These homemade Carrot Cake Cupcakes make for the BEST dessert. Soft and moist carrot cake batter baked as muffins and topped with a creamy cream cheese frosting and chopped walnuts!

These delicious cupcakes are inspired by our popular carrot cake recipe.

Carrot cupcakes on a tan plate topped with icing and chopped walnuts.

You will not believe how delicious a dessert with carrots can be! These carrot cupcakes are packed with flavors, from the classic cupcake ingredients along with the shredded carrots and chopped walnuts!

We really enjoy making this dessert for holidays dinners like Thanksgiving dinner, parties or potlucks, birthdays and even just a weekend treat!

A carrot cake cupcake topped with cream cheese and chopped walnuts.

Ingredients for Carrot Cake Cupcakes-

  • Flour– Make sure to use good quality all-purpose flour, measure then sift!
  • Baking powder & baking soda– Fresh baking soda and baking powder is what will help your cupcakes rise and be fluffy!
  • Sugar– For these cupcakes, we use both granulated sugar and brown sugar!
  • Egg– Acts as the binding agent for all the ingredients.
  • Vanilla– Vanilla extract is perfect for this recipe!
  • Carrots– Freshly grated carrots work best.
  • Walnuts– We love adding chopped walnuts, but you can leave the walnuts out if you don’t like walnuts.
  • Frosting– We top these delicious cupcakes with our homemade Cream Cheese Buttercream Frosting!
Step by step collage of how to make carrot cupcake batter.

How to Make Carrot Cake Cupcakes-

This dessert is so easy to make, you will not believe how fast you can have these cupcakes in the oven!

  1. Prep– Preheat the oven and line the cupcake pan with liners.
  2. Dry ingredients– In a medium bowl, sift together the flour, baking powder, baking soda, and cinnamon.
  3. Wet ingredients– In a separate bowl, whisk together the eggs and sugars. Add in the oil, milk, and vanilla and mix until combined.
  4. Carrots– Add the grated carrots and chopped walnuts to the cupcake batter and combine.
  5. Combine– Fold in the dry ingredients and mix until well combined.
  6. Add to liners– Divide the batter between the 12 liners.
  7. Bake– Cook until golden brown and cooked through and cool on a cooling wire rack.
  8. Frosting– While the cupcakes are cooling, prepare a portion of our homemade cream cheese frosting.
  9. Pipe– Pipe the frosting and decorate as desired and serve.
  10. Serve and Enjoy!

Decorating Ideas- There are different ways that you can decorate your cupcakes! You can just frost with a spoon or use a piping bag and tip for a decorative design. These are the bags we use for piping and this is the tip.

You can also top your cupcakes, here are some of our favorite toppings-

  • Chopped walnuts
  • Toasted coconut flakes
  • Pecans
  • Sliced almonds
  • Carrot shaped candy
Step by step collage of how to make carrot cupcakes and how to bake.


You can store these in several different ways and you can store them frosted and unfrosted!

Unfrosted Cupcakes-

  • Fridge– After the cupcakes are fully cool, transfer the cupcakes to an airtight container or plastic bag and refrigerate for up to 3-4 days.
  • Room temp- Once the cupcakes are cool, store them at room temp in an airtight container or bag for 1-2 days.
  • Freezer- These freeze great! Once the cupcakes are cool, add them to freezer-safe bags and freeze for up to 3 months. Just thaw at room temp, frost, and serve.

Frosted Cupcakes-

  • Fridge– We recommend refrigerating these cupcakes after frosting them! We love THESE cupcake containers for storing. They can last up to 2 days in the fridge.
  • Room Temp– Once the cupcakes are frosted you don’t want them to sit out too long or the frosting will tend to melt. We don’t prefer they stay at room temp for longer than 6-7 hours.
  • Freezer– We do NOT recommend freezing the cupcakes after you have frosted them.
A carrot cake cut in half on a cake stand,


Do I need the cupcake liners?

Although we do prefer using cupcake liners, you do not have to! Just spray the muffin tin with baking spray before you add the batter.

What kind of oil can I use?

You can use light olive oil, canola, or vegetable oil.

What brown sugar do I use?

Either dark or light brown sugar will work great for this recipe.

Can I use pre-grated carrots or frozen carrots?

We do not recommend using any pre-grated or frozen carrots for this recipe.

Can I substitute walnuts?

Yes! You can use pecans or even almonds!

How do avoid liners from sticking to the cupcakes?

To avoid the cupcakes from sticking to your liners, you can spray the liners with baking spray.

Can I prepare these ahead of time?

Yes! You can prepare the cupcakes up to 2 days ahead of time and when ready, frost and enjoy!

How many cupcakes does this recipe make?

This recipe makes 18 cupcakes!

Carrot cake cupcake topped with whipped cream and chopped walnuts.

Other Small Dessert Recipes-

Carrot Cake Cupcakes Recipe

Author: Valentina
5 from 2 votes
This carrot cake cupcakes recipe makes the most fluffy and moist cupcakes. Perfect carrot cake muffins are topped with a rich, creamy buttercream frosting, making for the perfect bite of heaven.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18 cupcakes


  • 1 1/4 cup all-purpose flour measured then sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 2/3 cup canola oil
  • 3 Tbsp whole milk
  • 1 tsp vanilla extract
  • 1 1/2 cup grated carrots
  • 1/2 cup walnuts finely chopped
  • 1 recipe cream cheese frosting


  • Preheat the oven to 350°F and line an 18-muffin tray with cupcake liners.
  • In a large mixing bowl, sift together flour, baking powder, baking soda, and cinnamon.
  • Whisk together the eggs in a second large bowl and add granulated and brown sugar. Once combined, add the oil, milk, and vanilla. Whisk to incorporate.
  • Add the grated carrots and walnuts to the wet ingredients.
  • Fold the dry ingredients into the wet ingredients and combine until fully incorporated.
  • Divide the cupcake batter evenly among the cupcake liners and bake at 350°F for 18-20 minutes. Once done, allow them to cool on a wire rack.
  • Make one portion of cream cheese frosting while the cupcakes cool.
  • Frost fully cooled cupcakes with the frosting and finish with chopped walnuts.
  • Serve and enjoy friends!


  • Measure correctly – Spoon the flour into the measuring cup and level off to get the perfect amount of flour.
  • Bake the perfect cupcakes – Avoid overbaking them by removing them from the oven as soon as the tops turn golden brown. Let them finish baking in the residual heat and they will never be overcooked.
  • Refrigerate – The frosting can melt and be runny at room temperature for too long. Keep the frosting cold before frosting and as soon as they are frosted, either serve or refrigerate. 


1cupcake Serving231kcal Calories23g Carbs2g Protein15g Fat1g Saturated Fat4g Polyunsaturated Fat6g Monounsaturated Fat0.03g Trans Fat18mg Cholesterol78mg Sodium100mg Potassium1g Fiber10g Sugar1813IU Vitamin A1mg Vitamin C30mg Calcium1mg Iron
Nutrition Facts
Carrot Cake Cupcakes Recipe
Amount Per Serving (1 cupcake)
Calories 231 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 18mg6%
Sodium 78mg3%
Potassium 100mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 1813IU36%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)