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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 sweetened shredded 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 in 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 each: 326 calories, 18g fat (5g saturated fat), 51mg cholesterol, 187mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 3g protein.

Reviews for Carrot Cupcakes

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Sylvia User ID: 9136762 265848
Reviewed May. 11, 2017

"I've made these cupcakes twice and both times they have over flowed. The second time I decreased the filling to 1/2 per cup and had the same problem. They taste great but given I was making them for a wedding, they did not look great. Won't be trying them again. Very frustrating."

dschultz01 User ID: 1076910 255220
Reviewed Oct. 9, 2016

"These were excellent! I used fresh carrots right out of our garden, but used a different frosting recipe. The cake had a great texture and was very moist."

dklt User ID: 8833348 247025
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."

Mzladyj01 User ID: 8545458 233184
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."

chickenladybug User ID: 8301583 223220
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 ?"

DD30 User ID: 8293378 222835
Reviewed Mar. 15, 2015

"Can the recipe be made as a cake?"

SharonWaldrop User ID: 6442620 85202
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."

delowenstein User ID: 3766053 110347
Reviewed Dec. 1, 2013 Edited May. 12, 2017

"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. Thank you, Doreen Kelly, for sharing this recipe with Tate of Home! delowenstein"

KayeChan76 User ID: 7265065 30017
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 :)"

oldfuddie User ID: 6384989 44637
Reviewed Apr. 25, 2013

"made these this morning left out the rasins

there are wonderful thank you so much for this"

happybaker100 User ID: 6992016 75801
Reviewed Feb. 8, 2013

"is there any other kind of frosting?"

kssally User ID: 5816134 204029
Reviewed Jan. 30, 2013

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

fredaevans User ID: 6360805 85129
Reviewed Jan. 22, 2013

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

lilygirl User ID: 428297 204028
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."

mollyque User ID: 4504744 70916
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."

schield User ID: 888201 110238
Reviewed Apr. 3, 2011

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

danielleylee User ID: 4484886 110214
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!"

sulynn051467 User ID: 4338984 70915
Reviewed Nov. 12, 2009

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

alison88 User ID: 3399440 30002
Reviewed Oct. 7, 2008

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

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