Carrot Cake Cupcakes Cream Cheese Frosting Recipe

These  Carrot Cake Cupcakes Cream Cheese Frosting Recipe are to die for! A wet and soft carrot cake cupcake made with loads of sparkling carrots, topped with silky cream cheese frosting and dipped in chopped pecans for extra crunch!  

About a week in the past I published a recipe for the correct Carrot Cake. In that post I cited that I had a ton of shredded carrots leftover, so what higher manner to apply them than to make a cupcake model of that unforgettable cake!

And even in the smaller length, those cupcakes are equally as delightful as that carrot cake! I concept my own family completed the cake fast, however those cupcakes were long past in report time. I’m speakme an afternoon and a half of. 

They might attempt one, then immediately come again for any other, and another! fortunately I hid a few away for myself, in any other case i'd’ve in no way gotten the possibility to sink my tooth into these glorious treats!

 Carrot Cake Cupcakes Cream Cheese Frosting Recipe


  • 1 and 1/2 cups All purpose flour
  • 1 and 1/2 tsp Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup Vegetable oil (can use canola oil, avocado oil, or sunflower oil)
  • 3/4 cups dark brown sugar, packed
  • 3/4 cups granulated Sugar
  • 1/4 cup unsweetened applesauce, room temperature
  • 1/4 cup sour cream, room temperature
  • 3 large Eggs, room temperature
  • 1 and 1/2 tsp Pure Vanilla Extract
  • 2 cups shredded carrots (3-4 large carrots)


  • 1 (8 ounce) packages cream cheese, softened to room temperature
  • 6 cups powdered sugar
  • 1 and 1/2 tsp Pure Vanilla Extract
  • 1/8 tsp salt
  • 1/2 cup unsalted butter, room temperature


  • Orange gel food colouring
  • Green gel food colouring
  • 2/3 cup cream cheese frosting (recipe above)

  • 1 and 1/2 cups chopped toasted pecans
  1. Preheat oven to 350° F (177°C) and line a standard cupcake pan with paper liners. Line a second standard pan with 4-5 liners. This recipe makes about 17 cupcakes. Set aside. 
  2. In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk to combine. Set aside. 
  3. In a large mixing bowl using a hand mixer or a whisk, add the oil and both sugars. Mix on medium-high speed until combined.
  4. Add the applesauce and sour cream and continue to mix until completely combined. 
  5. Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time until just combined. Mix in the vanilla. 
  6. Add the dry ingredients in three additions, mixing on low speed after each addition until completely combined. 
  7. Using a rubber spatula, fold in shredded carrots and about 1/2 cup of any add-ins IF you desire (see tips above). 
  8. Divide batter equally between the cupcake liners, filling each 2/3 way full. Bake for 18-20 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs.
  9. Remove cupcakes from oven and allow to cool in pans for about 5 minutes, then transfer to cooling racks to cool completely before frosting. 
  1. In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, beat the softened butter and cream cheese until super pale and fluffy, about 5-6 minutes. 
  2. Scrape down the sides and bottom of the bowl. Add the powdered sugar, one cup at a time and beat on low speed after each cup until combined. 
  3. Once combined add vanilla and salt and continue to beat until combined and smooth. 
  4. Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy. 
  1. Line a baking sheet with wax paper. Set aside. 
  2. Add 2/3 cup of the cream cheese frosting to 2 separate bowls (1/3 cup for each bowl). Tint one half orange and the other green. 
  3. Spoon the orange frosting into a disposable piping bag fitted with a small round tip. Put the green frosting into a piping bag fitted with a small leaf tip. Set aside. 
  4. With the orange frosting, pipe a short line onto the baking sheet, release pressure on the piping bag, then drag the piping bag out without squeezing so you get a pointy tip. Repeat a few more times, piping out as many as you can. It’s good to have extra in case you mess up. Make sure you leave enough room at the top of the carrot for the leaf. 
  5. Use the green frosting with the leaf tip to pipe small leaves onto the top of each carrot. Transfer baking sheet to the freezer. 
  1. Transfer remaining frosting to a piping bag fitted with a large star tip (I used Wilton 6B) pipe a swirl onto each cupcake. 
  2. Pour the chopped toasted pecans into a bowl, hold the cupcake over the bowl and grab a handful of pecans and gently press them onto the sides of the cupcake. Repeat with all cupcakes. 
  3. Remove frosting carrots from the freezer and use an offset spatula or butter knife to gently slide underneath the carrots to loosen. Pick up the carrots and place on top of each cupcake. Enjoy!

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