Carrot Cupcakes with Cream Cheese Frosting



  • 1 1/2 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 3 teaspoons vanilla extract
  • 3 1/4 cups flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon of ground cloves
  • 1 pound grated carrots
  • 1 cup chopped Pecans

Cream Cheese Frosting

  • 3 (8 oz.) bricks cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • Heavy cream (as needed to help with consistency)
  • 1 teaspoon salt
  • 8 cups powdered sugar


  1. Preheat oven to 325°F.
  2. Line your cupcake pan with cupcake liners and set aside.
  3. In a large bowl, mix together oil, granulated sugar, and brown sugar with hand mixer until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.
  4. In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined.
  5. Slowly add dry ingredients to wet ingredients. Then fold in the carrots & pecans by hand until well combined. Do Not Overmix!
  6. Scoop the batter into your cupcakes liners. Then bake for 15-20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean.
  7. While your cupcakes are cooking & cooling, start your frosting. Using an electric mixer, first cream your butter for 2 minutes. Then add your cream cheese and cream together on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
  8. Frost your cupcakes using an offset spatula or frosting tips (see note below). Top with extra pecans!


*I have used this recipe to make cupcakes and a cake. You will get 3 beautiful cake layers out of the recipe or 36 cupcakes! Bake the cakes in a 3, 9” cake pans for 25-30 minutes. They come out perfect!

*If you plan on frosting the cupcakes with a frosting tip, let the frosting sit in the fridge for just a few minutes to get a little more firm to pipe.

*This cake should be stored in the fridge until the day it’s ready to serve. You can store this cake for up to 5 days.

*I washed, peeled, and chopped my carrots. I then put them (2 carrots at a time) into my food processor and pulsated them. I prefer my carrots small but you can grate or chop them however you life for this recipe.

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