Tender, fluffy carrot cupcakes with earthy spices and frosted with cinnamon buttercream. The extra pop of ginger takes these cupcakes to the next level, and the buttercream doesn’t need to be chilled, making these perfect for bringing to your spring celebrations!

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These cupcakes were made last July, right after my 20 week anatomy appointment for little Brooklyn, when she was the size of a carrot. Aside from her refusing to be in a good position to measure her, it went very well. It felt like I could finally breathe a little easier, after having multiple losses for a year.

Now, just in time for Easter, I’m sharing the recipe (because carrot cake is classic Easter!). And it just so happens that B is finally past the worst of colic. She’s happy and adorable and more interactive. I’m not utterly terrified of naps/bedtime anymore.

Yet again, I feel like I can breathe a little easier.

Why this recipe works

I think the biggest key was using freshly grated carrots. In the past, I’ve used pre-shredded carrots and just chopped them up to be smaller. It saved time but also dried out the cake. So this time, I spent the extra 5 minutes to peel then grate whole carrots. The flavor, color, and texture were all greatly improved as a result. Freshly grated carrots are far more moist than the pre-shredded kind, transforming the texture of your cupcakes.

In addition to the carrots, I love how spicy and gingery these cupcakes are. Not overly so, but just enough to make the carrots taste delicious, not like a health food. Plus, I’ve worked to tweak the ratio of ingredients so that the cupcakes aren’t dry or dense and also don’t fall apart. It’s one of my favorite textures I’ve made in a long time.

Finally, I opted to use cinnamon spice buttercream instead of the classic cream cheese. I don’t actually love cream cheese frosting, and I’ve gotten sick from it when it wasn’t refrigerated properly. So not only are these safe to leave out or travel with, but the flavor is divine! Perfectly spiced yet still spring-y.

Key ingredients

Flour. Be sure to spoon then level this, so you don’t pack it in, and always sift!

Baking powder and baking powder. Be sure both are fresh. The combination creates the perfect rise and fluffiness for this cake.

Salt. Sea salt is best!

Spices. I used cinnamon, ginger, nutmeg, and allspice. The combination was absolutely perfect.

Eggs. Be sure they are fresh and room temperature.

Brown sugar. I used mostly brown sugar to give moisture and a slightly caramelized flavor.

Sugar. A bit of regular sugar helps the cake rise well.

Vanilla. Be sure it’s pure extract for the best flavor.

Oil. I prefer avocado or grape seed oil, as they are light, tasteless, and “healthy”. However, vegetable or canola will work, too.

Carrots. Use fresh, whole carrots. Peel them first to remove the dirty exterior then finely grate them right before using.

Applesauce. This cake is basically a health food. Not really, but the applesauce helps keep it moist without weighing it down or making it dense.

How to make carrot cake

1. Shred the carrots. Be sure to do this by hand—do not use pre-shredded carrots or use a chopper, as shredding is best.

2. Sift then whisk dry ingredients. Don’t skip the sifting, as it is necessary to prevent clumps and prevent an overly mixed batter.

3. Beat eggs until pale and fluffy. This takes a few minutes, so don’t skimp on the beating!

4. Add sugar and vanilla. Beat until well-mixed.

5. Stream in oil. Do this with the mixer on to help emulsify the oil.

6. Fold in flour. Don’t worry about getting it all incorporated, as the next step will take care of that.

7. Fold in carrots. Again, do this gently so it’s not over mixed.

8. Bake. Rotate pans if you don’t have a convection oven.

9. Make frosting. You can also do this ahead of time and keep it refrigerated, giving it a good stir or re-whipping it before use.

10. Frost cupcakes. This is up to your heart’s desire! I used a 1M tip and piped rosettes because they are always pretty but also the easiest to make!

Enjoy!

Tips and FAQ’s for this recipe

The color will deepen as it bakes

This freaked me out the first time. The batter is light brown but the baked cupcakes are a deeper golden. Just use the toothpick test to make sure you have moist crumbs and no raw batter. Check a little early so you ensure some moist crumbs. Otherwise, the cupcakes end up being over baked, as they do continue cooking for a bit once you remove them from the oven.

