Carrot Cupcakes Recipe

Carrot Cupcakes Recipe!
Carrot Cupcakes:
1/8 cup oil
1 cup sugar
½ cup brown sugar
1 ½ cups flour
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ teaspoons cinnamon
1 ½ teaspoons vanilla
2 ¼ cups grated carrot
– Preheat the oven to 350 degrees. This is a very moist cake, so I recommend not using paper liners, but instead greasing your muffin tin with butter or using cooking spray.
– Whisk together the oil, vanilla, sugars, and eggs in a large mixing bowl. Sift in the dry ingredients and stir to combine. Fold in the grated carrot.
– Bake for 25 to 35 minutes until a tester comes out clean.
– Set the pan on a wire rack and allow the cupcakes to cool completely before gently removing them from the pan.
Carrot Cupcakes with Cream Cheese Frosting Recipe!
Cream Cheese Frosting:
3 cups powdered sugar
1/2 cup butter
1/2 cup cream cheese
1 teaspoon vanilla extract
½ teaspoon almond extract
1-2 tablespoons milk
Green food coloring (optional)
– Whisk together the sugar, vanilla, cream cheese and butter, adding the milk as needed. If you want to tint your frosting, add the food coloring now – about 5 drops to start.
– Beat for about 1 minute and then add more food coloring as desired. Beat 2 more minutes until fluffy and thick.
– Spoon the frosting into a piping bag and decorate cooled cupcakes as desired.


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  1. Tammy S says

    Carrot cake is my sisters favorite. I haven’t made her one in a while. I will have to try this recipe. Thanks!

  2. nicole dz says

    Love the décor on top! PRETTY colors! One of my favs is carrot cake, the icing is always so good.

  3. Rosie says

    I love carrot cake and haven’t yet made it as cupcakes, but it sounds wonderful – and I love this frosting and decorating so pretty – all together a yummy recipe!

  4. Sharon says

    I love carrot Cake so I definitely love this recipe! I’d love to make cupcakes instead of a whole cake! Your recipe sounds simple and yummy!

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