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Yield: 12 cupcakes


  • 1 cup flour
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups grated carrots (heaping)
  • 2/3 cup oil
  • 2 eggs beaten

For the cream cheese frosting:

  • 4 ounces cream cheese
  • 4 tablespoons butter
  • 2+ cups powdered sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees.  Combine the flour, sugar, cinnamon, baking soda, baking powder and salt in a large bowl.  In a separate bowl, combine the grated carrots and the oil.  Slowly add the flour mixture, stirring until just mixed.  Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better).
  2. Grease a muffin tin or use paper liners.  Scoop the batter into a muffin tin, filling each muffin tin about 2/3 of the way up the side.  Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary.  I find that the baking time varies greatly with the oven so just check for the right golden brown color and springy tops.
  3. For the frosting, blend the cream cheese, butter and vanilla until smooth.  Slowly beat in the powdered sugar until smooth.  Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcake.

Cook’s Notes: I had to double my frosting because I was a bit generous with piping my frosting and also needed a few extra to use for the carrot decoration. But if you only wish to spread or pipe a little bit of the icing on top, then the recipe for the frosting would be enough to ice 12 cupcakes.  Carrot decoration is optional.

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