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Carrot Cake Cupcakes with fluffy cream cheese frosting.
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5 from 8 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

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 You'll need about five large carrots to make this much pureed.
  • 1 cup shredded coconut sweetened
  • 3/4 cup crushed canned pineapple drained

Cream Cheese Frosting

  • 8 tbsp butter Unsalted salted or salted, room temperature.
  • 6 ounces cream cheese room temperature
  • 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, baking soda and cinnamon in a large bowl.
  • Add the sugar, oil, eggs, and vanilla and beat on low with an electric mixer.
  • Fold in the pureed carrots, shredded coconut and drained pineapple.
  • Scoop batter into either a lined cupcake tin, about 3/4 of the way full.
  • 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!
    A batch of carrot cake cupcakes without frosting in tulip liners.
  • Let the cupcakes cool on a cooling rack before frosting.

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

How to Puree Carrots 

  • Peel and chop the carrots into chunks.
  • Steam or boil them until they are soft and tender (around 20 minutes).
  • Transfer the carrots with a tablespoon of carrot water to a food processor or blender.
  • Puree until smooth and the consistency is thick. Add more carrot water if you need it. 
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