spice, but feel free to add ground nutmeg, ginger, and even cloves if you prefer.
- Salt: Essential for all baked goods to enhance other ingredient flavors and balance out the sweetness.
- Pecans & Walnuts: I added pecans into the cupcake batter while using walnuts for the crumble, but feel free to use one or the other interchangeably.
- Unsalted butter: Cold and cubed.
- Cream cheese: Softened at room temperature.
- Powdered sugar: Best sugar to use for cream cheese frosting. It dissolves easily for a smooth texture with no grittiness. The cornstarch in powdered sugar also helps stabilize the frosting.
- Vanilla extract: Adds a warm rich flavor that complements the tanginess in cream cheese.
- Heavy whipping cream: Cold. Gives it a whipped quality making cream cheese frosting lighter, fluffier, and less dense.
- Orange/green food coloring: Optional; use it to color leftover frosting to add carrot decorations.
- Rosemary sprigs: Optional; use as decorations.
How To Make Ultimate Moist Carrot Cake Cupcakes
Peel carrots and shredded into small pieces using a food processor, box grater, or knife.
Whisk together wet ingredients until fully combined. Don't be alarmed if you still see small lumps of pineapple.
In a separate bow, whisk together the dry ingredients.
Add in half of the dry ingredients and whisk gently. Do not over-mix.
Switch to a rubber spatula, and fold in the carrots and remaining dry ingredients.
Gently fold in the chopped nuts.
Fill 12 cupcake liners about ¾ full. It's about one level standard ice cream scoop.
Bake cupcakes and allow to cool completely.
Cupcakes are done when a toothpick inserted in the center comes out fairly clean (few crumbs are fine).
Combine crumble ingredients in a food processor. Add cold cubed butter and pulse. Avoid over-mixing.
The consistency should be crumbly resembling slightly damp loose sand. Although image shows parchment paper being used, I found using ANY liners was unnecessary for this step. Parchment paper moves around and makes it hard to stir. Simply spread the crumble straight onto the pan.
Bake until golden, stirring halfway. Allow to cool completely.
To make the frosting, combine and beat softened cream cheese, powdered sugar, vanilla, and salt together.
Pour in heavy whipping cream and continue to mix until it forms stiff peaks.
Use a standard ice cream scooper or large spoon to add frosting to cupcakes.
Start by adding a generous dollop onto each cooled cupcake.
Using an offset spatula or spoon, swirl and swoop inwards towards the middle drawing a "C" to create a flat crater.
Scoop the cooled crumble and press it all along the sides of the frosting while you rotate the cupcake.
Use any leftover frosting and mix with orange/green food coloring. Pipe a carrot or any desired decorations.
I found it difficult to draw carrot tops (I'm definitely not an artist!), but found rosemary sprigs worked great. Chill cupcakes for 30 mins, then enjoy!
Suzy's Tips For Success
- Bring ingredients to room temperature: Take eggs, sour cream, and cream cheese out of the fridge and set them on the counter to bring them to room temperature at least one hour before prepping. They will mix more easily and evenly with the other ingredients to create a smoother batter. This will result in a good rise with overall better texture. Make it a habit to read through any recipe so you can do this ahead of time.
- Avoid over-mixing your batter once you had your flour: Use a rubber spatula and fold gently using a light hand. Most times when any cakes come out with a rubbery tough texture, it's commonly due to over-mixing your batter.
- Be sure cupcakes and crumble have cooled completely: Avoid adding the frosting to warm cupcakes as they may melt, slide off, or potentially even soak into the cake. Same with the crumble - ensure it's cooled down before pressing it onto the frosting.
- No parchment paper is required to bake crumble: I found out after trial and error it is best to simple spread the pulsed crumble straight onto the pan and bake. Parchment paper just gets in the way sliding back and forth when you try to stir the crumbs halfway. You can use a silicone mat if you desire for easy cleaning, but the crumbs washes off the pan with no fuss.
