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5 from 2 votes

Carrot Cake Cupcakes with Cream Cheese Frosting

Simple, easy to make, moist, delicious spices, and seriously addicting! These Carrot Cake Cupcakes with Cream Cheese Frosting are absolutely the best. Perfect for Easter, or any day of the week. SO. GOOD.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Desserts
Cuisine: American
Servings: 18 cupcakes
Calories: 477kcal
Author: Traci


For the Cake:

  • 2 cups all purpose flour
  • 1 ⅓ cups sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 ½ cups vegetable oil
  • 4 large eggs
  • 3 cups grated carrots

For the Frosting:

  • ½ cup salted butter
  • 16 ounces cream cheese
  • 3 cups powdered sugar sifted
  • 1 ½ teaspoons vanilla


For the Cake:

  • Preheat oven to 350 degrees.
  • Line muffin tins with cupcake papers, or spray with cooking spray. Set aside.
  • In a large mixing bowl, whisk together flour, sugar, cinnamon, ginger, cloves, nutmeg, baking powder, and salt. Set aside.
  • In a small bowl, whisk vegetable oil and eggs together until well mixed.
  • Pour wet ingredients into dry ingredients and stir well, about 2 minutes.
  • Fold in carrots.
  • Using a measuring cup or a cookie scoop, fill muffin cups 2/3 full.
  • Bake 15 - 20 minutes, until cupcakes test done.

For the Frosting:

  • Beat butter and cream cheese with an electric mixer until smooth, about 1 minute.
  • mix in powdered sugar, 1 cup at a time, until combined.
  • Stir in vanilla.


  • The cupcakes themselves are dairy-free but the frosting is not.
  • Make sure you carrots are in small enough shreds to incorporate into the batter.
  • These cupcakes don't brown too much. Make sure you use a cake tester or a tooth pick to determine if it's done.
  • Refrigerate the cream cheese frosting after you make it. It won't pipe if it's warm!
  • Use fresh carrots.
  • You can grate the carrots, shred them in a food processor, or buy pre-shredded at the store.
  • Don't skip sifting the dry ingredients!


Serving: 1cupcake | Calories: 477kcal | Carbohydrates: 47g | Protein: 5g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 271mg | Fiber: 1g | Sugar: 35g