Carrot Cake Cupcakes

These Simple Carrot Cake Cupcakes are just as soft, moist and delicious as the  full-sized version but served in cute individual portions.

Top with our velvety cream cheese frosting and decorate as desired for a quick and easy crowd-pleasing dessert perfect for any occasion.


– Cinnamon – Nutmeg – Carrots – Brown Sugar – Vegetable Oil

Spray (2) 12 cupcake pans with nonstick spray and add cupcake liners. Set aside.


In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.


In a separate large bowl, mix together the shredded carrots, sugar, brown sugar, eggs, and vegetable oil. Whisk until the eggs are broken up and the ingredients are well combined.


Using an ice cream scoop, portion the carrot cake batter into the lined cupcake pan, filling each cupcake about 2/3 of the way.


Bake in a preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool to room temperature.


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