Grate fresh carrots

This is v important. Grating fresh carrots ensures plenty of moisture so your cupcakes have that perfect texture. If you use dried out carrots, it will likely cause your cupcakes to fall apart somewhat, especially as you cut and serve it.

Use any frosting you like

I’ve also paired these with cream cheese frosting, which is of course classic. I also love this cake with vanilla bean and cinnamon vanilla bean. Brown sugar spice buttercream would also be a great option, although I haven’t actually tried that one. Whatever you prefer is what’s best!

Can I make this into a cake?

Yes! This would work in two 8” or 9” pans, three 6” pans, or one 9x13” pan. For any circular cake, you’re always welcome to cut the layers in half or divide the batter into more pans to make room for more filling—it’s a total personal choice. Baking time will increase, from 20-25 minutes for 6” pans (unless using more than three pans—that will bake faster) to 40-45 minutes for a 9x13 pan. Be sure the cake isn’t any higher than the middle rack of your oven or the top could get a little dark in a larger pan. Tenting with foil toward the end should help with this.

Spoon then level your flour

Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.

My tools

Here are my must-have tools I use for making this cake. Affiliate links provided.

Stand mixer or handheld mixer

Mesh sieve (because sifting is KEY for a fluffy cake)

All-rubber spatula (this makes scraping the bowl easier as the batter and frosting doesn’t get all over a wooden handle!)

Cupcake pans (I’ve used many over the years and these are the most consistently successful)

Cooling rack

Grater and vegetable peeler (for the carrots)

1M piping tips

Reusable silicone piping bags (These are super easy to clean—just turn inside out, wear like a mitten, and wash! I stand mine like a cone hat on my tea kettle to dry)

You might also like:

Grandma’s Carrot Cake

Malted Milk Chocolate Robin’s Egg Cake

Dirty Chai Latte Cake

My Favorite Carrot Cake

Cinnamon Carrot Muffins

Carrot Ginger Cupcakes

Print recipe

prep time: 20-25 minutes (includes frosting)
bake time: 15-18 minutes
total time: about 45 minutes (plus cooling time)

servings: about 24 cupcakes

Ingredients:

2 ¼ cups (306g) flour, sifted
2 teaspoons (8g) baking powder
1 teaspoon (5g) baking soda
½ teaspoon (3g) sea salt
1 tablespoon (8g) ground cinnamon
1 teaspoon (4g) ground ginger
½ teaspoon (1g) ground nutmeg
½ teaspoon (1g) ground allspice
4 large eggs, room temperature
1 cup (200g) brown sugar
½ cup (100g) granulated sugar
1 tablespoon (13g) pure vanilla extract
1 cup (224g) avocado or grape seed oil (can sub vegetable or canola)
2 packed cups (200g) freshly grated carrots
one batch cinnamon spice buttercream

Instructions:

Preheat oven to 325F/165C. Line two cupcake pans by with cupcake liners.
Peel the carrots then grate using a fine to medium grater. Don’t squeeze any liquid from them.
Using a fine mesh sieve, sift and whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using with a hand mixer), beat the eggs on high until light and fluffy, about 2 minutes. Add the sugars and beat on high until light and fluffy, about 1 minute more. Scrape the bowl. Add the vanilla and beat on high until fully blended, about 30 seconds.
With the mixer on medium, stream in the oil very slowly. It should take a good minute for it to mix in. Continue beating another minute to fully emulsion the oil.
Gently fold in the flour mixture until mostly blended–there should be some dry bits of flour left. Gently fold in the carrots, which will blend in the remaining flour.
Divide evenly between cupcake pans, filling each liner about ⅔ to ¾ full. Bake on middle rack for 15-18 minutes, or until a toothpick inserted in the middle comes out with just a few moist crumbs. Set the pan on a baking rack to cool.
Let cupcakes cool in the pans for 10 minutes before removing to a cooling rack until cooled completely.
When the cakes are fully cooled, make the cinnamon spice buttercream. Other great options are: cream cheese frosting, vanilla bean, cinnamon vanilla bean, or brown sugar spice.
Frost completely cooled cupcakes, using a piping tip or offset spatula.