Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting
Sometimes, I like posting recipes with a unique spin, like Thanksgiving stuffing made with naan or chicken noodle soup with lemon and mint. Other times though, I like to share just straight up classic recipes. Like these cupcakes. There’s no special spin on them – they’re just classic, delicious carrot cupcakes with a can’t-miss cream cheese frosting.

I made these for Father’s Day, because carrot cake is one of my dad’s all-time favorite treats. The cake is perfectly spicy, overflowing with cinnamon and nutmeg. The icing is creamy and just the right amount of sweet. Put together, it’s the perfect combination. If my dad’s ringing endorsement for these isn’t enough motivation to make them, I don’t know what is. Get to it!

Printable Recipe
Makes 12 cupcakes

for the cupcakes:
1 1/2 cups flour, sifted
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp nutmeg
1 cup brown sugar, packed
1/2 cup vegetable oil
1 egg
2 cups carrots, finely grated (about 3 large carrots)

for the frosting:
8 oz cream cheese, softened
4 tbsp butter, softened
pinch salt
1 1/2 cups powdered sugar

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

In a medium bowl, whisk together the brown sugar, vegetable oil, and egg until well combined.

Stir in the carrots.

Add the carrot mixture to the flour mixture and stir until just combined, being careful not to overmix.

Divide the batter between the lined muffin tin.

Bake at 350 for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Allow the muffins to cool on a wire rack.

While the muffins bake, begin to make the frosting. Beat the cream cheese, butter, and salt on medium speed until smooth.

Reduce the mixer speed to low, and gradually add in the powdered sugar. Beat until completely smooth.

Frost the cupcakes once they have completely cooled.
Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting Carrot Cupcakes with Cream Cheese Frosting Carrot Cupcakes with Cream Cheese Frosting

Adapted from Real Simple

  • Finley
    June 17, 2014

    Yum these sound really good. I actually never thought of making carrot cake into cupcakes – I find we always eat cupcakes or mini cakes more than baking a whole cake for the two of us. And like your dad – one of my favourites too! Cute frosting swirls too!

    • ashleynevis
      June 18, 2014

      Thanks, Finley! You’ll definitely have to give these a try 🙂 Cupcakes work out better for the two of us too – we would never be able to have a whole cake between just us, but we can definitely put away some mini cakes! Hope you’re having a good week!

  • Amberly
    June 17, 2014

    I used to not like carrot cake anything but I’ve become a huge fan! These look delicious!!! 🙂

    • ashleynevis
      June 18, 2014

      Thanks Amberly! It’s so funny how tastes change like that, huh? Up until about 6 months ago, I hated doughnuts, but now I love them. So weird, but I don’t hate it 🙂

  • Gina
    June 19, 2014

    Yum! Carrot cake is so good! I need to try this recipe!

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