Perfect Carrot Cupcakes

Recipe By Tessa Arias
March 18th, 2019
4.83 from 52 votes
4.83 from 52 votes

How to Make Perfect Carrot cupcakes that are so flavorful, moist, and delightful that even carrot cake haters will love them! Keep reading for the step-by-step video, recipe tips, and full printable recipe!

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: Carrot cupcakes have a warm sweetness that’s perfectly balanced by the tangy cream cheese frosting.
Texture: Ultra moist and tender with an ultra rich and smooth frosting.
Ease: You will dirty a few bowls and cupcake pans are kind of a pain to clean, but this recipe is totally doable by anyone.
Pros: Best carrot cupcakes we’ve ever tasted!
Cons: None, really.
Would I make this again? Yes! Absolutely.

I’ve never been a big fan of carrot cake. I think it probably started in childhood. I think you’d be hard pressed to find any child on board with the idea of putting a vegetable inside a dessert.

A lot of carrot cake at grocery stores and restaurants is horribly bland and even dry.

Four frosted carrot cupcakes on a cooling rack

That’s why I made it my mission to come up with a PERFECT carrot cupcake recipe that was as easy as it was delicious. And I think baking cupcakes is so much easier than cake. Easier to actually make and decorate, easier to transport, and easier to serve.

These Perfect Carrot Cupcakes are sure to be a hit at your next family gathering – maybe even for Easter or Mother’s Day!

Carrot cupcakes on a plate garnished with chopped walnuts

The Best Carrot Cupcakes Recipe Tips


The cupcake batter comes together super easily, no electric mixer needed! AND it only uses a 1/4 cup oil. The rest of the moisture is added in via unsweetened applesauce. This lightens up the cupcakes a little without sacrificing any flavor or texture. I’ve also made these cupcakes with half all-purpose flour, half whole-wheat flour with great success.

The spices in this recipe are one of my favorite parts, I just love that warm sweetness. It goes perfectly with the brown sugar, there’s no white sugar here. The brown sugar adds more complex sweetness and also more moisture.


If you can’t have applesauce, you can try using mashed banana instead. Your cupcakes may vary in flavor and texture slightly.


Shred fresh carrots, no pre-shredded packaged ones. Freshly grated carrots are more flavorful and moist! 1 1/2 cups freshly shredded carrots equals about 2 medium carrots, but definitely buy extra just in case you don’t get as much from your carrots.


Walnuts are added into the batter then used as garnish on top of the frosted carrots, if you wish. You can totally leave them out if you prefer. They add crunch, but also a bit of savory flavor to contrast the sweetness.

Cream Cheese Frosting

The shining star of the cupcakes! This recipe makes enough cream cheese frosting to generously frost each cupcake. If you don’t like or want that much frosting, feel free to cut the frosting recipe in half.

For the best and creamiest frosting, be sure your cream cheese and butter are at room temperature. Beat them together until completely smooth, there should be no lumps. Even if you have a paddle attachment that scrapes the sides as it goes, I would still recommend scraping down the paddle and especially the bottom of the bowl to ensure no lumps. More tips in my Best Cream Cheese Frosting recipe!


I used an Ateco #808 tip which is just a larger plain decorating tip to pipe the cream cheese frosting onto the cupcakes.

If you’d like to get a little creative and crafty, especially for Easter, check out my video post on how to make adorable edible decorative carrots for cake or cupcakes!

How to Prevent Cupcake Liners from Sticking

I know how frustrating it is when you lose half of your delicious cupcake to the liner! Check out my article for all my secret tips on preventing cupcake liners from sticking to your cupcakes.

Making Ahead & Storing

The cupcakes can be baked and stored in an airtight container a day ahead of frosting. The frosting itself can be made ahead of time and stored in an airtight container in the fridge for up to a week. Just bring to room temperature and beat until light and fluffy again.

The frosted cupcakes can be left at room temperature for up to 8 hours, since the sugar in the cream cheese frosting acts as a preservative. After that, you’re best off refrigerating the cupcakes in an airtight container for up to 2 days. Let come to room temperature before serving.

