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Carrot Cake Cupcakes with Cream Cheese Icing

Rated as 3.26 out of 5 Stars

"A moist carrot cake is topped with creamy cream cheese frosting."
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Ingredients

1 h 20 m servings 611 cals
Original recipe yields 12 servings (1 dozen cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 12 muffin cups with butter or line with paper liners.
  3. Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
  4. Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
  5. Stir carrots into mixture until well combined.
  6. Fill the prepared muffin cups about 2/3 full with carrot mixture.
  7. Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
  8. Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
  9. Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.

Nutrition Facts


Per Serving: 611 calories; 32.6 g fat; 74 g carbohydrates; 7.5 g protein; 144 mg cholesterol; 363 mg sodium. Full nutrition

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Reviews

Read all reviews 20
  1. 23 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the ...

Most helpful critical review

I have to start off by saying that the flavor of the cupcakes were good, however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use m...

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I have to start off by saying that the flavor of the cupcakes were good, however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use m...

I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the ...

Made 12 large and 16 mini cupcakes. Batter was dry and dense. Frosting recipe had double the amount of cream cheese and butter needed and still I had a cup of it left over.

I made this cake and I added extra oil and some water with it. After reading the reviews, I was afraid it would be too dry. I used 1/4 cup of oil and 1/4 cup of water. The cake was delicious and...

The cake turned out great... But I was having a look at the other comments and and I saw that people were saying the cupcakes they made were really dry. But then I saw one comment that was so br...

I just wanted to say that i was looking for a recipe like the one i use to use. And i thought this would be a close second. But i want to say that i was very disappointed with the results of the...

Great recipe but WAY TOO MUCH icing. Definitely half that part for the amount of cupcakes this recipe makes. So 1/2 (2) 8oz bars of butter 1 cup confectioners sugar 1 package of cream cheese Van...

I saw everyone's comments that it was dry, but I have often used baby food carrots in place of normal carrots (12 ounces total). They weren't as moist as my normal carrot cake recipe, but they s...

I tried this recipe and thought that it was great. Next time when I make this recipe I will add either walnuts, pecans or chocolate chips to the recipe. This recipe is easy to make and had a gre...