Carrot Cake Cupcakes

Carrot cake is not any good unless it is frosted in cream cheese frosting.  They are just too perfect together!  The frosting has to have just the right amount of tang and sweetness.  I’m not sure originally created cream cheese frosting, but I could just kiss them!  If it’s made right, it’s super creamy and practically perfect on everything!  Just think about it…chocolate cake, banana bread, or cinnamon rolls?  Those recipes are just boring without a rich cream cheese frosting. 

Easy Carrot Cake Cupcakes, so yummy with this Cream Cheese Frosting! YUM!

Not only is this frosting recipe everything, but the carrot cake itself is dang delicious!  I’m a huge advocate for NEVER putting pineapple in a carrot cake.  Let the carrot cake just be itself and let that veggie shine! 

Easy Carrot Cake Cupcakes, so yummy with this Cream Cheese Frosting! YUM!

These cupcakes are totally yummy and perfect when you just need a little spice in your life.  Give the chocolate and fruit dessert a break and make these S.T.A.T.!

Easy Carrot Cake Cupcakes, so yummy with this Cream Cheese Frosting! YUM!

Carrot Cake Cupcakes With Cream Cheese Frosting

Makes 24 Cupcakes


  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 eggs, large
  • 1 1/2 tsp pure vanilla extract
  • 2 cups flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp nutmeg
  • 3 cups carrots, shredded


  1. Preheat oven to 350.  
  2. Line two standard muffin tins with paper cupcake liners.  
  3. In a large bowl cream together sugar, oil, applesauce and eggs for 2 minutes on medium speed.  
  4. Add in vanilla and mix until incorporated.  
  5. In a separate bowl whisk together flour, cinnamon, baking soda, salt and nutmeg.  
  6. Pour into sugar mixture and mix until just about combined.  
  7. Add in carrots and mix until completely combined.  DO NOT over mix. 
  8. Pour 1/4 cup of batter into each cupcake liner.  
  9. Bake for 18-20 minutes or until inserted toothpick in the center comes out clean.  
  10. Remove from oven and cool for 10 minutes. 
  11. Frost once completely cooled.

Cream Cheese Frosting

  • 1 8 oz. pkg cream cheese, softened
  • 4 TBSP butter, softened
  • 1 1/2 tsp pure vanilla extract  
  • 4 cups powdered sugar

Cream Cheese Frosting

  • Beat together cream cheese, butter and vanilla.  
  • Slowly add in powdered sugar until combined.  

Easy Carrot Cake Cupcakes, so yummy with this Cream Cheese Frosting! YUM!

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  1. These look delicious, adding apple sauce will make them so moist and yum. Of course the cream cheese icing is the best icing for carrot cupcakes.

  2. We will love your cupcakes! Thanks so much for sharing your great post with us at Full Plate Thursday, I really appreciate you sharing with us!
    Come Back Soon!
    Miz Helen

  3. I never liked carrot cake when I was younger but now I can get enough of it. These cupcakes look so good. I am definitely trying this one. Thanks for sharing!

  4. I wonder how long it would take my three sons to polish off a batch of these! Not long I’m sure and I would have to make more. That’s always a good sign!

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