Carrot cupcake on a plate with wrapper being removed

More Cupcake Recipes You’ll LOVE!

4.83 from 52 votes

How to make
Perfect Carrot Cupcakes

Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
How to Make Perfect Carrot cupcakes that are so flavorful, moist, and delightful that even carrot cake haters will love them! Keep reading for the step-by-step video, recipe tips, and full printable recipe!


For the cupcakes:

  • 1 1/4 cups (158 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup (47 grams) canola oil
  • 1 cup (198 grams) firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup (125 grams) unsweetened applesauce
  • 1/2 teaspoon vanilla
  • 1 1/2 cups (148 grams) finely shredded carrots (about 2 medium carrots)
  • 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided

For the frosting:

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 1 stick (113 grams) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250 grams) powdered sugar


Make the cupcakes:

  1. Preheat the oven to 350ยฐF. Line a standard muffin tin with paper liners.

  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, whisk together the oil, brown sugar, and eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in 1/4 cup of the walnuts.
  4. Divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely.

Make the frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.
  2. Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve or store in an airtight container in the fridge for up to 2 days.

Recipe Video

Course: Dessert
Cuisine: American
Keyword: carrot cake cupcakes, easter, mother's day

This post was originally published in 2016 and recently updated with new photos. Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Leslie — April 25, 2016 at 2:51 pm

    Can this recipe be converted into a sheet-like cake recipe? If so, what are the dimensions and baking time you recommend?

  2. #
    Norly — April 25, 2016 at 5:19 pm

    can I substitute the applesauce to something else?

    • #
      Suchita — April 13, 2020 at 6:03 am

      Please could you tell me how to substitute apple sauce in this recipe.

  3. #
    Hala — April 26, 2016 at 1:23 am

    It looks really delicous

  4. #
    Helen — April 29, 2016 at 2:28 am

    This is a superb recipe, thanks for sharing! I tried it and it was really fast and nice though I made them a bit too tight.

    • #
      Tessa — May 1, 2016 at 8:03 pm


  5. #
    Gayatri Mantra — May 22, 2016 at 4:46 am

    This sounds amazingly delicious!

  6. #
    Carmen — June 11, 2016 at 4:28 pm

    Thanks for sharing!

  7. #
    vanessa — July 19, 2016 at 9:04 am

    Is it possible to make this into an 8 inch cake using this recipe?

  8. #
    Robin Horst — August 8, 2016 at 12:55 pm

    Can you swap out a gluten free flour instead of regular all purpose flour?

    • #
      Tessa — August 8, 2016 at 5:19 pm

      Sorry Robin, but I have no idea. I’ve never tried and am no expert on GF baking. Let us know if you give it a try!

  9. #
    Robin Horst — August 11, 2016 at 1:30 pm

    I tried it with Gluten Free flour and it worked perfectly. Use GLUTINO brand and its wonderful.

    • #
      Tessa — August 11, 2016 at 7:19 pm

      Glad it worked! Thanks for sharing ๐Ÿ™‚

  10. #
    Belle — August 17, 2016 at 7:30 pm

    Could I use a Wilton 1m tip for the frosting?

    • #
      Tessa — August 18, 2016 at 7:52 am


  11. #
    Ivy Claire — August 19, 2016 at 4:20 pm

    Hi,thank you for sharing once again one of your best recipe for cupcake lovers. I would like to know what’s the substitute for the unsweetened applesauce?

    • #
      Katie — June 13, 2021 at 1:52 pm

      Absolutely amazing recipe! I have converted so many that previously โ€œdidnโ€™t like carrot cakeโ€.

      I wanted to let anyone who is curious know that I have been able to successfully make these vegan and vegan/gluten free. I have also been able to bake as a 6in cake.

      To make the cupcakes vegan: 1 egg= 1 tbsp flax meal +3 tbsp water mixed and set aside for 15 mins before adding as the egg.
      For the frosting I used tofutti cream cheese and earth balance vegan butter spread in the same amounts as the original recipe states.

      To make the cupcakes gluten free: substitute King Arthur gluten free blend. Use same amount.

      To bake as 6 in cake: 2 layers: recipe as written divide batter between 2 pans and bake at 350 degrees for 30-32 mins

  12. #
    Megan G. — September 5, 2016 at 3:30 pm

    These were the most successful carrot cake adventure I’ve ever been on! My dad loves carrot cake, so every year I try a cake or cupcakes for his birthday. They’re usually pretty good– often too rich or too sweet. This particular recipe says it right in the title. They were, indeed, PERFECT!! I just couldn’t have been more satisfied! Perfect amount of sweet, spice, and density. I cut about half cup of powdered sugar out of the frosting, but that’s just a personal preference of mine. There were zero left over!

    • #
      Tessa — September 6, 2016 at 10:17 am

      So happy to hear that, Megan! Thanks for your wonderful comment ๐Ÿ™‚

  13. #
    Ann — November 19, 2016 at 7:04 am

    Hi these look lovely,but what can I use instead of canola oil.

  14. #
    Alice — November 30, 2016 at 5:26 am

    How is this cupcake with coconut and pineapple with the recipe?
    I have a carrot cupcake I make with the addition above but want to know if your recipe If I would need to adjust anything.

    • #
      Tessa — December 1, 2016 at 11:33 am

      I’m not sure, Alice! I haven’t tried. Let us know how it turns out if you give it a go ๐Ÿ™‚

  15. #
    Shruti — December 13, 2016 at 3:36 am

    The recipe sounds great but can i substitute unsweetened apple sauce with something else?

    • #
      Toni — April 6, 2020 at 11:41 am

      I use crushed pineapple always!

  16. #
    Danielle — February 12, 2017 at 2:01 pm

    Hi there, I made these cupcake and used half whole wheat half white, and half brown sugar half white. I also added 2 Tbsp flaxseed meal. They were amazing!! Thanks

    • #
      Tessa — February 14, 2017 at 7:07 pm

      Glad you made the recipe work for you!

  17. #
    Leslie — April 1, 2017 at 9:30 pm

    Can you make mini cupcakes with this recipe?

  18. #
    Kathy — April 4, 2017 at 12:51 am

    Hi Tessa!

    I want to bake this but it is so hard to find unsweetened applesauce here in my country. Can I substitute it with crushed pineapple instead? How much do you think? Love love love your blog!

    • #
      Norma D — November 5, 2020 at 4:05 pm

      Fabulous recipe. My grandson doesnโ€™t like the texture of grated carrots so I finely chopped the carrots in my mini food processor. One time I ussd purรฉed canned pineapple rather than applesauce! Works perfectly! I cut back the sugar for toddlers! My new go to recipeโค๏ธ

      • #
        Tessa — November 9, 2020 at 10:12 am

        So glad you enjoyed these cupcakes ๐Ÿ™‚

  19. #
    Becky — April 15, 2017 at 6:54 pm

    My husband loves carrot cake and I was looking for a cupcake recipe for his birthday. I made these just tonight and he loved them!! He ate 2 cupcakes!! This recipe will stay in my favorites to make again!

  20. #
    Samantha Esqueda — April 16, 2017 at 9:15 pm

    These were so amazing!!!! This is my new go to carrot cake recipe. I loooove carrot cake and I have been looking for a good recipe. I added raisins because whats carrot cake without raisins?! The frosting was to die for! I wanted to eat the whole bag.

  21. #
    Misato — May 11, 2017 at 12:45 am

    Hi Tessa,

    I love this carrot cupcake, it looks super yummy. I canโ€™t wait to give this recipe a try.

    Thank you for creating and sharing this.

  22. #
    Susan — May 24, 2017 at 12:41 pm

    @Kathy – above! I made these with crushed pineapple from a can – just put it in a strainer to get rid of some of the liquid and then use the same amount as you would applesauce. Don’t use fresh pineapple – there is something about the enzymes in it that will mess things up! I found that out the hard way once when making a carrot cake!
    Tessa – great recipe – mine really looked almost as perfect as yours which was fun! Nice to have cupcakes that dome up rather than a flat top! Thank you!

  23. #
    Miranda — May 24, 2017 at 1:03 pm

    These were an absolute delight. I didn’t have applesauce on hand, so substituted 1/2 cup full fat sour cream. Will try them with apple sauce next time, but they still turned out moist and absolutely delicious. Will definitely be a new ‘go to’ for my Fam! Thanks!

    • #
      Tessa — May 29, 2017 at 10:04 am

      Glad to hear it! ๐Ÿ™‚

    • #
      Chantal — April 2, 2020 at 12:40 pm

      Super excited to make these for Easter! Am I able to use vegetable oil instead of canola?

  24. #
    Ann — June 1, 2017 at 7:41 am

    I made these cupcakes yesterday and it was so good, moist and tasty! Definitely a keeper. Thanks for sharing this.

    • #
      Tessa — June 2, 2017 at 9:28 am

      Wonderful! So happy to hear it.

  25. #
    Christine — June 3, 2017 at 4:04 pm

    Perfect Carrot Cupcakes are excellent!! I used whole wheat flour instead of white flour. These muffins are very moist muffins. I will differently make them again and again. Thank you for the recipe.

  26. #
    ann — June 14, 2017 at 1:23 am

    Hi Tessa, great recipe! I love it:) but why is it my frosting turns into into gritty texture? please kindly advise? Moreover I really love the taste

  27. #
    gloria finley — July 6, 2017 at 1:42 pm

    how would it be to freeze half the cupcakes that are frosted????how do you suggest i do it, so it will be good when i take them out

  28. #
    Kathie — September 13, 2017 at 6:22 am

    Made these on Saturday for a friend. He requested the Cool Whip and vanilla pudding for the icing. They turned out fabulous!! Sunday afternoon I made a 2nd batch for my family! Highly recommend this recipe!!

  29. #
    Jenessa — November 7, 2017 at 2:25 pm

    I’d like to try these but we do not use any canola oil in our house. I wonder if I could sub coconut oil or butter….

  30. #
    Corie — January 26, 2018 at 5:45 pm

    I made these for my friends birthday and they were amazing! Thank you for such an easy and delicious recipe!

  31. #
    Linda — March 20, 2018 at 5:09 pm

    Hello! Can I substitute the applesauce for something else?

  32. #
    Cindy Shoaf — March 24, 2018 at 8:23 am

    If I want to add raisins what would you recommend the measurement to be?

  33. #
    Eneida M Mason — March 29, 2018 at 2:26 pm

    Perfect, thanks ๐Ÿ™‚

  34. #
    Kaitlyn — March 31, 2018 at 12:49 pm

    Delicious! I used whole wheat flour, coconut oil, and skipped the walnuts and they turned out great! My toddler LOVED the frosting. She ate the top of the cupcake then claimed it was “all gone” to try to get another with fresh frosting.

  35. #
    Molly — July 3, 2018 at 11:39 am

    This cake is AMAZING! I doubled the recipe and made three 8-inch rounds and it was so moist and flavorful. I also subbed crushed, canned pineapple for the applesauce (thats what I usually put in carrot cake) and it was great. Frosting was delicious too ๐Ÿ˜€

  36. #
    AR — August 15, 2018 at 12:20 pm

    I subbed the eggs with buttermilk (1/4 cup for every egg) and made my own applesauce (steamed the apples and purรฉed it)
    I subbed pecans for walnuts
    The bake time needed to be increased by 15 minutes and the cupcakes turned out amazing!!
    Thank you for such a great recipe!!

  37. #
    Trudy rieger — November 20, 2018 at 12:16 pm

    I made these muffins using a can of carrots, I diced them also used pecan pieces 1/2 cup and rest of recipe and they came out delicious Thank you.

  38. #
    Yvonne — February 27, 2019 at 7:44 pm

    Hi Ms. Tessa, is it okay not to use applesauce in the recipe?

  39. #
    Zel — March 3, 2019 at 6:04 am

    We followed the recipe to the letter and it came out perfect!

  40. #
    Leea — March 18, 2019 at 10:22 pm

    Hi Tessa,
    What is the substitute for the apple sauce?
    Thank you very much.

  41. #
    Jen — October 6, 2019 at 10:45 am

    I think I may have undermeasured the carrots or grated them too finely. What resulted was a cupcake that was well-spiced but didn’t have the orange confetti I was expecting. I’ll admit I strayed on the frosting a bit and didn’t measure a full 2 cups of powdered sugar; I added about a quarter cup at a time until the sweetness and consistency were where I wanted it. I doubled the vanilla, too, since vanilla is to my baking as garlic is to my cooking – I love the stuff.

  42. #
    Sophia — November 2, 2019 at 12:39 pm

    I made these for my co-workers. OMG!!!!! They were delicious very moist. I will be making them again for the holidays

  43. #
    Mariam — November 13, 2019 at 10:04 pm

    I took a batch to my coworkers (after they were 1 day old) and got rave reviews. Thank you for providing good quality, tasty recipes that I can trust.

    • #
      Elle — March 6, 2021 at 6:37 pm

      This was such an easy and great tasting carrot cupcake, just the way I like it…so good with the walnuts. Do you have a suggestion how to avoid the cupcake from sticking to the cupcake liner? I found it hard to peel unlike yours. Thank you for sharing this recipe!!! The icing was perfect with it.

  44. #
    Abdullah — December 25, 2019 at 5:24 am

    Wow, I made it it is delicious thanks because i have been trying different recipes until i have come to yours, it is fabulous

  45. #
    Stephanie — February 10, 2020 at 9:18 am

    Easy to follow and tasted amazing! Way better then the one’s I buy at my local coffee shop. Extra frosting we just ate with a spoon ๐Ÿ™‚

  46. #
    Ellen — February 25, 2020 at 3:46 pm

    This recipe is perfection. I have made it several times to rave reviews. Thanks do much!!

  47. #
    Carla — April 4, 2020 at 7:49 am

    Sรบper sรบper moist. Best to make sure it is well cooked than under(cooked). I used the regular grating slot for the carrots. Had just 90 grams of applesauce so I added more oil. Tip: I can’t find applesauce so easily or cheaply around here so I use the 100/% fruit sugar free baby food pouches. Great recipe. Thanks, Tessa!

  48. #
    Chris — April 12, 2020 at 12:22 pm

    This recipe is excellent! I skipped the ginger And made with unsweetened cinnamon apple sauce but other than that made the recipe as directed. These have such a great flavor and are light, fluffy and moist.

  49. #
    Amber Johnson — April 12, 2020 at 7:19 pm

    I made these exactly as the recipe directed and they were delish! These will definitely be my new go-to carrot cake/cupcake recipe. Thanks Tessa for another amazing recipe!

  50. #
    Lindsey Abendroth — April 12, 2020 at 9:19 pm

    The best carrot cupcakes! These weโ€™re perfect for Easter. I added some cinnamon to the frosting and only used one cup of sugar. These cupcakes were the perfect texture and flavor! Thank you!

  51. #
    Inez — April 18, 2020 at 4:22 pm

    What I can to substitute applesauce? I read about source cream or yogurt… thank you!

  52. #
    Odette — April 25, 2020 at 4:55 am

    So amazing and delicious!! My entire family loved. The only thing is there was a lot of extra cream cheese frosting. Maybe next time I will halve the frosting portions.

  53. #
    Lisa — April 26, 2020 at 5:48 am

    These cupcakes came out so good! I opted for coconut oil instead of canola and coconut palm sugar instead of the light brown sugar. They were perfect! Thank you!

  54. #
    Mary — April 30, 2020 at 5:38 pm

    Delicious and very moist!!

  55. #
    Helen — May 8, 2020 at 4:17 pm

    Yesterday, I made these for those working on the frontline. Did not have cream cheese for making the topping, but it worked out for the best. The cupcakes were delicious and moist without the topping and could stay out of refrigerator longer. Today, request came to make them again but to keep them in-house. I followed the recipe except no topping. Thank you!!!

  56. #
    dindi — May 18, 2020 at 3:50 am

    Hello! can I use this same recipe for carrot cake bars instead? will the cooking time change?:) thank you!!

  57. #
    Helen — May 20, 2020 at 9:50 pm

    I have made these cupcakes three times, with and without walnuts. Absolutely delicious. However, I loose too much cupcake because they stick to my paper cupcakes liners. Is that because they are lower in fat? Any suggestion would be appreciated.

  58. #
    Sunne’ — June 10, 2020 at 8:18 pm

    Hello, can you make this in a food processor? I don’t have a mixer but I have a food processor … I was wondering if it comes out great.

  59. #
    Carrie — July 29, 2020 at 5:58 pm

    I made these three times this week for different birthdays. Thank you for the wonderful recipe!!!!

  60. #
    Amber — August 3, 2020 at 12:48 pm

    Easy and delicious! I used only 3/4 cup sugar in the cupcakes (instead of 1 cup) and I cut the frosting sugar in half (1 cup instead of 2). They are plenty sweet and a huge hit with kids and adults.

  61. #
    CJ — September 13, 2020 at 8:35 am

    I LOVE this! Right amount of sweetness for both the cake and frosting combined. I would like to ask on how to make it lighter and fluffier though as my cake/muffin preference is light and airy and this was a delicious but a little too dense for my liking. Do you have any tips?

  62. #
    Ally — October 10, 2020 at 12:40 pm

    I made this and itโ€™s okay, but I must say it doesnโ€™t have a lot of flavour.

    • #
      Kay — April 5, 2021 at 5:54 am

      I agree! I found these to be quite bland with a gummy texture.

  63. #
    Martha — October 11, 2020 at 7:44 pm

    These were easy to make and delicious to eat.

  64. #
    Deidra — October 12, 2020 at 10:22 am

    Any suggestion on how make these chocolate carrot cupcakes??

  65. #
    Agnes — November 3, 2020 at 1:02 pm

    These cupcakes came out soggy. It took around 30-45 minutes of baking before the toothpick came out with no dough on it. They also did not rise; they are dense. The two stars are for the combination of spice flavours.

  66. #
    Renee — December 3, 2020 at 1:27 am

    Hi! Can I check whatโ€™s the measurement for your cupcake tin? Mine might be too big, itโ€™s not enough to make 12 though

  67. #
    Morgan K — December 5, 2020 at 10:25 pm

    Hi! I made these today. I actually was positive I ruined them because I was multi-tasking and accidentally put the butter meant for the frosting in the batter. It ended up being a happy accident. Incredibly moist, rich, and DELICIOUS! Definitely not light in calories, but that wasnโ€™t really my goal to begin with. Wonderful recipe!

    • #
      Tessa — December 7, 2020 at 10:36 am

      Hooray! I’m so glad you loved these cupcakes!

  68. #
    Mariam — December 15, 2020 at 5:07 pm

    If I leave out the apple sauce will I still get the same consistency?

    • #
      Tessa — December 16, 2020 at 9:55 am

      Hi Mariam! No, you won’t get the same consistency! You could try using mashed banana instead, but I wouldn’t suggest leaving it out completely.

  69. #
    Julie @theculturedcookist — January 18, 2021 at 8:14 pm

    This recipe is awesome! My cupcakes came out so moist and flavorful (I did add 1/4 cup of brown butter & used toasted chopped pecans due to not having walnuts)! Served this to many of my friends and got so many compliments!

    • #
      Tessa — January 19, 2021 at 11:14 am

      So glad you enjoyed these cupcakes!

  70. #
    Lily — January 27, 2021 at 11:39 am

    I made this today with gluten free flour. Worked and tasted wonderful. Couldn’t believe it’s as good (if not better) than the conventional recipes. This will be my go-to recipe from now on. Thank you!

    • #
      Tessa — January 28, 2021 at 3:29 pm

      So happy to hear this!

  71. #
    Jami — February 1, 2021 at 10:43 am

    Has anyone added raisins? If so how much?

  72. #
    Lexi — February 2, 2021 at 7:00 am

    This was absolutely delicious, I made them gluten free and dairy free! Using gluten free flour and dairy free cream cheese. Instead of applesauce I used a mashed banana equivalent to the directions in the recipe. Will definitely be making them again!

    • #
      Tessa — February 2, 2021 at 11:34 am

      So glad you enjoyed these cupcakes!

  73. #
    Ella — February 4, 2021 at 7:03 pm

    I followed your recipe with a few additions of my own and I must say, this IS a great recipe!

    I enjoyed every bit, a craving has been fulfilled

  74. #
    Lisa — February 8, 2021 at 10:20 am

    Best damn carrot muffin Iโ€™ve ever had.
    Thanks for the recipe. Mmmmmmmmm

    • #
      Tessa — February 8, 2021 at 1:40 pm

      So glad to hear that!

  75. #
    Leticia Covarrubias — February 27, 2021 at 12:06 am

    I just baked them. My family loved them, even Lui our dog.
    They are delicious

  76. #
    Shauna — February 28, 2021 at 7:47 am

    Hands down the best carrot cake recipe I have ever made, I don’t make any other one!!

    • #
      Tessa — March 1, 2021 at 11:42 am

      So glad you love these carrot cupcakes, Shauna!

  77. #
    Mariah — March 9, 2021 at 8:17 pm

    The cupcakes were beautifully dense and moist with a bit of fluff! They were not overly sweet, which pairs well with the frosting.

    • #
      Tessa — March 10, 2021 at 12:10 pm

      So glad you enjoyed these cupcakes!

  78. #
    Rebecca — March 15, 2021 at 10:13 am

    Can I just double all ingredients for 24 cupcakes?? I would guess so but didn’t know if that has been tried. Thank you. I love your brown butter carrot cake so I’m looking forward to trying these.

    • #
      Tessa — March 15, 2021 at 2:02 pm

      That should work! Enjoy your cupcakes!

  79. #
    Dayris Andrade — March 18, 2021 at 7:16 pm

    Can I substitute applesauce for another ingredient?… i live in Venezuela and here it is very difficult and expensive to find it.. thanks..

    • #
      Tessa — March 19, 2021 at 8:38 am

      Hi Dayris, I haven’t tried this recipe with any substitutions, sorry!

  80. #
    Marlowe — March 29, 2021 at 8:18 am

    Can I use finely grated fresh ginger?

    • #
      Tessa — March 29, 2021 at 12:27 pm

      I haven’t tried this, but it should be fine! Just use 1 tablespoon of fresh ginger in place of the 1/4 tsp ground ginger. Good luck!

  81. #
    Fiona Jordan — April 2, 2021 at 3:19 pm

    Iโ€™ve never made a cupcake in my life. I made them a few weeks ago for my grand daughter who loves carrot cupcakes. Everyone thought they were delicious, moist and not overly sweet. Iโ€™m making them again for Easter. Try this recipe. You wonโ€™t regret it.

    • #
      Tessa — April 5, 2021 at 1:42 pm

      Oh yay!!! I’m so happy they turned out well for you ๐Ÿ™‚ Thank you so much, Fiona, for taking the time to write your sweet review!

  82. #
    claire — April 3, 2021 at 4:01 pm

    hi!! iโ€™m baking for a friend who is gluten free and was wondering if i could use bob red millโ€™s 1 for 1 gluten free flour? thank you so much!!

    • #
      Tessa — April 5, 2021 at 12:47 pm

      Hi Claire, I’m sorry, I don’t bake gluten free, so I’m not sure how that would work!

  83. #
    Alissa — April 4, 2021 at 12:04 pm

    The frosting literally makes so much we froze it and ate it as ice cream. Way too much ๐Ÿ˜› it tastes AMAZING. all things otherwise amazing

    • #
      Tessa — April 5, 2021 at 10:25 am

      That sounds delicious as ice cream HAHA! So happy you enjoyed these cupcakes ๐Ÿ™‚

  84. #
    Zach — April 4, 2021 at 2:42 pm

    Making these today. You have 174g flour but that is more than 1.25 cup right? Wouldnโ€™t 1.25 cup be 150g?


    • #
      Tessa — April 5, 2021 at 10:42 am

      Sorry about that Zach, I’ve corrected it in the recipe. It should be 158g. Thank you for bringing it to my attention!