- Not necessary to sift the powdered sugar: Since we're incorporating heavy whipping cream for a lighter frosting, the powdered sugar dissolves easily.
- It takes a few attempts to shape the frosting, just keep trying!: My goal was to create a somewhat flat crater so we can add decorations on top. The best way to describe it is swooping inwards using an offset spatula or spoon and drawing a "C". Don't worry if it looks messy at first, just try your best to create a flat area in the frosting. Feel free to skip this step if you plan on not adding decorations.
- Chill cupcakes before serving: Although you can eat these right away, cream cheese frosting is best when it has a little time to set.
How To Store Carrot Cake Cupcakes
Store frosted cupcakes in the fridge for up to 5 days. You can also freeze unfrosted cupcakes for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before frosting.
FAQ
Although I have not attempted it, you can try substituting a gluten-free flour blend in place of all-purpose flour. I would ensure this blend contains xanthan gum, or you include it on your own. Just keep in mind this may vary the cupcake texture.
You can swap in dairy-free sour cream, cream cheese, and butter. For the eggs, you can replace the equivalent with liquid egg replacer or mashed bananas.
Be sure to use COLD heaving whipping cream. Continue to whip it using a hand or stand mixer - the heavy whipping cream will eventually thicken the frosting. If you're waiting for your cupcakes to cool, you can also stick the frosting in the fridge while you wait.
You can definitely skip it, but I highly recommend not to! It adds such a great crumble texture, I could honestly eat it with a spoon. Trust me - you won't regret it.
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Equipment
- hand or stand mixer
- food processor or blender
- mixing bowls
- Rubber Spatula
- ice cream scooper optional
- offset spatula optional
- piping bag optional
Ingredients
Carrot Cake Cupcakes
- ¾ cup peeled/shredded carrots chopped
- 2 large eggs room temperature
- ½ cup brown sugar
- ¼ cup neutral oil
- ¼ cup sour cream or plain/greek yogurt or buttermilk room temperature
- ¼ cup pineapple, mashed/blended or applesauce
- 1¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon*
- ¼ teaspoon kosher salt
- ½ cup pecans or any nuts chopped
Walnut Crumble
- ½ cup walnuts
- ½ cup all-purpose flour
- 3 tablespoon brown sugar
- ¼ cup unsalted butter cold and cubed
- ½ teaspoon kosher salt
Cream Cheese Frosting
- 8 oz cream cheese softened to room temperature
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cup heavy whipping cream cold
Decorations
- orange/green food coloring optional
- rosemary sprigs optional
Instructions
- Peel and shred carrots using a food processor, box grater, or knife, ensuring they are chopped into small pieces and set aside. Roughly chop pecans or any nuts (if using) and set that aside. Preheat oven to 350℉ (175℃). Add liners to cupcake/muffin tray.¾ cup peeled/shredded carrots, ½ cup pecans or any nuts
- In a large mixing bowl, combine eggs, brown sugar, oil, sour cream, pineapple, and whisk until well combined. It's common to see visible small lumps of pineapple.2 large eggs, ½ cup brown sugar, ¼ cup neutral oil, ¼ cup sour cream or plain/greek yogurt or buttermilk, ¼ cup pineapple, mashed/blended
- In another mixing bowl, combine and whisk flour, baking powder, baking soda, salt, and cinnamon.1¼ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon*, ¼ teaspoon kosher salt
- Add half the dry ingredients into the wet ingredients, and whisk gently until combined. Add in the carrots and the remaining dry ingredients. Switch to a rubber spatula and stir gently until no more flour is visible. Avoid over-mixing. Fold in the pecans.
- Using a standard ice cream scooper or large spoon, fill cupcake liners ¾ of the way full. It measures out to approximately one leveled ice cream scoop.
- Bake for 18-20 mins until toothpick inserted in center comes out fairly clean. Allow cupcakes to cool completely.
- Reduce oven temperature to 320°F (162°C).
