Carrot Cake Cupcakes

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These are old-fashioned carrot cake cupcakes with pineapple, shredded coconut, and pureed carrots! They’re topped with a cream cheese frosting and are super moist and delicious!

Carrot cake cupcakes with cream cheese frosting in a pink tulip cupcake liner.

The name carrot cake doesn’t really describe the actual cake flavor if the cake. You would think it tastes like carrots, right? However, most recipes have a subtle flavor of carrot and the carrots act in different ways to create a moist cake.

Carrot cake cupcakes with cream cheese frosting on a marble table.

In this recipe, the pureed carrots, soften the cupcakes, give them the most beautiful shade of orange, add a little more sweetness and a subtle flavor of carrot.

Another tradition of carrot cake is cream cheese frosting. Like red velvet cake, carrot cake is usually always topped with a creamy cream cheese frosting.

Carrot cake cupcakes with pineapple and coconut before frosted.

This carrot cake cupcake recipe is one of my favorites because it has pineapple and shredded coconut in it. It uses corn oil, making them very moist and pureed carrots too!

How to Make Carrot Cake Cupcakes from Scratch

Ingredients on a marble table to make cupcakes.

Ingredients

All-Purpose Flour
Granulated Sugar
Baking Soda
Ground Cinnamon
Corn Oil – It’s important to use corn oil as it’s the best oil for this recipe.
Eggs
Vanilla Extract
Pureed Carrots
Shredded Coconut
Canned Crushed Pineapple

Sugar and Pureed Carrots

Directions

Preheat oven to 350 degrees.

Puree 1 1/3 cup carrots (first chop, then boil, then puree) and set aside.

Flour, Cinnamon and baking soda in a bowl.

Sift together the flour, sugar, baking soda and cinnamon in a large bowl.

Eggs, butter and oil beating in a blender.

Add in the oil, eggs and vanilla and beat well.

Carrot cake batter with pineapple and coconut.

Fold in the pureed carrots, shredded coconut and drained pineapple.

Cupcake tin with scooper and cupcake batter.

Scoop batter into a lined cupcake pan.

Carrot cake cupcake batter in a cupcake tin before cooked.

Bake until the edges have pulled away or until the toothpick comes out semi-clean. I baked my cupcakes for about 15 minutes… but every oven is different so check on them often.

Carrot Cake Cupcakes in Tulip cupcake wrapper.

Cool for a while and then frost with a creamy cream cheese frosting!

Pureed carrots in a blender.

How to Puree Carrots

This is an extra step in the recipe, but it’s really easy! You’ll need a powerful blender or food processor.

2 cups roughly chopped carrots.

Boil until the carrots are soft.

Boiled carrots in a blender before blended.

Add to the blender with a tablespoon of the carrot water.

Blend until smooth. Add more carrot water if you need it. They should have a thicker consistency.

How to Make Cream Cheese Frosting

Cream cheese frosting is very easy to make and SO delicious! It’s light and fluffy and pairs perfectly with classic carrot cake cupcakes.

Cream cheese frosting on a whisk attachment.

Ingredients

  • Butter
  • Cream Cheese 
  • Vanilla Extract 
  • Confectioners Sugar
Cream cheese frosting on a wooden spoon.

Directions

  • Beat the softened cream cheese, butter, and vanilla together until smooth.
  • Add in the sugar and beat until combined. 
  • Add to a piping bag and pipe over the cooled cupcakes. 
Carrot cake cupcake recipe with cream cheese frosting in pink cupcake wrappers on a marble board.

Cupcake Liners

Let’s talk about cupcake liners! There are so many adorable liners out there. For this recipe, we used these tulip liners. Here are some more options:

Carrot cake cupcake with bite taken out of it.

Can carrot cake cupcakes be frozen?

Yes! They can be frozen before frosted. If you plan on freezing them, wait to frost before serving. Also, let them defrost before frosting and serving. Freeze in an airtight container.

You can also leave these in the refrigerator for up to 3 days before frosting too.

Carrot cake cupcakes with frosting.

How long do carrot cupcakes last?

About 5 days, stored properly in the refrigerator. Make sure they’re covered well.

How do you keep cupcakes moist?

Orange cupcake without frosting.

What makes a cake more moist?

There are several ingredients you can use to make desserts moister. A few that we always like to use are eggs and oil! Even cornstarch can help soften baked good.

More Cupcake Recipes You’ll Love!

Chocolate Toffee Cupcakes 

Pumpkin Spice Sunflower Cupcakes 

Lemon Cupcakes 

Chocolate Dragon Fruit Cupcakes 

Cherry Chocolate Cupcakes

Classic Vanilla Cupcakes

Lucky Charms Cupcakes

Let us know if you make these cupcakes by leaving a comment and review below! We would love to hear your thoughts!

Also, tag us @sugarandcharm on social so we can see your desserts! Happy Baking!

Carrot Cake Cupcakes

Recipe for Carrot Cake Cupcakes from Scratch! These are super moist with pureed carrots, pineapple and coconut. They're full of flavor and easy to make! Topped with a cheese frosting.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 35 minutes
Cook Time: 15 minutes
Servings: 15 Cupcakes
Calories: 385kcal
Author: Eden

Ingredients

Carrot Cake Cupcakes

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 cup corn oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 1/3 cup pureed carrots
  • 1 cup shredded coconut , sweetened
  • 3/4 cup crushed canned pineapple, drained

Cream Cheese Frosting

  • 8 tbsp butter, salted
  • 6 ounces cream cheese
  • 1/2 tsp vanilla extract
  • 2 cups confectioners sugar

Instructions

Carrot Cake Cupcakes

  • Preheat oven to 350 degrees.
  • Puree 1 1/3 cup carrots (first chop, then boil, then puree) and set aside.
  • Sift together the flour, sugar, baking soda and cinnamon in a large bowl.
  • Add in the oil, eggs and vanilla and beat well.
  • Fold in the pureed carrots, shredded coconut and drained pineapple.
  • Scoop batter into either a lined cupcake tin.
  • Bake until the edges have pulled away or until the toothpick comes out semi-clean. About 15 minutes, but check often as every oven varies!
  • Cool for and then frost!

Cream Cheese Frosting

  • Beat the softened cream cheese, butter, and vanilla together until smooth.
  • Add in the sugar and beat until combined.
  • Add to a piping bag and pipe over the cooled cupcakes.

Notes

Cooking times vary, so make sure you check often. 
Use only fresh pureed carrots and corn oil for this recipe. 
You can also make this into a cake! It will make one sheet cake. 

Nutrition

Calories: 385kcal | Carbohydrates: 60g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 299mg | Potassium: 106mg | Fiber: 1g | Sugar: 46g | Vitamin A: 2304IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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7 thoughts on “Carrot Cake Cupcakes”

  1. 5 stars
    I made this a few days ago and the result was amazing! It’s so moist and tasty everyone at home really loved it. I highly recommend for you to try this one out!

    Reply
  2. 5 stars
    For whatever reason, carrot cake as cupcakes is so, so good!! I think I prefer them as cupcakes! And, that cream cheese frosting is my favorite!

    Reply
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