Carrot Cake Cupcakes with Cream Cheese Frosting

These cupcakes are delicious, easy to make and the add-in options make it so fun! These cupcakes have a fabulous texture thats perfectly in between spongy and firm. The cream cheese frosting complements the tasty carrot cake while the toasted coconut flakes add a great light crunchy texture and flavor. I love sharing recipes that incorporates veggies in desserts, especially when little ones join me in the kitchen.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 12 cupcakes



  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups shredded carrots
  • 2/3 cup oil
  • 2 eggs beaten
  • cream cheese frosting

Optional add ins (add any 2)

  • 1/2 cup coconut flakes
  • 1/2 cup raisins
  • 1/2 cup nuts walnuts or pecans preferred
  • 1/2 cup chocolate chips white or chocolate
  • 1/2 cup crushed pineapple juice well drained


  • Preheat oven to 350 degrees.
  • Grease cupcake pan or use cupcake liners (I prefer liners as I feel that the cupcakes brown more evenly).
  • In large bowl, mix eggs, oil and shredded carrots well. In another bowl, mix flour, sugar, cinnamon, salt, baking powder, and baking soda together.
  • Slowly mix the dry ingredients into your wet ingredients. Do not over stir. Fold in optional add ins.
  • Bake for 20-24 minutes until cupcakes are golden brown. Let cool for 30 minutes prior to frosting. Frost, decorate (sprinkles, toasted coconut, nuts, etc.) and enjoy!
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