Carrot Cake Best Recipe With Cheese Frosting



Carrot Cake is a favorite and these carrot cake cupcakes don’t disappoint. A soft and fluffy cupcake and topped with tangy cream cheese frosting, you’ll absolutely love these. This is one of the most popular recipes and is slightly different to make the original carrot recipe. These are some of the best carrot cake cupcakes you’ll ever eat. The cupcakes are light, soft and fluffy, and topped with the most delicious tangy cream cheese frosting! One of the best cupcake flavors.

🕕perp time: 30 mins      

🕕 Cook time:  20-25 mins    
🍴Yield: 12


  • 150ml vegetable oil
  • 3 Eggs
  • 1-1/2 cups or 300g White Granulated Sugar
  • 1-1/2 Cups or 190g Flour
  • 1 tbsp Baking Soda
  • 1 tbsp Cinnamon
  • 1/2 tbsp Salt
  • 2 Cups or 200g Shredded Carrot
  • 1 Stick or 113g Butter
  • 7 oz or 200g Cream Cheese
  • 3 Cups or 375g Powdered Sugar
  • 1/4 Cup or 30g Chopped Walnuts

Instructions: How to make the carrot cake cupcakes 

1. To start making the cupcakes in a small bowl crack in 3 medium-sized eggs. Make sure your eggs are at room temperature. To the eggs measure out the oil, you can use canola, vegetable, or sunflower. Lastly, for the wet ingredients, you’ll need a cup and a half of white granulated sugar or 300g.  Using a whisk gives the wet ingredients a good mix together until well combined. Set the bowl to the side while we work on the dry ingredients.

2. In a larger mixing bowl start by measuring out the flour. You’ll need 1 1/2 Cups or 190g of standard or all-purpose flour. To the flour, you’ll need to measure out the remaining dry ingredients, the baking soda, ground cinnamon, and salt. You’ll need one teaspoon of baking soda. 

You also need baking powder as it contains the acid itself. Add the baking soda to the mixing bowl followed by 1 teaspoon of the ground cinnamon. Finally, add half a teaspoon or a few pinches of salt. Using a wooden spoon give the dry ingredients a good mix together until evenly combined.

3. The last ingredient that we need for this recipe is grated or shredded carrot. We’ll need about 2 cups or 200g. About  3 small or 2 medium-sized carrots. Add the shredded carrots to the mixing bowl with the dry ingredients and pour the bowl of wet ingredients over the top. Using a wooden spoon fold the cupcake batter together just until you do not see any dry flour.

4. Take the bowl of cupcake batter and using a cookie scoop or if you don’t have one a 1/4 cup measuring cup actually works really well, divide the cupcake batter between 12 cupcake liners. Only fill them about 2/3 of the way full so they have room to rise. 

Place the cupcakes into a 180C or 350F oven for about 25 minutes or until the cupcakes spring back when lightly pressed in the center. Remove them from the oven and leave them to cool in the pan for 5 minutes before transferring to a wire rack. While the cupcakes are cooling you can whip up the cream cheese frosting.

5. Using a stand mixer or a hand mixer add in your room temperature cream cheese. Turn your mixer on to medium speed and whip the cream cheese for a few minutes until soft. Add in the butter and whip again for a few minutes until light and fluffy.

Add the powdered / confectioners or icing sugar, in stages to the bowl. You should end up with a fluffy smooth bowl of cream cheese frosting. Add the frosting to a piping bag or use a knife to spread over the cupcakes. Top with chopped walnuts and enjoy. For more cupcakes recipes you can check. 

Carrot cake cupcakes with frosting
Carrot cake cupcakes with frosting


  • You might be thinking sugar is a dry ingredient but most of the time in baking it’s considered a wet ingredient. Adding it to the wet ingredients instead of the dry ingredients helps inhibit gluten formation which in simple terms helps your baked goods turn out light and fluffy.
  • This carrot cake cupcake recipe will make a  perfect set of 12 cupcakes but you can double or halve the recipe to make a different amount.
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