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+ servings

Carrot Cupcakes

Servings: 12 cupcakes
Author: Shinee
My ultimate carrot cupcakes are moist, rich and mildly spiced, topped with sweet and tangy cream cheese frosting. Nothing more, nothing less. Just perfect!
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For cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 large eggs at room temperature
  • ½ cup Greek yogurt at room temperature
  • ½ cup vegetable oil
  • ½ cup sugar
  • ½ cup brown sugar light or dark
  • 1 ½ cup grated carrots
  • ½ cup chopped pecans

For cream cheese frosting:

  • 8 oz 250gr cream cheese, at room temperature
  • ¼ cup 55gr unsalted butter, at room temperature
  • 2 cups of powdered sugar
  • 1 tablespoon heavy whipping cream, or milk
  • 2 teaspoons pure vanilla extract


  • Line the muffin cups with cupcake liners. Preheat the oven to 350°F (175°C).
  • In a small bowl, combined together flour, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside.
  • In a mixing bowl with a paddle attachment, mix together eggs, Greek yogurt, oil, sugar and brown sugar until well combined. Add flour mixture and mix just until combined. Don’t over mix at this point. Fold in grated carrots and pecans. Fill the cupcake cups ¾ of the way. Bake for 18-20 minutes, or until inserted toothpick comes out clean. Cool for 5 minutes in the baking pan, then transfer onto wire rack to cool completely.
  • To make the frosting, beat butter and cream cheese on medium high speed until fluffy for 1 minute. Add powdered sugar, heavy cream and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
  • Frost the cupcakes once they’re completely cooled.