Description

These moist and warmly spiced Carrot Cake Cupcakes are soft, tender, and filled with freshly grated carrots, crunchy pecans, and sweet raisins. Finished with a rich cream cheese frosting, they make a classic homemade dessert perfect for any occasion.

Ingredients

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon fine sea salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon vanilla extract (for batter)

2 large eggs

1 1/2 cups grated carrots

1/4 cup chopped pecans

1/4 cup raisins

4 ounces cream cheese

2 tablespoons unsalted butter

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract (for frosting)

Pinch of salt

Extra chopped pecans for garnish (optional)

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
Whisk together the flour, baking soda, sea salt, cinnamon, ginger, cardamom, and nutmeg in a medium bowl.
In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, vanilla extract, and eggs until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Stir in the grated carrots, chopped pecans, and raisins until evenly distributed.
Divide the batter evenly among the prepared cupcake liners.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely.
Beat the cream cheese, butter, vanilla extract, salt, and powdered sugar together until light and fluffy.
Frost the cooled cupcakes and garnish with extra chopped pecans if desired.

Notes

Use freshly grated carrots for the best moisture and texture.

Substitute walnuts for pecans if preferred.

Add well-drained crushed pineapple or shredded coconut for extra flavor and texture.

Orange zest pairs well with the warm spices.

For a nut-free version, omit the pecans.

Store frosted cupcakes in the refrigerator for up to 5 days.

Unfrosted cupcakes can be frozen for up to 3 months.

Bring refrigerated cupcakes to room temperature for 20 to 30 minutes before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 336 kcal
Sugar: 28 g
Sodium: 190 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 43 mg