Carrot Cake Cupcakes with Cream Cheese Frosting

I really love chocolate cake but I will also eat just about any dessert you put in front of me. I don’t discriminate. They are all good to me!  So, I’ve been wanting to expand my “dessert and sweet treats” recipe box and have been searching for a tasty carrot cake recipe. There are so many out there and they are all basically the same but I think I found the best one from All Recipes – and it adds a new, special ingredient: crushed pineapple. It totally works in this recipe and is delicious!

I use the same cream cheese frosting I did for my banana bread. Nothing new, just the same basic four ingredients for cream cheese frosting! I made these for a night out at a friend’s house for dinner and was surprised to find out that carrot cake was my friend’s husband’s favorite! He loved them! Made me so happy!

I hope you give this one a try! Enjoy!


Carrot Cake Cupcakes with Cream Cheese Frosting


(This makes a large quantity of carrot cake; I split the ingredients below in HALF)

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained (canned or fresh)
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts
  • candy corn (optional for decoration)

Cream Cheese Frosting

  • 1/2 stick butter, softened
  • 8 oz. cream cheese, softened
  • 1 – 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract


  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 350 degrees F (175 degrees C). Prep cupcake pan with cupcake holders or grease and flour two 10-inch cake pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the crushed pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the cupcake cups or pans.
  4. Bake for 25 to 30 minutes for cupcakes (or 45 to 50 minutes for cake) in the preheated oven, until cake tests are done with a toothpick. Cool for 10 minutes before removing from pan.
When completely cooled, frost with cream cheese frosting:
Frosting Directions

1. Using a stand mixer: Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled bread or cake.


2 thoughts on “Carrot Cake Cupcakes with Cream Cheese Frosting

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