Carrot Cake Cupcakes

These carrot cake cupcakes are so simple to whip up! I’ve topped these cupcakes off with a giant dollop of cream cheese frosting and a pecan. Simple, sweet, and gorgeous. These are the best!

carrot cake cupcake on a muffin liner

Alright, friends.

The rabbit is coming.

You know, the dude that hops around popping (or pooping?!) out little colorful eggs full of chocolate.

My kids love this time of year.

Of course, neither one of them actually hunt for eggs any more – they think they’re too grown for that nonsense – but they love getting their Easter baskets from mom and dad, just the same.

carrot cake cupcakes in muffin tin

Anyway, let’s talk about the most perfect Easter dessert – carrot cake. Obvi.

Traditional carrot cake is fine, but we like to live a little! Enter these carrot cake cupcakes with a giiiiiiant stack of frosting on top. 

(Not into cupcakes? Try my carrot cake bars!)

carrot cake cupcake with pecan on top

How to: 

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To make this carrot cake cupcake recipe, you’re going to mix together some good stuff – sugar, brown sugar, eggs, and oil! 

You’ll also stir in some flour, baking soda, cinnamon and salt. Standard stuff. There really isn’t anything tricky or unusual about this recipe.

carrot cake cupcakes batter in glass bowl

Once all of that is beat together, it’s time to stir in the crushed pineapple and grated carrots. You could also add chopped pecans to your batter, if you like.

We’re not big fans of nuts inside cake, so we just popped a pecan on the frosted cupcake. Perfection!

Tips & Tricks:

Use canned pineapple! It’s easier than trying to pulverize fresh pineapple yourself and it tastes just as good once it’s baked into the cake.

Shredding your own carrots will make a cake that’s less chunky/hearty. Using the pre-shredded carrots is fine, but your cake will have more texture.

cake batter in large cookie scoop

Use a large cookie scoop to scoop out a perfectly sized portion of cake batter every time. 

This recipe is baked in a standard sized muffin tin. To make mini cupcakes, adjust the bake time accordingly.

Cream cheese frosting:

The cream cheese frosting is super tasty, too. I just whipped together one of the a little butter with some cream cheese and powdered sugar.

This is a classic, rich, tangy cream cheese frosting that pairs perfectly with the carrot cake.

It will need to be refrigerated after mixing, so plan to store your cupcakes in the fridge. 

cream cheese frosting in cookie scoop

You can certainly use a piping bag to pipe this frosting on your cooled cupcakes, but we just use a cookie scoop and plop it right on top. It’s a fun look and it’s beyond easy! 

Experiment and see what size cookie scoop you like best – small, medium, or large. It’ll just depend on how much frosting you like. 😉 

These make the perfect Easter treat! Hope you’ll give them a try!

carrot cake cupcakes with cream cheese frosting and a pecan on top in white muffin tin

More Easter recipes:

carrot cake with cream cheese frosting and pecan in white muffin tin

5 from 1 vote

Carrot Cake Cupcakes with Cream Cheese Frosting

Prep Time
20 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Keyword: easy cupcake recipes, holiday recipes, party recipes
Calories: 342 kcal

These carrot cake cupcakes with pineapple and pecans are perfect for your Easter dessert!


For the cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 1/2 cups peeled and grated carrots
  • 1 cup crushed pineapple
For the cream cheese frosting
  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 24 pecan halves


  1. Preheat oven to 350 degrees. Line 24 muffin wells with paper liners. 

  2. Add the flour, baking soda, cinnamon, and salt to a small bowl and stir to combine.
  3. Add the oil, granulated sugar, brown sugar, and vanilla to a mixing bowl and beat well to combine. 

  4. Beat in the eggs, one at a time, stirring well after each addition.
  5. Stir in the flour mixture until just combined. 
  6. Add the grated carrots and pineapple to the mixing bowl and stir to incorporate. 
  7. Spoon batter into paper liners 2/3 of the way full. 
  8. Bake for 15 minutes or until tester comes out clean.
  9. Cool 30 minutes.
  10. To prepare the frosting, beat together the cream cheese and butter until light and fluffy. Beat in the powdered sugar, heavy cream, and vanilla until well combined.

  11. Pipe, spread, or scoop the frosting onto the cooled cupcakes and top with a pecan. 

Recipe Notes

Use a large cookie scoop to place the cupcake batter into the muffin wells. It's the perfect amount every time.

Use a medium or small cookie scoop to scoop frosting onto cupcakes, depending on how much frosting you prefer. 

Store cupcakes in the refrigerator. 

Nutrition Facts
Carrot Cake Cupcakes with Cream Cheese Frosting
Amount Per Serving
Calories 342 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 78mg26%
Sodium 245mg11%
Potassium 128mg4%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 31g34%
Protein 3g6%
Vitamin A 2845IU57%
Vitamin C 3mg4%
Calcium 39mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

This post was originally published in March 2018. It was updated in March 2020.