Carrot Cake Cupcakes

Photo by José Picayo
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  • Makes 12 cupcakes
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 449 calories
    • Fat 27 g
    • Sat Fat 8 g
    • Cholesterol 48 mg
    • Sodium 253 mg
    • Protein 5 g
    • Carbohydrate 50 g
    • Sugar 35 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 44 mg


  1. Check For the cupcakes:
  2. Check 1 cup pecans
  3. Check 1 1/2 cups all-purpose flour, spooned and leveled
  4. Check 1 teaspoon ground cinnamon
  5. Check 1/2 teaspoon table salt or fine sea salt
  6. Check 1/2 teaspoon baking powder
  7. Check 1/4 teaspoon baking soda
  8. Check 1/4 teaspoon ground nutmeg
  9. Check 1 cup packed dark brown sugar
  10. Check 1/2 cup canola oil
  11. Check 1 large egg
  12. Check 3/4 pound carrots, coarsely grated (about 2 cups)
  13. Check For the frosting:
  14. Check 8 ounces bar cream cheese, at room temperature
  15. Check 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  16. Check 1/2 teaspoon pure vanilla extract
  17. Check pinch table salt or fine sea salt
  18. Check 1 1/2 cups confectioners’ sugar


  1. To make the cupcakes: Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
  2. Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened (do not overmix).
  3. Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.
  4. To make the frosting: Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, and top with the remaining ½ cup of pecans.