Absolute Best Carrot Cake Cupcakes

These are the ABSOLUTE BEST Carrot Cake Cupcakes you’ll ever have! Always a request for birthdays, Easter or any time of year, it’s a family favorite. You can even make these gluten-free if you wish. They are so moist and delicious, using ingredients you probably already have on hand. So easy to make from scratch, you’ll be asked for the recipe over and over again! They are over the top delicious with my homemade cream cheese frosting recipe too! (see the printable recipe card below)

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You will need:

4 eggs room temperature

1 cup canola oil

3/4 cup granulated sugar

1¼ cup brown sugar, packed

2 cups all purpose flour (or you can make them gluten-free by using Bob’s Red Mill One to One Baking Flour)

2 tsp baking soda

¼ tsp baking powder

½ tsp salt

3 cups peeled and shredded carrots

2/3 cup raisins

1 tsp cinnamon

1½   tsp vanilla

For the cream cheese frosting:

12 oz. cream cheese, softened

¼ cup butter, softened

4½   cups powdered sugar

1½   tsp vanilla

chopped pecans

sugar carrot cupcake toppers (optional)

2 muffin tins

carrot grater (this is my FAVORITE kitchen tool)

Directions for the Absolute Best Carrot Cake Cupcakes:

Preheat oven to 350 degrees

Line muffin tins with paper cupcake liners

In a large mixing bowl, beat eggs, vanilla, oil and sugars with a hand mixer.

Mix together in another bowl the rest of the dry ingredients.

Stir the dry ingredients into the wet ingredients until just blended.

Grate the carrots – I use my FAVORITE KITCHEN TOOL EVER! Grates carrots and a block of cheese in SECONDS. Love this gadget – you can find it on Amazon here (affiliate link)

Fold in carrots and raisins

Scoop batter into cupcake liners, filling them half way.

Bake at 350 for 20-24 minutes or until a toothpick inserted in the middle comes out clean.

Cool completely

For the frosting:

Beat together the cream cheese, the butter and the vanilla in a stand mixer. Gradually add the powdered sugar and beat until fluffy.

Frost the cupcakes with a 1M piping tip and sprinkle with chopped pecans

Decorate with candy carrots if desired – I found these at Target, but you can find some here on Amazon (affiliate link) or make your own with fondant!

These are great for a brunch, potluck, the holidays or any day! These are my youngest son’s favorite and I make them gluten-free as well using Bob’s Red Mill One to One Baking Flour. They taste just as good as the original and no one would even guess they’re gluten free!

These make about 28 cupcakes – and there are never any left over! If by some miracle there are leftover cupcakes, store them in the refrigerator for up to 4 days.