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Carrot Cake Cupcakes

Rabbits aren’t the only ones that love carrots, especially when you make these super delicious Carrot Cake Cupcakes! With limited ingredients, these cupcakes are so easy that anyone can make them!

One of my favorite types of cake is carrot cake. Whenever it’s an option, it’s almost always my pick of dessert. But I’ve tried my hand at making carrot cakes from scratch and sometimes it doesn’t end so well.

These Carrot Cake Cupcakes are different – they are so easy to make and taste delicious!

I love using this big 12 cup muffin pan to make cupcakes so I’m not constantly switching out pans while baking.

They are the perfect dessert to make while we’re stuck at home because they use just a few ingredients that you likely have on hand. You can always make your own icing, as well, but I prefer to go the easy route with store bought cream cheese icing!

If you have kids who despise carrots [raises hand slightly], this is also a great way to get them to eat carrots. While we’re making the Carrot Cake Cupcakes, I always encourage the girls to eat a few strips while we’re blending all the ingredients.

Looking for more carrot treats?

These Whole Wheat Carrot Muffins are so tasty, perfect for a snack or breakfast because they are a lot less sweet than these Carrot Cake Cupcakes.

Carrot Cake Cupcakes

Almost all of these ingredients are available in Amazon’s Prime Pantry. If you haven’t tried Prime Pantry, now is a great time since we’re limiting grocery store trips.

Yield: About 18 cupcakes

Carrot Cake Cupcakes

Carrot Cake Cupcakes


  • 2 cups of Sugar
  • 2 teaspoons of Baking Soda
  • 1 teaspoon of Salt
  • 1 and 1/4 cups of Oil
  • 2 cups of Flour
  • 2 teaspoons of Cinnamon
  • 4 Eggs
  • 3 cups of Grated Carrots
  • 1 can of Cream Cheese Frosting


    1. Preheat the oven to 350 degrees.
    2. Grease your cupcake pan.
    3. In a large mixing bowl, mix your sugar and oil.
    4. Add in eggs, baking soda, cinnamon, salt, and flour.
    5. Mix until smooth.
    6. Add in grated carrots. Blend into batter well.
    7. Fill cupcake tins 2/3 of the way.
    8. Bake for 25 minutes or until toothpick comes out clean.
    9. Let cool.
    10. Spread icing on your cupcakes.
    11. Serve and enjoy!
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