- To make the walnut crumble, combine walnuts, flour, brown sugar, and salt and pulse in a food processor. Add cubed butter and pulse ONLY until consistency feels like slightly damp loose sand. Do not over-mix. Spread crumble onto baking sheet and bake for 20 mins or until golden, stirring halfway. Set aside and allow to cool completely.½ cup walnuts, ½ cup all-purpose flour, 3 tablespoon brown sugar, ¼ cup unsalted butter, ½ teaspoon kosher salt
- To make the cream cheese frosting, whip together softened cream cheese, powdered sugar, vanilla, and salt until well combined using a hand or stand mixer. Pour in the heavy cream and mix until thick and reaches stiff peaks.8 oz cream cheese, ¼ cup powdered sugar , 1 teaspoon vanilla extract, 1½ cup heavy whipping cream
- Using an ice cream scooper or large spoon, dollop frosting onto each cooled cupcake. Swirl inward towards the middle of each cupcake to create a somewhat flat crater by drawing a "C".
- While rotating the cupcake with one hand, press the cooled crumble firmly all around the sides of the frosting with the other hand. Repeat for all the cupcakes. Using any leftover frosting, mix in small streaks of orange food coloring in a small bowl until you reach desired shade. Add to a small piping bag and draw a carrot. Feel free to do the same with green coloring to draw carrot tops or simply add rosemary sprigs.orange/green food coloring, rosemary sprigs
- Chill cupcakes in fridge for 30 minutes minimum before serving.
Notes
Nutrition
Looking for other recipes like this?
Aimee Keller says
This has to be wrong- only 1/4 c powdered sugar? No way. Could you tell us the correct quantity?
Suzy says
Hello Aimee. I went to double check and 1/4 cup powdered sugar for the frosting is what I intended. You're more than welcome to add more, perhaps go to a 1/2 cup if you want it sweeter. Be sure to use a scale for the most accurate measuring!
Alexa says
I agree, the frosting turned out very strange. It tasted like heavy cream mixed with cream cheese, not like frosting at all. The cake is delicious. I would recommend this recipe only if you substitute another cream cheese frosting recipe (most others call for over 2 cups of powdered sugar).
Suzy says
Thank you for trying my cupcake recipe, Alexa. There are different styles of frosting. If you happen to be enjoy the much sweeter type (especially American buttercream), then you may find this frosting strange. This is not a stiff and sweet frosting, it's more thin, creamy, and subtle with the sugar. I'm glad you enjoyed the cake, and I appreciate the input!
Mayra says
Made these for Easter and they were a hit! So delicious! Added some nutmeg, ginger, and clove powder to give it a little kick. The crumble just set it over the top for me! 10/10
Suzy says
Thank you for trying the recipe, Mayra! I'm so happy you enjoyed it - and yes, the crumble is my favorite part!
Lauren Shaffer says
These are not that good. I didn’t make the icing crumble, but the icing itself is pretty bland. I even doubled the sugar. It’s not very cream-cheesy and tastes more like whipped cream without much flavor. My kids did not like them at all.
Suzy says
Sorry to hear that, Lauren. If you and your kids are used to sweeter American buttercream, then perhaps this version was not for you. And I fear you missed out on one of the best parts of this cupcake - the crumble! Thank you for trying the recipe and your honest feedback. Perhaps there's other carrot cake recipes that may suit your family's tastes better.
Nikki says
Mine came out dry even pulling it out early? Wonder what happened.
Agree icing is not sweet enough
Suzy says
I am not personally a fan of the more sweet American buttercream icing as many may be used to, I apologize. If your cupcakes came out dry, there could be a few reasons - your oven temp was hotter than what the recipe indicated and baked it faster. It could also be inaccurate measuring of the flour - using a kitchen scale is always the most precise. I appreciate the feedback, Nikki, and will keep them in mind for future recipes.
Irma Asumen says
So good!Thank you for sharing!
Suzy says
Thank you, Irma!