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Carrot Cake Cupcakes

Prep time includes time for the carrots and brown sugar to soak. Recipe yields 12 cupcakes.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrot cake cupcakes, cupcakes
Servings: 12
Author: Hip Foodie Mom

Ingredients

For the cupcakes:

  • 3 cups shredded carrots
  • ½ cup brown sugar
  • 2 large eggs at room temp
  • ¾ cup white granulated sugar
  • ½ cup avocado or vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup crushed pineapple drain well (canned or fresh) and finely diced
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ cup chopped walnuts optional
  • 1/3 cup golden raisins

For the cream cheese frosting:

  • 8 oz. cream cheese room temperature
  • ½ stick unsalted butter room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups powdered sugar + more if needed

Instructions

For the cupcakes:

  • In a medium bowl, combine shredded carrots and brown sugar. Set aside for about 30 minutes to 1 hour. This helps to soften the carrots and this helps to release some of the natural juices and sugars, adding extra moisture and flavor to the cupcakes! Preheat oven to 350 degrees and prep a muffin pan with cupcake liners.
  • Using your stand mixer fitted with the flat beater attachment, beat eggs until light. Gradually beat in the sugar, vegetable oil and vanilla. Stir in the crushed pineapple. In a separate mixing bowl, combine the flour, baking soda and salt and slowly add into the wet mixture until combined. Stir in the ground cinnamon, walnuts, golden raisins and the carrot and brown sugar mixture and mix until combined. Pour evenly into the cupcake liners.
  • Bake for about 25 to 30 minutes, or until a tester inserted comes out clean. Let the cupcakes cool for at least 15 to 20 minutes before frosting.

For the cream cheese frosting:

  • Using your stand mixer fitted with the flat beater or whisk attachment, mix together the cream cheese, butter vanilla and powdered sugar and mix until completely blended. Taste and add more powdered sugar if needed for desired consistency. If adding more, mix again until smooth. Spread on cooled cupcakes and enjoy!