Carrot Cake Cupcakes with Cream Cheese Frosting are moist, sweet and perfectly spiced. Packed with carrot, coconut and walnuts, every bite is full of amazing flavor and texture.

Carrot Cake Cupcakes by The BakerMama

Sugar and Spice and Everything Nice

Moist, fluffy and spiced just right, these Carrot Cake Cupcakes with Cream Cheese Frosting are full of amazing texture and flavor. The cake is loaded with shredded carrot, coconut flakes, and chopped walnuts. And it’s topped off with a decadent cream cheese frosting. Scrumptious!

Carrot Cake Cupcakes by The BakerMama

Not Just for Easter!

I don’t know why I wait until Easter to bring out my favorite carrot cake recipes. Carrot cake should enjoyed year ’round! Maybe I should start asking for it on my birthday!

I love the different textures and flavors and how the ingredients come together so perfectly. The sweet coconut and crunchy walnuts. The cinnamon. So much yum.

Thanks to the applesauce added to the cupcake recipe, they bake up soft and tender with a moist crumb. And that cream cheese icing? Be still my heart!

Carrot Cake Cupcakes by The BakerMama

A Great Cream Cheese Frosting Recipe

Speaking of frosting! If you ever need a great basic cream cheese frosting recipe, you can’t go wrong with this one. Whipped until it’s light and fluffy, it’s unbelievably creamy with just the right amount of sweetness.

Carrot Cake Cupcakes by The BakerMama

More Carrot Cake Recipes You’ll Love

My Favorite Carrot Cake Recipes are moist, packed with flavor and will surely be a hit at your holiday dessert table!

My Favorite Carrot Cake Recipes by The BakerMama

What Do I Need to Make Carrot Cake Cupcakes?

Carrot Cake Cupcakes by The BakerMama

How to Make Carrot Cake Cupcakes with Cream Cheese Frosting

  • Preheat oven to 350°F. Line a 12-cup muffin pan with cupcakes liners.
  • In a large bowl, whisk together the sugar, oil and applesauce. Add the eggs, one at a time.
  • Whisk until well combined.
Carrot Cake Cupcakes by The BakerMama
  • Stir in the vanilla.
  • Add the flour, cinnamon, baking soda and salt to the wet ingredients.
  • Stir in the walnuts, grated carrots and coconut. Scoop batter evenly among prepared muffin cups.
Carrot Cake Cupcakes by The BakerMama
  • Bake for 25 minutes or until cupcakes are set and a toothpick inserted in the centers comes out clean. Let cool completely in muffin pan.
  • Meanwhile, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth. Add the milk and vanilla and beat until well combined.
  • Slowly beat in the powdered sugar until thick and creamy.
Carrot Cake Cupcakes by The BakerMama
  • Pipe frosting evenly among the cooled cupcakes. Sprinkle each frosted cupcakes with toasted coconut flakes and chopped walnuts.
Carrot Cake Cupcakes by The BakerMama

How to Serve and Store Carrot Cake Cupcakes

Serve at room temperature or slightly chilled. Store carrot cake cupcakes in an airtight container at room temperature for up to two days. Or keep in the refrigerator in a sealed container for up to a week.

To freeze, allow to cool completely. Wait to frost! Place in a freezer-safe container and store in the freezer for up to two months. When you’re ready to enjoy them, let the cupcakes defrost in the refrigerator overnight or at room temperature for a few hours and then frost and enjoy!

Carrot Cake Cupcakes by The BakerMama

Easter Recipes to Make Every Bunny Happy

When Easter is just a hippity-hop away, try one of my favorite Easy Easter Recipes sure to make every bunny happy!

Or plan a festive and delicious Easter meal for your loved ones with my collection of The Best Easter Brunch Recipes. Fresh and flavorful sides, festive snacks and desserts–there’s so much yumminess to choose from.

Easy Easter Recipes to Make Every Bunny Happy by The BakerMama

If you make these Carrot Cake Cupcakes with Cream Cheese Frosting and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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Carrot Cake Cupcakes by The BakerMama

Carrot Cake Cupcakes with Cream Cheese Frosting

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  • Author: The BakerMama
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes

Description

Carrot Cake Cupcakes with Cream Cheese Frosting are moist, sweet and perfectly spiced. Packed with carrot, coconut and walnuts, every bite is full of amazing flavor and texture.


Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 and 1/2 cups shredded carrots (6 medium)
  • 1/2 cup chopped walnuts
  • 1/2 cup sweetened coconut flake

Frosting:

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 23 teaspoons milk
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1/3 cup toasted coconut flakes, for garnishing
  • 1/3 cup chopped walnuts, for garnishing

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcakes liners.
  2. In a large bowl, whisk together the sugar, oil and applesauce. Add the eggs, one at a time, and whisk until well combined.
  3. Add the flour, cinnamon, baking soda and salt. Stir in the vanilla.
  4. Stir in the walnuts, carrots and coconut. Scoop batter evenly among prepared muffin cups.
  5. Bake for 25 minutes or until cupcakes are set and a toothpick inserted in the centers comes out clean. Let cool completely in muffin pan.
  6. Meanwhile, prepare the frosting. In a large bowl, beat together the cream cheese and butter until smooth. Add the milk and vanilla and beat until well combined. Slowly beat in the powdered sugar until thick and creamy.
  7. Pipe frosting evenly among the cooled cupcakes. Sprinkle each frosted cupcakes with toasted coconut flakes and chopped walnuts.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. What could I substitute the cinnamon with? Nutmeg? Allspice? And would it be the same amount?

    1. Hi, Heather! Yes, in a pinch, nutmeg or allspice can work as a substitute, though I have not tried it. If you use nutmeg, cut the amount by half. If you use Allspice, use 1/4 of what the recipe calls for. Good luck! I’d love to hear how it turns out!