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Calling All Carrot Cake Lovers: Moist and Delicious Cupcakes Await!

Does the thought of warm spices, fluffy cake, and creamy frosting make your mouth water? Then you’ve come to the right place! Today, we’re diving into the delightful world of carrot cake cupcakes. These cupcakes are the perfect way to satisfy your sweet tooth and celebrate any occasion. They’re packed with flavor, incredibly moist, and topped with a dreamy cream cheese frosting that will have you reaching for seconds (or thirds!). In this recipe, we’ll share all the secrets to achieving perfectly moist cupcakes with a tender crumb. We’ll also guide you through a simple cream cheese frosting that complements the carrot cake flavors beautifully. So ditch the store-bought treats and bake up a batch of homemade magic!

Moist Carrot Cake Cupcakes:

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 tsp Baking Soda
1 tsp salt
2 tsp cinnamon
3 cups grated raw carrots
1 cup chopped walnuts

Whipped Cream Cheese Frosting:

1 cup butter
16 oz cream cheese
6-7 cups powdered sugar
2 tsp vanila
2 TBSP half and half, cream, or milk

Preheat the oven to 350. Line a cupcake pan with cupcake liners. Beat the eggs and add sugar at a low speed until smooth. Add oil and continue to beat on low.

In a separate bowl, mix together the dry ingredients. Gradually add into the batter and beat until combined. Add the shredded carrots and walnuts. Pour the batter into the lined muffin pan at about 2/3 full.

Bake for 18-22 minutes or until they are baked though.

For the frosting, beat the butter and cream cheese together, until smooth, about 2-3 minutes. Slowly add in the powdered sugar and half and half. Beat on high for at least 2 minutes. Add to a pastry bag and set aside until ready to frost cupcakes.