Name: Loaded Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 2 large eggs; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 2 cups shredded carrots; 1/2 cup walnuts, chopped; 1/4 cup shredded coconut (optional); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe

These loaded carrot cake cupcakes are the perfect combination of moist, flavorful cake and a rich, creamy frosting. Topped with walnuts and shredded coconut, they make an irresistible treat for any occasion, whether it's a festive celebration or a cozy afternoon snack. The carrot flavor pairs beautifully with the spiced warmth from cinnamon and nutmeg, and the cream cheese frosting adds just the right amount of tangy sweetness.

Loaded Carrot Cake Cupcakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

2 large eggs

¾ cup granulated sugar

¾ cup packed brown sugar

½ cup vegetable oil

2 teaspoons vanilla extract

2 cups shredded carrots

½ cup walnuts, chopped

¼ cup shredded coconut (optional)

Cream Cheese Frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.

Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Stir in the shredded carrots, walnuts, and shredded coconut (if you're using it).

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool completely before frosting.

To Make the Cream Cheese Frosting:

Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.

Gradually add the powdered sugar, beating until the mixture is smooth and well-combined.

Stir in the vanilla extract.

Frost the cooled cupcakes with the cream cheese frosting and top with additional chopped walnuts and shredded coconut if desired.

Servings and Timing

Servings: 12 cupcakes

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Variations

Gluten-Free Version: Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free.

Vegan Option: Replace the eggs with a flaxseed egg substitute and use a plant-based cream cheese and butter for the frosting.

Spicy Twist: Add a pinch of ground cloves or ginger for an extra kick of flavor.

Storage/Reheating

Storage: These cupcakes store well at room temperature for up to 3 days if kept in an airtight container. If you want them to last longer, they can be refrigerated for up to a week.

Reheating: To enjoy them warm, simply place a cupcake in the microwave for about 10-15 seconds. You can also warm them in the oven at 300°F for 5-7 minutes.

FAQs

How can I make sure my carrot cake cupcakes are moist?

I make sure to use freshly grated carrots for the best moisture. The oil also helps keep the cupcakes moist, and not overmixing the batter ensures they don’t turn out dry.

Can I use store-bought cream cheese frosting instead?

Absolutely! If you’re short on time, store-bought cream cheese frosting can be a quick fix. But homemade frosting is so easy and makes a big difference in flavor!

Can I freeze these cupcakes?

Yes, I can freeze the cupcakes (without frosting) for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before frosting and serving.

How do I make my frosting smooth?

I make sure to beat the cream cheese and butter well until smooth before adding the powdered sugar. This helps ensure there are no lumps in the frosting.

Can I make these cupcakes without walnuts or coconut?

Definitely! If I prefer a simpler version, I can leave out the walnuts and coconut. They’ll still taste fantastic, but they’ll have a slightly different texture.

Conclusion

These loaded carrot cake cupcakes are an absolute treat. The combination of moist, spiced cake, creamy frosting, and crunchy walnuts (plus a little coconut for extra flavor) makes for a perfect dessert. They’re easy to make, perfect for any occasion, and sure to impress. Whether you're baking for a celebration or simply indulging in a sweet treat, these cupcakes are always a hit!

Recipe:

Loaded Carrot Cake Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35 minutes
Yield: 12 cupcakes
Diet: Vegetarian

Print Recipe

Description

Loaded carrot cake cupcakes with a moist, flavorful cake and rich cream cheese frosting. Topped with walnuts and shredded coconut for added texture.

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Stir in the shredded carrots, walnuts, and shredded coconut (if you're using it).
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool completely before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, beating until the mixture is smooth and well-combined.
Stir in the vanilla extract.
Frost the cooled cupcakes with the cream cheese frosting and top with additional chopped walnuts and shredded coconut if desired.