Carrot Cake Cupcakes

Moist carrot cake cupcakes made from scratch with fresh grated carrots, warm spices, and optional add-ins like walnuts and raisins. This easy cupcake recipe is perfect for Easter, birthdays, or anytime baking. Includes simple tips for success and variations to suit any preference. Ideal for beginner and experienced bakers looking for a quick, flavorful dessert.

Moist, flavorful, and perfectly spiced, these carrot cake cupcakes are a delicious twist on the classic dessert—made even better with optional nuts and raisins for added texture.

Ingredients

• 1 1/3 cups all-purpose flour (measured correctly)
• 1 cup granulated sugar
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves (optional)
• 1/2 tsp fine sea salt
• 2/3 cup vegetable oil or extra light olive oil
• 3 large eggs, room temperature
• 1/2 cup applesauce
• 1 1/2 cups finely grated and peeled carrots (about 2 medium carrots)
• 1 cup finely chopped pecans or walnuts (optional)
• 1/2 cup golden or regular raisins (optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line 18 muffin cups with paper liners. Set out the ingredients for cream cheese frosting to bring to room temperature if you’re frosting later.
2. Mix the Dry Ingredients:
   In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves (if using), and salt.
3. Add Wet Ingredients:
   Add oil, eggs, and applesauce to the dry mixture. Whisk until well combined and smooth.
4. Fold in Add-ins:
   Using a spatula, gently fold in grated carrots, chopped nuts, and raisins, just until evenly incorporated.
5. Fill and Bake:
   Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
   Let cupcakes cool in the pans for 3–5 minutes, then transfer to a wire rack to cool completely before frosting.

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Tips

• Measuring Flour: Spoon the flour into your measuring cup and level it off for accuracy—don’t scoop directly from the bag.
• Carrots: Use the fine side of a box grater for best texture and moisture.
• Even Baking: Rotate the pans halfway through baking if your oven has hot spots.
• Storage: Store cupcakes in an airtight container in the fridge for up to 5 days.

Variations and Substitutions

• No Applesauce? Swap in an equal amount of crushed pineapple (well-drained) or plain Greek yogurt.
• Nut-Free: Simply leave out the nuts for a smoother texture.
• Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend.
• Add Coconut: Stir in 1/4 cup shredded sweetened coconut for a tropical twist.

FAQs

Can I make these ahead of time?
Yes! You can bake the cupcakes a day in advance. Store them covered at room temperature, then frost before serving.

Can I freeze them?
Absolutely. Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw overnight in the fridge before frosting.

Do I need to peel the carrots?
Yes, peeling helps avoid a bitter taste and improves texture.

Serving Suggestions

• With Cream Cheese Frosting: A classic pairing that never fails.
• As Mini Cupcakes: Cut the baking time to 12–14 minutes.
• Decorate with Nuts or Carrot Shavings: Adds a nice visual touch and extra crunch.

Why You’ll Love This Recipe

• Soft and Moist: Applesauce and oil create a tender crumb.
• Perfectly Spiced: Warm spices make every bite flavorful.
• Customizable: Add-ins like nuts, raisins, and coconut make it your own.
• Easy to Make: Simple steps and pantry staples get you from bowl to oven fast.