Carrot Cake Cupcakes with Cream Cheese Frosting
Serves: 18 cupcakes
Here’s Mandy’s recipe for carrot cake cupcakes. Maybe you can find an excuse for celebration and have an “ice cream social” of your own. And what really could go better with carrot cake than cream cheese frosting?
Carrot Cake Cupcakes
  • 3 cups peeled and shredded Alaska carrots
  • 4 eggs
  • 1½ cups sugar
  • 1 cup vegetable oil
  • 1½ cups flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon (optional)
Cream Cheese Frosting
  • 8 ounces (two sticks) of unsalted butter
  • 12 ounces of cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon of pure vanilla extract
Carrot Cake Cupcakes
  1. Preheat the oven to 325 degrees Fahrenheit. This recipe fills 18 standard muffin cups. Depending on the size of your muffin tins, there might be batter left over or empty cups.
  2. Fill each cup with a paper liner. In a bowl, whisk together the carrots, eggs, sugar, and oil.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cardamom, and cinnamon. (Cinnamon is always optional in my house because my husband doesn’t care for it). Stir the flour mixture into carrot mixture until both are well combined.
  4. Divide the batter amongst the muffin cups, filling each about three-fourths full. If you have any muffin cups unfilled, put a little water in them. This helps protect the tin.
  5. Bake the cupcakes for about 25 minutes or until the cake is firm in the center. Cool the cupcakes completely before removing them.
Cream Cheese Frosting
  1. Combine all ingredients, and whip this up until it is light and fluffy.
  2. Keep the frosting at room temperature before spreading it onto the cooled cupcakes. Mandy makes a small candied piece of carrot to go on top.
Recipe by Within The Wild at