Something Sweet

Perfect Carrot Cupcakes

I made these carrot cupcakes about 3 years ago on Mother’s Day and absolutely fell in love with them. They are so moist and the icing is to die for! I make these every time I have a bake sale at work and they are often the very first things to go (that and my chocolate cupcakes I posted a while ago). They’re so easy to make and I guarantee you they will be a success eveytime!


  • 1 1/4 Cup Flour
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Ground Ginger
  • 1/4 Cup Canola Oil
  • 1 Cup Brown Sugar
  • 2 Eggs
  • 1/2 Cup Applesauce
  • 1/2 Tsp Vanilla
  • 1 1/2 Cup Carrots, shredded
  • 1/4 Cup 2 Walnuts (optional)
For the Frosting
  • 8 Oz Cream Cheese
  • 1 Stick Unsalted butter
  • 2 Tsp Vanilla
  • 2 Cups Powdered Sugar


  1. Preheat oven to 350°F. Line a standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and ginger.
  3. Add oil, brown sugar and eggs. Stir in applesauce, vanilla, and carrots. Mix until well combined.
  4. Stir in 1/4 cup of walnuts (optional)
  5. Divide the batter evenly among the muffin cups. Bake about 20 minutes.
  6. While cupcakes are baking, make the frosting by adding in a bowl the cream cheese, butter and vanilla.
  7. Mix with electric mixer until smooth.
  8. Add gradually the powdered sugar and mix until all ingredients are smooth. Refrigerate until cupcakes are ready to come out from the oven.
  9. Once cupcakes are baked and cooled down, add the icing on top.
  10. Enjoy!
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