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    Home » Recipes

    Carrot Cake Cupcakes With Cinnamon Cream Cheese Frosting

    Published: Apr 3, 2014 · Modified: Mar 14, 2020 by Candi Elm

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    Plate of Carrot Cake Cupcakes

    These decadent Carrot Cake cupcakes with a creamy Cinnamon Cream Cheese frosting are perfect for spring or any occasion.

    Cupcakes are a delicious dessert served up for any event.

    Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting Hero Shot

    Carrot Cake Cupcakes Recipe with Cinnamon Cream Cheese Frosting

    Carrot Cake Cupcakes with bottle of milk

    These treasures would be a great addition to brunch. You could leave off the cinnamon cream cheese frosting and use them as muffins.

    You can make them into mini cupcakes and serve them at a tea party. For an easy decoration on top just add some shredded carrots or maybe put an orange M & M on top.

    Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting and orange wrappers (1)

    If you loved this recipe and made it can you give it a 5-star review? That will help it be seen more. You can also pin it to Pinterest or share it on Facebook.

    Carrot cake cupcake adayincandiland.com
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    5 from 6 votes

    Carrot Cake Cupcake Recipe

    Moist Carrot Cake Cupcakes filled with spices, carrots, and topped with a Cinnamon Cream Cheese Frosting. 
    Course Dessert
    Cuisine American
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 15 -18 cupcakes
    Calories 539kcal
    Author Candi

    Ingredients

    Cupcakes

    • 2 Cups Sifted AP Flour
    • 2 Cups Granulated Sugar
    • 2 teaspoon Baking Soda
    • 1 teaspoon salt
    • 2 teaspoon cinnamon
    • 4 large eggs
    • 1 Cup coconut oil
    • 2 Cups grated carrots
    • 1/2 Cup walnuts or pecans

    Frosting

    • 8 oz cream cheese
    • 1 stick of butter softened
    • 3 Cups of sifted confectioners sugar
    • 1 Tablespoon Vanilla extract
    • 1/4 teaspoon cinnamon

    Instructions

    • Beat the eggs until foamy and add oil slowly as you continue beating. Add dry sifted ingredients and beat until smooth. Add carrots and nuts. Both can be chopped in a food processor.
    • Fill cupcake liners 1/2 full and bake at 350 degrees for 30 minutes. Check every five minutes after 20 minutes.
    • After cooled beat cream cheese and butter, add 1 cup of sugar at a time, until blended. Add vanilla and cinnamon and frost when cupcakes are cooled.

    Notes

    These are really cute with a few carrot shreds on top of the frosting.

    Nutrition

    Serving: 1cupcake | Calories: 539kcal | Carbohydrates: 67g | Protein: 5g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 429mg | Potassium: 133mg | Fiber: 1g | Sugar: 52g | Vitamin A: 3316IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
    Save this Recipe! Pin it for Later.Mention @candilandblogs or tag #candilandblogs!
    Plate of carrot cake cupcakes
    Carrot Cake Cupcakes

    Other ideas for Carrot Cake Cupcakes

    • Add chopped walnuts into the batter, or sprinkle on top of cupcakes
    • Substitute Vegetable oil for coconut oil
    • Eliminate cinnamon from frosting
    • Eat them as muffins without frosting

    Pin this post for later and let me know how you liked them and if you added any different ingredients. Come join in on the conversation on Facebook and Instagram.

    Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting and orange wrappers

    For more delicious cupcakes try these recipes:

    • Key Lime Cupcakes
    • Easter Cupcake Recipes
    • Strawberry Mousse Cupcakes
    • Gluten Free Chocolate Cupcakes
    • 25 Gourmet Cupcake Recipes

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    Recipes Carrot cake cupcakes, Cupcakes, delicious dessert recipes, Easter, Spring, Tea Party

    About Candi Elm

    Candi Elm is a wife and mom who shares how you can simply create a sweet life with weekly encouragement, recipes, household budgeting, and organizing tips. She currently lives in Southern California while blogging, baking, and living life to the fullest.

    Reader Interactions

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      Recipe Rating




    1. Kebba Buckley Button says

      April 04, 2014 at 3:28 am

      Candi, I"m visiting from the UBC. This recipe looks terrific! I love that you're using coconut oil! Now what is AP flour? Thanks!

      Reply
      • Candi says

        April 18, 2014 at 12:00 am

        Its all purpose flour. Thanks for stopping by.
        My recent post Oreo Cookie Pops

        Reply
    2. Carrie Ann Tripp says

      April 04, 2014 at 2:11 am

      You had me at "Carrot Cake", and then when you added in "Cupcakes" I'm like, "Pass me a cupcake! Me! Right here!"
      My recent post Skydiving Down Deep

      Reply
      • Candi says

        April 17, 2014 at 11:59 pm

        Im right with you. They are healthy right?

        My recent post Oreo Cookie Pops

        Reply
    3. Helena says

      April 04, 2014 at 3:17 am

      Yum! These look really good. I'm thinking a baking session might be in order this weekend. 🙂
      My recent post Make Your Message Stand Out

      Reply
      • Candi says

        April 17, 2014 at 11:59 pm

        Yum, I agree. The perfect dessert.
        My recent post Oreo Cookie Pops

        Reply
    4. Marlys (ThisandThat) says

      April 07, 2014 at 3:17 am

      I love carrot cake so this would be perfect way to make it… coming over from Super Saturday Afternoon Tea.

      Reply
    5. Candi says

      April 18, 2014 at 12:00 am

      Thanks for visiting.
      My recent post Oreo Cookie Pops

      Reply
    6. L. D. B. Taylor says

      April 18, 2014 at 3:22 am

      Oh carrot cake is my absolute favorite. I do wish we lived closer to one another 😀
      My recent post Mystery & Mayhem

      Reply
    7. Amy says

      May 18, 2017 at 11:16 am

      Oh carrot cake is my favorite! And they look beautiful. Wish I could have one right now! Thanks for sharing!!

      Reply
    8. Sandi says

      June 24, 2019 at 10:11 am

      5 stars
      These cupcakes look absolutely irresistible! Perfect for summer with the fresh carrots I see at the farmer’s markets.

      Reply
    9. Shari Lynne says

      June 25, 2019 at 1:17 pm

      5 stars
      OMG Carrot Cake is my absolute fave! I’ve never had Cinnamon Frosting before but it sounds delicious…definitely going to try it!

      Reply
    10. Fiorenza says

      June 26, 2019 at 12:49 pm

      5 stars
      Love, love, love them! So good and easy and healthy indeed
      thank you!

      Reply
    11. Christina says

      June 27, 2019 at 8:11 pm

      5 stars
      I love all things carrot cake! These are incredible!

      Reply
    12. Molly Kumar says

      June 29, 2019 at 1:21 am

      5 stars
      What a delicious combination of carrot cake cupcake with cream cheese frosting! Pinning to try soon.

      Reply

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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