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+ servings

Carrot Cake Cupcakes

A beautiful, moist cupcake full of sweet pineapple, fresh carrot, and brown sugar and topped with a homemade cream cheese frosting!
Print Recipe
Keywordcupcakes, dessert, homemade carrot cake
Prep Time10 minutes
Cook Time25 minutes
Servings12 cupcakes


For the Cupcake:

  • 1 ½ cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup vegetable oil
  • ½ cup brown sugar packed
  • ½ cup granulated sugar
  • ½ cup water
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1 cup grated carrots
  • ½ cup crushed pineapples
  • ¼ cup chopped peanuts or pecans optional

For the frosting:

  • ½ cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 4 cups sifted powdered sugar
  • 1 teaspoon vanilla extract


For the cupcake

  • Preheat oven to 350 degrees Fahrenheit and line the cupcake pan with cupcake liners.
  • Whisk together flour, baking powder, baking soda, salt, and set aside.
  • Using a stand mixer, mix the oil and sugars until well combined.
  • Add the dry mixture, water, vanilla extract, and mix. Then slowly add the eggs, one at a time.
  • Remove from the stand mixer and fold in the grated carrots, pineapples, crushed peanuts or pecans.
  • Scoop out batter into the prepared muffin tins, fill about ¾ full and bake in the oven for 20-25 minutes or until toothpick inserted comes out clean.
  • Allow to completely cool before adding your desired frosting.

For the frosting:

  • In a large bowl, beat softened butter and softened cream cheese until well blended and no clumps.
  • Slowly add 1 cup of powdered sugar at a time, then add vanilla and beat until creamy.
  • Frost and enjoy!


Use freshly grated carrots! Don’t use pre-shredded carrots, they’re typically on the dry side.
● Feel free to omit the crushed pineapples, but I found that it helps keep the cake extra moist and tender. If you want larger chunks of pineapple in the cupcakes, feel free to do so.
● Feel free to use walnuts or raisins to this recipe. This batter can hold about ¼ cup to ½ cup of add-ins.
● Unfrosted cupcakes will keep for up to 5 days in an airtight container in the fridge. Frosted cupcakes up to 3 days at room temperature.
● Frosting can be refrigerated and piped before serving.
● This recipe can be doubled to make 24 cupcakes.


Calories: 567kcal | Carbohydrates: 73g | Protein: 4g | Fat: 30g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 272mg | Potassium: 158mg | Fiber: 1g | Sugar: 59g | Vitamin A: 2318IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg