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Carrot Cupcakes that taste like a bakeries!

Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Dessert
Servings: 18 cupcakes



  • 4 eggs beaten
  • 2 cups all purpose flour
  • 2 cups sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3 cups finely shredded carrot lightly packed
  • 3/4 cup vegetable oil

Cream Cheese Frosting

  • 1 4-ounce package cream cheese softened
  • 1/4 cup butter
  • 1 tsp vanilla extract
  • 3-3 1/2 cups powdered sugar
  • 2 Tbsp heavy whipping cream


  • Preheat your oven to 350° and get your mixer ready. In your mixer bowl, beat your eggs for about 1 minute. Mix in your oil, sugar, baking powder, baking soda, salt for about 2 minutes. Then gradually add in your flour and beat until mixed.
  • Once you've got all the above mixed together, it's time to mix in your carrots. Slowly add the carrots to bowl and mix until combined. *Make sure you're using finely shredded carrots so they don't sink to the bottom while baking.
  • Place baking liners into your pan and carefully fill them 3/4 full of the carrot mix. Bake in a preheated oven for about 20-24 minutes or until a toothpick comes out clean. After done baking, remove from oven and let cool completely. 
  • While the cupcakes are baking, begin making the cream cheese frosting. In a medium sized bowl add the butter, cream cheese and vanilla mix for about 2 minutes. Gradually add in your powdered sugar and heavy whipping cream, mix for another 2-4 minutes or until it's completely mixed and beginning to fluff up. If you like your frosting really fluffy mix a little longer.
  • Enjoy!