These are the best carrot cake cupcakes you'll ever have! The cupcakes are moist with a smooth cream cheese frosting. Make these delicious Mini Carrot Cupcakes for any party!


Carrot Cupcakes

  • 250 gms – 2 cups all purpose flour

  • 2 tsp baking soda

  • 1 tsp salt

  • 2 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 1 tsp ground ginger

  • 400 gms – 2 cups sugar

  • 1 ¼ cups vegetable oil

  • 4 large eggs at room temperature

  • 390 gms – 3 cups grated carrots

Cream Cheese Frosting

  • 450 gms – 16 oz. FULL FAT cream cheese softened

  • 115 gms – ½ cup unsalted butter at room temperature

  • 1 tsp vanilla extract

  • 300 gms – 2 ½ cups confectioners/icing sugar

  • 1 pinch of salt


Carrot Cupcakes

  1. Put the flour, baking soda, salt, cinnamon, nutmeg and ginger in a bowl and whisk together.

  2. In another bowl, whisk together the oil and sugar until combined. Add the eggs one at a time, whisking to incorporate between each addition.

  3. Add the wet ingredients to the dry ingredients. Add the grated carrots and gently mix with a wooden spoon until combined.

  4. Line a muffin tin with paper cups and spoon the mixture into them, until each cup is about 3/4 full.

  5. Bake in a preheated oven at 180°C – 355°F for 15 to 20 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack to cool down.

Cream Cheese Frosting

  1. In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and salt and mix until incorporated.

  2. Gradually add the icing sugar, and beat until light and fluffy (this will take about 3-4 minutes).

Recipe courtesy of Manu