Super Moist Carrot Cake Cupcakes

These super moist carrot cake cupcakes are packed full of freshly grated carrots and finished off with a dreamy cream cheese icing that will leave everyone licking their fingers. The best part? These carrot cake cupcakes come together in 1 bowl!

Carrot Cake Cupcakes

Now I know what you’re thinking. Carrot cake cupcakes? Pff. I already have a recipe for that boring old classic cupcake. But hear me out. These carrot cake cupcakes are SO GOOD, you will be asking for them for every single occasion. These homemade carrot cake cupcakes are super moist, packed full of spiced flavor, and come together in one bowl!

You’ll love ’em.

What do you need to make these moist carrot cake cupcakes

You’ll need a fair amount of ingredients to whip up these super moist carrot cake cupcakes so make sure you write these down so you don’t forget anything at the store.

• All Purpose Flour
• Granulated Sugar
• Baking Soda
• Baking Powder
• Ground Cinnamon
• Ground Ginger
• Salt
• Eggs
• Vegetable Oil
• Shredded Carrots
• Raisins
• Shredded Coconut
• Crushed Pineapple
• Cream Cheese
• Butter
• Vanilla Extract
• Powdered Sugar

What makes this carrot cake THE BEST?

A few things make this carrot cake recipe the best of all time, and we’ll break them down right here so you know exactly what you’re getting yourself into before you make these scrumptious homemade cupcakes.

• The perfect combination of flavor: I’m a strong believer that you can have it ALL. Some carrot cakes lean into cozy cinnamon spice. Other carrot cake recipes are more tropical and fruity. Well this one? She does both. These homemade carrot cake cupcakes have all the tropical flavors of coconut and and pineapple with a a healthy dose of cinnamon and ginger. It’s not overwhelming at all, and adds a wonderful layer of complexity to the flavor of this cake
• Super soft: The high sugar content makes this cake supremely soft and fluffy. Because let’s face it: if you’re going to eat a cake, this isn’t the time to skimp on sugar. It’s worth it to have a little more when it means it creates the most tender crumb ever
• Keeping the carrots, moisture and all: do NOT squeeze the moisture out of your shredded carrots. Lots of recipes call for draining excess moisture from your carrot cake, but that instantly takes away the moistness of this cake. Carrots do have a lot of moisture, but you want those in your cake to keep it the moistest it can be!
• It’s easy as pie… or, erm, cake: Seriously, it’s the easiest cake I know. Mix together the wet ingredients, fold in the dry, and you’re donezo. No creaming butter, no back and forth folding of flour and milk, just mix it all together, divide between your cupcake liners and you’ve got homemade cupcakes in no time.

Tips for the best carrot cake cupcakes

As I’ve already established, these are truly the best carrot cake cupcakes because 1) they’re super easy to make and, 2) mega delicious. However, there are a few things you have to do to ensure that these homemade carrot cake cupcakes taste straight out of a bakery.

1. Make sure you’re using crushed pineapple in 100% pineapple juice: Not chunks, rings, or pineapples in heavy syrup. You want crushed pineapple, and you want to drain it WELL before you add it to the cake batter. I usually separate the lid from the can, then press the lid against the pineapples still inside the can. Flip it over in a sink and allow the juices to drain while you squeeze hard. Just be careful with the sharp edge of the metal lid!
2. You MUST use freshly grated carrots: I know that grating carrots can be a little annoying. I’ve been known to get my finger tips dangerously close to the grater, so trust me–I am also not a fan of grating carrots. But it is an absolute must when it comes to homemade carrot cake cupcake baking.
3. Your eggs need to be at room temperature: This will help your carrot cake bake evenly in the oven and make it—as I’ve said before—the best ever. If you’re looking to make your eggs room temperature right away, place them in a bowl with hot water and let them sit for 5 minutes. Easy peasy!
4. Allow the cupcakes to cool completely before adding the cream cheese frosting: If you frost the cake while it’s still warm, the frosting will run all over the place (which would be a crying shame). I know it’s hard to be patient, but you’ve GOTTA.

I am SO excited for you all to try these carrot cake cupcakes too! I just KNOW you’re going to love this recipe just as much as I do.

Happy baking!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 24 cupcakes
• Category: dessert
• Method: baked
• Cuisine: american

Super Moist Carrot Cake Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Print Recipe Pin Recipe

These super moist carrot cake cupcakes are packed full of freshly grated carrots and finished off with a dreamy cream cheese icing that will leave everyone licking their fingers. The best part? These carrot cake cupcakes come together in 1 bowl!

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 24 cupcakes
• Category: dessert
• Method: baked
• Cuisine: american

Units: USM

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 4 eggs, room temperature
• 3/4 cup vegetable oil
• 2 cups shredded carrots
• 1/2 cup raisins, optional
• 2/3 cup sweetened shredded coconut, optional
• 15 oz crushed pineapple, drained

for the cream cheese icing

• 1/2 cup unsalted butter, room temperature
• 5 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F and line 24 muffin tins with cupcake liners. Use a cooking spray to lightly spray the top of the muffin tin. This will prevent the cupcake tops from sticking to the tin.
2. In a large bowl combine all of the dry ingredients (flour, sugar, baking soda, baking powder, spices, and salt). Use a whisk to stir together.
3. Make a well in the center of the dry ingredients and add the eggs, vegetable oil, carrots, raisins, coconut and crushed pineapple. Whisk everything together until no streaks of flour remain and the batter is well mixed.
4. Using a 1/3 cup measurer, scoop batter into the prepared cupcake liners. Bake for 20 to 23 minutes or until a toothpick inserted into the middle comes out mostly clean. Allow the cupcakes to cool completely before frosting.
5. While the cupcakes cool make the frosting. In a stand mixer fit with the paddle attachment, beat together all of the frosting ingredients on low speed, gradually increasing to high. Scrape down the bowl and beat for 2 minutes or until light and fluffy. Transfer the frosting to a pastry bag fit with desired decorating tip.
6. Once the cupcakes are completely cool, frost them with the cream cheese icing. Store in the fridge for up to 7 days. Enjoy!