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Carrot Cake Cupcakes

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  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 60
  • Yield: 24 1x



For the cupcakes

  • 2 cups cake flour
  • 2 tsp. baking powder
  • 1 ½ tsp. baking soda
  • 1 ½ tsp. salt
  • 2 tsp. cinnamon
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup apple sauce*
  • 4 eggs
  • 2 cups grated carrots
  • 1 8 oz. can of crushed pineapple (drained)
  • 1 cup chopped walnuts

For the frosting

  • 8 oz. cream cheese
  • 4 tbsp (1/2 stick) butter
  • 1 tsp vanilla extract
  • 34 cups powdered sugar


  1. Preheat the oven to 350°F (175°C) and line standard muffin tins with paper liners.
  2. In a bowl sift together flour, baking powder, baking soda, cinnamon and salt. Set aside. In the bowl of a stand mixer with paddle attachment, mix sugar and apple sauce until well combined. Beat in the eggs one at a time. Add carrots and pineapple and mix well. Add flour mixture and nuts and beat until combined.
  3. Divide batter between paper liners and bake for 15-18 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
  4. In the bowl of a stand mixer with paddle attachment, beat cream cheese and butter on high until light and fluffy. Add vanilla and mix until incorporated. Add powdered sugar in 1/2 cup increments until icing reaches desired sweetness and consistency. Garnish with nuts (optional)


  • Enjoy baking!