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5 from 7 votes

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.
Prep Time35 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Servings: 15 Cupcakes
Calories: 385kcal
Author: Eden
Cost: $15


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


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.


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. 


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