Carrot Cake Cupcakes

carrot cake cupcakes

Hi guys

These carrot cupcakes should have made it for our 12 days of Nigerian Christmas desserts, but somehow life happened. We did have them for Christmas and they were very yummy..  Having fruits and vegetables in desserts can be seen as a way to cover up for all the sugar…( that’s what I like to tell myself). The cupcakes are tasty enough even with the frosting and extra topping of sauteed carrots; but if you’re in the mood to go above and beyond and maybe entertain some guests, then feel free to make the extra garnish elements.

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The cupcakes are really easy to make and pretty fast as well. Why don’t you make them as dessert this weekend?

Yields:  20 to 22 cupcakes
Recipe level: Easy
Preparation time: 45 minutes
Bake time: 45 hour
Total time: 1 hour 15 minutes
Meal type:  Dessert, Cupcake
Meal time: Anytime

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Carrot Cake Cupcakes Recipe


The Cupcakes 

  • 2 cups granaluted sugar
  • 1 1/3 cup vegetable oil 
  • 3  extra large eggs, room temperature 
  • 2 cups AP flour, plus 1 tablespoon 
  • 1 teaspoon vanilla extract  
  • 2 teaspoons ground cinnamon 
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt 
  • 1 pound carrots, grated (about 6 to 8 large carrots)
  • 1 cup raisins 

The Frosting

  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound of unsalted butter, at room temperature
  • 1 teaspoon vanilla extract  
  • 1 pound icing sugar

The Topping

  • 2 tbspns unsalted butter
  • 1 cup  shaved or grated carrots
  • 3 tbspn honey



  1. Preheat oven to 400F. Line cupcake pans with cupcake cups.
  2. Using the paddle attachment of an electric mixer, beat the sugar, eggs, and oil together until light yellow. Add vanilla.
  3. In another bowl, combine 2 cups of flour, baking soda, salt, and cinnamon.
  4. Add dry ingredients to the wet ingredients. Toss the carrots and raisins with 1 tablespoon of flour.Then add to the batter and mix well. (I use my hands-they work best)
  5. Scoop batter intio cupcake cups until each is almost full.Bake for 10 minutes then lower the oven to 350F and bake foe 35 minutes or until a toothpick inserted comes out clean. Let cool down 
  6. For the frosting, mix the cream cheese, icing sugar, and vanilla in a bowl until combined, using the paddle attachment of an electric mixer
  7. For the garnish, melt the butter in a pan over medium heat; add the carrots and honey and saute for 2 to 3 minutes, until carrots are tender. Spread them on a paper towel to cool.
  8. Once the cupcakes are cool, frost them generously and top with sauteed carrots.

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