top of page

Carrot Cake Cupcakes

Prep Time:

35 Minutes

Cook Time:

25 Minutes


12 Cup Cakes



About the Recipe


For the cupcakes

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 2 teaspoons cinnamon

  • ½ teaspoon ginger

  • ¼ teaspoon nutmeg

  • ½ teaspoon baking soda

  • ¼ teaspoon kosher salt

  • 2 eggs (or flax eggs for vegan)

  • ⅓ cup neutral oil

  • 2/3 cup applesauce (unsweetened)

  • 1 ½ cups lightly packed peeled and grated carrots

For the frosting (or use this vegan cream cheese frosting)

  • 4 tablespoons unsalted butter, at room temperature

  • 8 ounces cream cheese, at room temperature

  • ¼ teaspoon vanilla extract

  • 3 cups powdered sugar

  • For the garnish: finely chopped pistachios, pecans or walnuts (optional)


Step 1

Preheat the oven to 350 degrees Fahrenheit. Place muffin liners into a standard 12-cup muffin tin.

Step 2

In a medium bowl, mix the flour, sugar, cinnamon, ginger, nutmeg, baking soda, and kosher salt. In a separate bowl, whisk the eggs with the oil and applesauce. Stir in the grated carrots.

Step 3

Stir the dry ingredients into the wet ingredients, stirring only until just combined (but making sure no pockets of dry ingredients remain).

Step 4

Divide the batter evenly between the muffin cups (about ¼ cup in each).

Step 5

Bake for 23 to 25 minutes until a toothpick comes out clean. Allow to fully cool, at least 1 hour. (Set out the butter and cream cheese at room temperature for 1 hour while the cupcakes cool.)

Step 6

When the cupcakes are cool, make the cream cheese frosting: Make sure the butter and cream cheese are at room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing.

Step 7

Use a pastry bag to pipe the icing onto the cupcakes, or refrigerate the icing up to 1 week until frosting. (You can use the entire quantity of frosting or less if desired for a lighter cupcake.) Top with finely chopped pistachios.

Step 8

Storage info: Leftover cupcakes can be stored refrigerated for up to 4 days, but are best served as fresh as possible (bring to room temperature before serving). If making in advance, store the cupcakes refrigerated without frosting; add icing as close to serving as possible. Freeze the un-frosted cupcakes for up to 2 months, but again: we recommend making them closer to serving for best results. You can also freeze cream cheese frosting for up to 1 month. Make sure to bring it to room temperature and stir it before using.

bottom of page