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The best Carrot Cupcake Recipe

These carrot cupcakes are moist, flavorful, and topped with your favorite cream cheese frosting. A perfect treat for any occasion!
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 3/4 cup raisins
  • 1 1/2 cup boiling water
  • 3/4 cup crushed pineapple, drained very well
  • 3 cups grated carrots
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 cup white sugar + 2 tablespoons
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 3/4 cup pecans, chopped or whole for a garnish

Method
 

  1. Pour boiling water over raisins; mix carrots with brown sugar. Let sit for 30-60 minutes. Drain raisins before adding to batter, but do not drain carrots.
  2. Preheat oven to 350 degrees. Line 24 muffin cups.
  3. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves together.
  4. Beat eggs until fluffy. Add white sugar, oil, and vanilla. Add pineapple. Slowly add flour mixture.
  5. Fold in pecans, raisins, and carrot mixture. Mix gently.
  6. Scoop batter into muffin tins, about 2/3 full.
  7. Bake for 18-24 minutes until golden brown and springy.
  8. Frost with cream cheese frosting. Garnish with cinnamon and a pecan.

Notes

For extra moist cupcakes, add a tablespoon of applesauce to the batter.