Carrot Cupcakes with Cream Cheese Icing

These moist Carrot Cupcakes with Cream Cheese Icing are delicious, rich, and moist.

Truly the best carrot cake I’ve ever had.

Carrot Cupcakes with Cream Cheese Icing

Course Dessert
Servings 6
Author Jennifer Grooms



  • ¼ cup sugar
  • 1 Tablespoon brown sugar
  • 1 pinch of salt
  • 1 egg
  • ¼ cup vegetable oil
  • 1/8 teaspoon vanilla
  • 1/3 cup flour
  • ¼ teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • ½ cup grated carrots

Cream cheese frosting:

  • ½ cup + powdered sugar
  • ½ package of cream cheese room temp
  • 1 ½ teaspoon of vanilla


  1. Whisk eggs, vanilla, sugar and oil together until combined. Gradually add flour, baking powder and cinnamon. Fold in carrots.
  2. Pour mixture into 6 cupcake liners. Bake at 350 degrees for 15-18 mins.


  1. Beat cream cheese until smooth.
  2. Add powdered sugar and vanilla and blend until smooth. For thicker texture, add more powdered sugar a little at a time.

  3. Pipe onto cupcakes. Garnish with shredded carrot and/ or a sprinkle of cinnamon.