Easy Carrot Cake Cupcakes

Carrot cake cupcakes are a classic springtime dessert. My carrot cake cupcakes are soft and moist plus, they are such an easy dessert to make!

I have always loved carrot cake and carrot cake cupcakes are a perfect way to enjoy an individually sized sweet treat. These cupcakes are also extremely tender and won’t come out dry (there is nothing worse than a dry carrot cake!). And my carrot cake cupcake recipe is so easy to make that you can whip up a whole batch in just minutes. You don’t even need a mixer!

Make these easy carrot cake cupcakes for Easter, for a spring brunch or just to have at home. Your family will be obsessed with the sweet, soft cake and the cream cheese frosting. I also feel good about giving these cupcakes to my kids because there are carrots in every bite so it counts as a vegetable! Well, I like to pretend it does…

I know you will adore these moist carrot cake cupcakes. Everyone who tries them is always happy with the result! You surely will be, too.

Try making this recipe with your kids as I know they will also have such a great time baking with you. This easy cupcake recipe is perfect for kids to try. They will be able to measure, mix and scoop the batter all on their own! Even the littlest ones will be able to help and it will just make them love eating these cupcakes even more.

Okay so now let me give you all the details. Go preheat your oven now so it is ready to bake! You will be eating perfect carrot cake cupcakes in no time.

Ingredients for Carrot Cake Cupcakes

Take a quick look at a few of the ingredients needed for carrot cake cupcakes. This will give you an idea of some of the more rare ingredients that you will need to grab at the grocery store or order online.

• Whole pecans – You can also buy pre-chopped pecans but I think the whole nuts roast more evenly and are less prone to burning.
• Molasses – Molasses gives these soft carrot cake cupcakes a rich, incredible flavor.
• Unsweetened applesauce – There is already plenty of sugar in this recipe so do not get sweetened apple sauce.
• Vanilla extract – make sure you grab real vanilla extract and not artificial extract which does not have the same, rich taste.

Make sure to look at the recipe card below for the complete list of ingredients (you will need some eggs, sugar and a few more things of course!)

If you are not a fan of pecan carrot cake cupcakes, you can skip the nuts in this recipe. They will still turn out perfectly!

You can also try topping the cupcakes with vanilla buttercream frosting rather than cream cheese frosting. Carrot cake cupcakes with cream cheese frosting is the classic combination but feel free to switch it up! They would still taste great with buttercream.

One thing I know for sure is that you shouldn’t skimp on the spices. These spiced carrot cake cupcakes are so flavorful because of all those tasty, warm spices!

Just thinking about this delicious dessert is making me want to start baking right now! This seriously may be the best carrot cake recipe ever.

So, now let’s get into the details so you can be an instant pro at making carrot cake cupcakes with nuts.

How to Make Carrot Cake Cupcakes With Pecans

Here is a quick look at how to make carrot cake cupcakes. The exact directions are in the recipe card below but this will help you prep for your fun baking project!

1. Prepare: Preheat your oven to 350 degrees F and line a cupcake pan with paper cupcake liners.
2. Toast: Chop and toast the peanuts to give them more flavor.
3. Whisk the wet ingredients: Whisk together the sugars, molasses, applesauce, and vanilla.
4. Mix the dries: Mix together the dry ingredients then stir them into the wet ingredients to make a smooth batter.
5. Add the carrots: Stir in the grated carrots and the toasted pecans.
6. Scoop and bake: Scoop the cupcake batter into the prepared baking pan and bake the cupcakes for about 20 minutes. Let cool on a wire rack.
7. Make the frosting: While the cupcakes cool, make the frosting. Beat the cream cheese, powdered sugar, butter and vanilla together until smooth.
8. Frost: Forst the cupcakes with the cream cheese frosting. Use a piping bag and a star tip or straight tip to make the frosting look perfect. Top each cupcake with a toasted pecan and enjoy!

These moist carrot cake cupcakes are so easy to make and so tasty that you are sure to make them again and again. You may even want to double the recipe! You can never have enough homemade cupcakes on hand.

Carrot cake cupcakes look fantastic on a dessert buffet or as a centerpiece on your Easter table. Be sure to take a picture of your perfectly baked cupcakes because they will disappear fast!

Grab My Favorite Tools

Take a look at my favorite kitchen tools for making carrot cake cupcakes. I grabbed my Amazon affiliate links so you’ll have exactly the same equipment I use. Having good equipment always makes baking easier and more enjoyable!

• Cupcake pan
• Ice cream scoop for perfectly portioning cupcake batter.
• Mixing bowls
• Piping bag and tips so your frosting looks professional

With these tools, you can bake these easy cupcakes again and again. Good kitchen tools will last you forever!

More Amazing Cupcake Recipes

If you love cupcakes, then you should check out these other amazing cupcake recipes. Cupcakes are definitely on dessert that is good for every single occasion.

Let me know if you make these carrot cake cupcakes and if they are everything you dreamed of! They are definitely the best carrot cake cupcakes I have ever tried. All that great homemade flavor is unbeatable. Enjoy!

Carrot Cake Cupcakes

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These moist carrot cake cupcakes are easy to make and extreemly tender. They are topping with a smooth, sweet cream cheese forsting that is irreistable.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Equipment

• Cupcake pan
• Mixing bowls
• Mixing spoons
• Cupcake liners
• Whisk

Ingredients

Carrot Cake Cupcakes

• 1 cup whole pecans, divided
• 4 large eggs
• 1 cup vegetable oil
• 1 cup brown sugar
• 3/4 cup white sugar
• 3 tablespoons molasses
• 1 cup unsweetened applesauce
• 2 teaspoons real vanilla extract
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 cups fresh carrots, finely chopped or grated (about 5-6 medium carrots)
• 24 paper cupcake liners

Cream Cheese Frosting

• 8 ounces cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon real vanilla extract
• 1/4 teaspoon salt
• 1 3/4 cup powdered sugar

Instructions

• Arrange both oven racks equal distance apart. Pre-heat the oven to 350°F and line two 12-cup muffin tins with cupcake liners. Set aside.
• Finely chop three-quarters of the pecans and place in a skillet set over medium heat. Toast the chopped pecans, stirring frequently, until fragrant, but not overly brown. Remove from heat and set aside. (Reserve the remaining quarter cup of whole pecans for garnish).
• Whisk together the eggs and vegetable oil in a large mixing bowl. Add the brown sugar, white sugar, molasses, applesauce, and vanilla extract and continue whisking until combined.
• In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Stir to combine.
• Gradually add some of the dry ingredients to the wet and whisk to combine. Repeat until all the dry ingredients have been incorporated into the batter.
• Pour the toasted pecans to the batter and stir to combine.
• Add the freshly grated carrots and carefully fold into the mixture until thoroughly incorporated into the batter.
• Fill each cupcake liner with the batter until approximately three-quarters full, as shown. (Do not overfill). Place the muffin pans into the pre-heated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. (Rotate the muffin pans to the other rack halfway through baking). Remove from oven and transfer the cupcakes to wire racks to cool completely.
• While the cupcakes are cooling, prepare the frosting by beating together the cream cheese, butter, vanilla extract, and salt. Slowly add the powdered sugar a little at a time until thoroughly incorporated into the frosting. Set aside.
• Once muffins are completely cool, frost with the cream cheese frosting and garnish with the remaining whole pecans, if desired, before serving. Enjoy!

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