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Soft cupcakes with pecans, coconut, carrots, and a hint of spice. Topped with a cream cheese frosting, these Carrot Cake Cupcakes are a perfect, individually sized dessert!
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5 from 6 votes

Carrot Cake Cupcakes

Soft cupcakes with pecans, coconut, carrots, and a hint of spice. Topped with a cream cheese frosting, these Carrot Cake Cupcakes are a perfect, individually sized dessert!
Prep Time25 minutes
Cook Time18 minutes
Course: Dessert
Cuisine: Cupcakes
Keyword: Carrot Cake Cupcakes
Servings: 18 cupcakes

Ingredients

Cupcakes

  • 1/2 cup light brown sugar gently packed
  • 1/2 cup sugar
  • 3/4 cup vegetable oil
  • 2 large eggs lightly whisked
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch ginger
  • 1 cup shredded carrots from about 2 large peeled carrots*
  • 1/2 cup chopped pecans plus 2-3 tablespoons more for decoration
  • 1/4 cup sweetened coconut flakes chopped

Cream Cheese Frosting

  • 8 ounces cream cheese room temperature
  • 1/2 cup unsalted butter softened
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar
  • 1-2 tablespoons heavy whipping cream or milk

Instructions

Cupcakes

  • Preheat oven to 350 degrees. Line cupcake pan with liners (recipe makes about 18 cupcakes).
  • In a large bowl, mix together brown sugar, sugar, oil, eggs, and vanilla extract until well combined.
  • In a second bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Then stir flour mixture into sugar mixture until well combined.
  • Stir in 1/2 cup chopped pecans, chopped coconut, and grated carrots.
  • Fill cupcake liners about 2/3 of the way full. Bake for 15-18 minutes, or until tops are lightly browned and a toothpick inserted into one of the cupcakes in the center of the pan comes out with just a few crumbs. NOTE: Baking time will vary based on oven, size of muffin pan, and size of each muffin tin.
  • Let cool completely before frosting.

Cream Cheese Frosting

  • Use an electric mixer fit with paddle attachment to beat cream cheese and butter until lightened and fluffy. Then mix in salt and vanilla until well combined.
  • Add powdered sugar, about 1 cup at time, followed by about 1/2 tablespoon of cream or milk, until desired taste and consistency is reached (I use 4 cups of powdered sugar and 1 tablespoon milk).
  • Pipe frosting onto cupcakes as desired. Finish with a few sprinkles of chopped pecans.

Notes

*For best results, use fresh grated carrots. The prepackaged shredded carrots tend to be more dry.