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Carrot Cupcakes Recipe

Carrot Cupcakes Recipe

To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:24 servings


  • 4 large eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups grated carrots
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup chopped raisins


  • 1. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
  • 2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing form pans to wire racks.
  • 3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts

1 serving (1 each) equals 326 calories, 18 g fat (5 g saturated fat), 51 mg cholesterol, 187 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Carrot Cupcakes

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Reviewed Apr. 13, 2016

"Made these to take to a tea and added just a decorative cream cheese icing "star" on the top of them- I made mine into mini muffins. This is a great recipe- I omitted the raisins."

Reviewed Sep. 20, 2015

"OMG....I don't like carrot cake but it's my husbands favorite so I made these for him last night. I followed the directions as written but omitted the all spice and raisins and I must say these cupcakes taste GREAT!!! My daughter even likes them and she hates carrots. I will be adding this to my recipe collection."

Reviewed Mar. 21, 2015


I live in Ct and my boyfriend just moved to La, is it possible for me to overnight these cupcakes to him if I wrap them tightly without frosting them? My biggest concern would be the best part, the cream cheese frosting.! Can that be mailed and still stay safe to eat in 24 hrs of shipping ?"

Reviewed Mar. 15, 2015

"Can the recipe be made as a cake?"

Reviewed Nov. 26, 2014

"I have been making these cupcakes since the recipe was published in TOH almost 15 years ago. They are the best carrot cupcakes I have ever tasted, and I have had many. I was asked to bring a dessert to share Thanksgiving evening and I have no doubt these will be a hit."

Reviewed Dec. 1, 2013

"I'd prepared this recipe and adjusted the recipe as follows:: I used: 1/2 brown sugar, packed & 1/2 granulated sugar. (1 cup of each type of sugar) For shortening, I'd used 1-1/4 cups vegetable oil, 2 tsp. vanilla extract, 2 tsp. of baking powder and baking soda, 1 tsp. salt. I recall omitting the allspice! I did use 1 cup chopped pecans or walnuts for this recipe and used a 350o F. oven. I have a carrot cake recipe which is quite similar to this one, so that is why I'd made the adjustments on this recipe to suit my tastes! I believe I'd prepared the icing for these cupcakes! This recipe IS a great one to use! I believe I'd prepared the icing called for in this recipe! I would definitely use this recipe again if preparing carrot cupcakes! Thank you, Doreen Kelly, for sharing this recipe with Tate of Home! delowenstein"

Reviewed May. 17, 2013

"Great recipe! Fairly easy to make, and the results were amazing! I didn't have all spice handy so skipped it. I also reduced the amount of sugar in the frosting. My family loved it :)"

Reviewed Apr. 25, 2013

"made these this morning left out the rasins

there are wonderful thank you so much for this"

Reviewed Feb. 8, 2013

"is there any other kind of frosting?"

Reviewed Jan. 30, 2013

"These are so light and taste amazing!! The icing was chunky and sweet!!"

Reviewed Jan. 22, 2013

"The word 'Good' just doesn't cover it."

Reviewed Jan. 22, 2013

"Have not made this one but it sounds wonderful. It has exactly the same ingredients as Morning Glory Muffins, but the muffins contain everything and aren't iced. Have to try this one."

Reviewed Sep. 15, 2011

"I LOVE THESE. I've made them twice, once as cupcakes and once as a cake. The first time, I used 1/2 whole wheat flour and 1/2 regular flour. The 2nd time, I used all whole wheat flour and subbed applesauce for the oil. It was DELICIOUS."

Reviewed Apr. 3, 2011

"These are very tasty and the kids loved them.I left out the raisins out of the frosting."

Reviewed Mar. 15, 2010

"Everyones favorite for sure! I make these time and time again !! I even have people request these cupcakes for birthdays! I omit the coconut d/t personal preference. They come out perfect every time!"

Reviewed Nov. 12, 2009

"These were delicious and as soon as I made them everyone asked for more! I did double the frosting."

Reviewed Oct. 7, 2008

"WOW! The Carrot Cupcakes was great. Everyone love them!!! It was great-Alison Toledo,Ohio!!!"

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