Recipe for Carrot Cake Cupcakes

Carrot Cake Cupcakes are a somewhat healthy dessert.

Made with shredded carrots and buttercream icing, these carrot cupcakes will be a great Easter treat.

Recipe for Carrot Cake Cupcakes

Easter is fast approaching. Now is a great time to come up with some cute and creative recipes for the kids for Easter.

I love carrot cake, and transforming it into cupcakes for the kids is a great idea and easy to make.

You can also substitute a few ingredients (like flour) for gluten-free flour to make this recipe acceptable to all of your guests.

Easter is a fun way to welcome in Spring and find ways to spend time together as a family.

If you’re into Easter, celebrating together and doing feel-good things on Easter weekend is a way to enjoy the holiday.

Bake these cupcakes and take them to your neighbor.

A previous post we shared on the blog offers more ideas for celebrating Easter together as a family. 

You can also print out this fun Easter Activity printable for kids on Easter morning.

If you need ideas on what to put in the Easter basket for teens or boys, here’s a list we put together a while back of things teens would want. 

Check out this cute and easy Easter Dessert Idea: Carrot Cake Cupcakes! 

Ingredients Needed For Carrot Cake

• 2 cups of flour
• 2 cups of sugar
• 2 tsp of cinnamon
• 2 tsp of baking soda
• 4 eggs
• 1 cup vegetable oil
• 4 cups shredded carrots

Icing Ingredients:

• 1 cup of softened butter
• 16 oz of softened cream cheese
• 8 cups of powdered sugar
• 1 tbsp of milk

Note: Depending on how sweet and thick you like your icing, you probably will not need all eight cups of powdered sugar. You could start with less and add to taste and desired consistency.

Directions:

1. Preheat oven to 350.
2. Put cupcake liners in a muffin tin.
3. Combine the two cups of flour, two cups of sugar,  2 tsp of cinnamon, and 2 tsp of baking soda in a bowl and mix well.
4. In a large bowl, beat the four eggs and slowly add in one cup of oil while continuing to beat.
5. Add flour mixture to egg mixture and mix well.
6. Fold in the 4 cups of shredded carrots.
7. Fill cupcake liners about 2/3 full.
8. Bake for 20 minutes or until the toothpick inserted in the center comes out clean. Cool cupcakes in pan for 10 minutes, then move to a cooling rack to finish cooling.
9. Beat 1 cup of softened butter and 16 oz of softened cream cheese in a large bowl until light and fluffy.
10. Add eight cups of powdered sugar and 1 tbsp of milk and beat on high until smooth.
11. Ice cupcakes with icing.

Enjoy!

Additional Cooking Tips:

If you like texture and flavors in your carrot cake, consider adding about 1 cup of chopped walnuts, pecans, and/or 1/2 cup of raisins to the batter. 

Adding 1 tsp of vanilla extract to either the cake batter or the icing (or both) could introduce a depth of flavor that complements the cinnamon and carrot.

A small amount of salt (about 1/2 tsp) could be added to the dry ingredients. Salt enhances the flavors of the other ingredients and balances the sweetness of the cake.

While cinnamon is classic, other spices such as nutmeg, ginger, and cloves can be added in small amounts (1/4 to 1/2 tsp) to create a more complex flavor profile.

More Easter Ideas:

• 15 Easter Crafts
• Baked Donut Nests
• Peeps Sunflower Cake

Recipe for Carrot Cake Cupcakes

Carrot Cake Cupcakes are a somewhat healthy dessert.

Made with shredded carrots and buttercream icing, these carrot cupcakes will be a great Easter treat.

5 from 1 vote

Print Pin Rate

Servings: 0

Author: T Worthey

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Ingredients

 

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Ingredients Needed For Carrot Cake:

• 2 cups Flour
• 2 cups Sugar
• 2 tsp Cinnamon
• 2 tsp Baking Soda
• 4 Eggs
• 1 cup Vegetable Oil
• 4 cups Shredded Carrots

Icing Ingredients:

• 1 cup softened Butter
• 16 oz softened Cream Cheese
• 8 cups Powdered Sugar
• 1 tbsp Milk

Instructions

• Preheat oven to 350.
• Put cupcake liners in a muffin tin.
• Combine the two cups of flour, two cups of sugar,  2 tsp of cinnamon, and 2 tsp of baking soda in a bowl and mix well.
• In a large bowl, beat the four eggs and slowly add in one cup of oil while continuing to beat.
• Add flour mixture to egg mixture and mix well.
• Fold in the 4 cups of shredded carrots.
• Fill cupcake liners about 2/3 full.
• Bake for 20 minutes or until the toothpick inserted in the center comes out clean. Cool cupcakes in pan for 10 minutes, then move to a cooling rack to finish cooling.
• Beat 1 cup of softened butter and 16 oz of softened cream cheese in a large bowl until light and fluffy.
• Add eight cups of powdered sugar and 1 tbsp of milk and beat on high until smooth.
• Ice cupcakes with icing.

Video

Notes

Icing Ingredients:

• 1 cup softened Butter
• 16 oz softened Cream Cheese
• 8 cup Powdered Sugar
• 1 tbsp Milk

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