  85. #
    Nina — April 5, 2021 at 11:55 am

    Made two batches of these for Easter. Both with and without walnuts and they were the BEST! I love cupcakes that aren’t sickeningly sweet and the combo of moist spicy carrot cake mixed with the cream cheese buttercream (I opted to use 1/2 cup less powdered sugar) and they were delish! Not a crumb was left, everyone loved them!

    • #
      Tessa — April 5, 2021 at 2:10 pm

      I’m so happy you loved this recipe, Nina! Absolutely thrilled your family got to enjoy them for Easter ๐Ÿ™‚

  86. #
    Rebecca — April 11, 2021 at 12:13 pm

    An absolutely delicious and moist carrot cake that I will keep as my go to recipe. I have yet to find another that is as good as this one. Thank you. 5 stars!

    • #
      Tessa — April 12, 2021 at 9:36 am

      So happy these carrot cupcakes have become your go-to recipe, Rebecca!

  87. #
    Zainab — April 14, 2021 at 2:14 pm

    Thank you for sharing this recipe. I followed the recipe as written. They were delicious, and everyone loved them!

    • #
      Tessa — April 15, 2021 at 8:44 am

      I’m so happy to hear you loved these carrot cupcakes!

  88. #
    StubbornCook — May 10, 2021 at 1:38 pm

    A big thumbs up for this recipe! I used golden caster sugar after running out of brown sugar and the lighter cake colour meant you can see the carrots, walnuts and apple chunks in the apple sauce. The cupcake texture was light and fluffy, my family loved it.
    I had to make the frosting twice since the first time around the frosting was not warm enough. I can never make my cream cheese frosting gold itโ€™s shape this is because Creamcheese from the UK is a lot softer! Frosting complimented the cupcake flavour combo very well. A hit with even non cake members of the family

    • #
      Tessa — May 10, 2021 at 2:25 pm

      So happy to hear your carrot cupcakes were a huge hit!

  89. #
    Patty — May 18, 2021 at 2:20 pm

    I made these for a coworkers birthday (Iโ€™m a chance taker). They were such a hit!! Absolutely delicious! I will keep this recipe and definitely make again when I want to bring my A game! Thank you so much for sharing this recipe!

    • #
      Tessa — May 19, 2021 at 12:05 pm

      So awesome to hear everyone loved them!

  90. #
    Monica — May 26, 2021 at 10:24 pm

    Very good recipe and I will definitely make these again! A real Shame cream cheese in the UK is too soft to hold when making the icing But delicious all the same.

  91. #
    Monica — May 26, 2021 at 10:29 pm

    Can l use this cake recipe in a three layer exposed cake?
    Or do you think the cake recipe is too soft?

    • #
      Tessa — May 27, 2021 at 9:05 am

      I haven’t tried these cupcakes as a layer cake, so you’d have to test it out! I do actually have a recipe for Brown Butter Carrot Cake if you’d rather use that recipe! I used two 8-inch round pans for that and sliced them in half to make four layers, but you could tweak it to have a three layer cake instead ๐Ÿ™‚

  92. #
    Sarsha — July 22, 2021 at 3:01 pm

    I substituted the apple sauce for 2 mashed bananas and they were very moist and delicious . This recipe is definitely a keeper.

    • #
      Emily @ Handle the Heat — July 23, 2021 at 9:25 am

      So happy to hear your substitution worked, Sasha!

  93. #
    Sarsha — July 22, 2021 at 3:13 pm

    I made those muffins and they were very moist and delicious I substituted the apple sauce for 2 mashed bananas. Also the canola oil for extra virgin olive oil. Thanks for a great recipe which is not too oily. Definitely a keeper.

  94. #
    Jacinta Sheridan — September 6, 2021 at 2:33 pm

    This was an amazing recipe
    Full of flavour and was a hit

  95. #
    Jenny — October 2, 2021 at 9:13 pm

    I made carrot cake many times. This recipe is the best. Thank you for amazing recipe.

    • #
      Emily — October 4, 2021 at 12:02 pm

      So happy you enjoyed it, Jenny!

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