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Carrot Cake Cupcakes with Cream Cheese Frosting

*Please note initial soaking time for carrots with the brown sugar.
Recipe yields about 14 cupcakes.
Prep Time1 hour 15 minutes
Cook Time30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrot cake cupcakes, cupcakes
Servings: 14
Author: Hip Foodie Mom

Ingredients

For the cupcakes:

  • 3 cups grated carrots
  • 1/2 cup brown sugar
  • 1/2 cup golden raisins
  • 2 large eggs
  • 3/4 cup white granulated sugar
  • 1/2 cup vegetable or avocado oil
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple drained (canned or fresh)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped walnuts
  • candy corn optional for decoration

For the frosting:

  • 1/2 stick unsalted butter softened
  • 8 oz. cream cheese softened
  • 1 to 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

For the cupcakes:

  • In a medium bowl, combine grated carrots and brown sugar. *Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F and prep a muffin pan with cupcake liners.
  • In a large bowl, beat eggs until light. Gradually beat in the sugar, oil and vanilla. Stir in the crushed pineapple. In a separate mixing bowl, combine the flour, baking soda, salt and cinnamon and then stir into the wet egg mixture until combined. Finally stir in the carrot mixture and the walnuts. Pour evenly into the cupcake liners.
  • Bake for 25 to 30 minutes, or until a tester inserted comes out clean. Cool for at least 15 to 20 minutes before frosting.

For the frosting:

  • Using a stand mixer: mix together the butter and cream cheese until smooth, add the powdered sugar and vanilla and blend well. Spread on cooled cupcakes and enjoy!