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Carrot Cupcake with Cinnamon Cream Cheese Frosting


"This is a simple carrot cupcake that is moist and great for people who don't like nuts! I use about half a bag of baby carrots and chop them in a food processor."
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45 m servings 300 cals
Original recipe yields 30 servings (30 cupcakes)

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
  2. Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.
  3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  4. Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.

Nutrition Facts

Per Serving: 300 calories; 17.4 g fat; 34.7 g carbohydrates; 2.6 g protein; 41 mg cholesterol; 160 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I made these cupcakes,yesterday.I am not a very good baker,but followed the recipe,an the cupcakes were all gone within the hour.I was told they were GREAT!I would recommend this recipe,and make...

It was very moist and tasty

I made these for my daughters 1st birthday! They turned out so amazing! Best carrot cake and frosting I've ever had! Will make again and again . Thanks

My girls loved these! I love that they have lots of eggs; they need the protein! Thank you!