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Carrot Cupcakes with Cream Cheese Frosting

These carrot cupcakes are spiced with cinnamon and nutmeg and make for an incredibly moist and flavorful little cake. You can ice them with the cream cheese frosting for an extra bit of silky goodness, or omit it to make a simple carrot cake muffin.

Course Dessert
Keyword carrot cupcakes
Servings 30 cupcakes
Calories 297 kcal


Carrot Cupcakes

  • 2 1/3 cup flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3/4 cup vegetable oil
  • 1 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 1 cup full-fat canned coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated orange or satsuma zest
  • 2 1/2 cup grated carrots
  • 1/2 cup peeled diced, crushed, and drained orange or satsuma
  • 1/4 cup flax seeds

Cream Cheese Frosting

  • 10 tablespoons butter softened
  • 16 ounces cream cheese
  • 2 1/2 cups powdered sugar
  • 4 teaspoons vanilla extract


Cream Cheese Frosting

  1. Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Set aside.

Carrot Cupcakes

  1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with oven safe cupcake liners and set aside.
  2. Mix together the flour, baking soda, cinnamon, salt, and nutmeg in a medium-sized bowl. Set it aside. Then mix together the oil and sugars in a large bowl until well blended.

  3. Add the eggs, one at a time, beating well after each addition. Then add the coconut milk, vanilla extract, and orange zest and mix until blended. Add the dry ingredients to the wet ingredients and mix until they are just combined. Stir in the shredded carrots, crushed orange, and flax seeds.

  4. Fill each cupcake liner about 3/4 full with batter. Place the muffin pan in the oven and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out relatively clean.

  5. Remove the cupcakes from the oven and allow them to cool for 10 minutes, then remove them from the pan and allow them to cool for another 30 minutes.

  6. Once the cupcakes have cooled completely, ice them with the cream cheese frosting. Serve immediately and refrigerate any leftovers. Makes about 30 cupcakes.
Nutrition Facts
Carrot Cupcakes with Cream Cheese Frosting
Amount Per Serving
Calories 297 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Cholesterol 48mg16%
Sodium 217mg9%
Potassium 113mg3%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 2140IU43%
Vitamin C 1.2mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.