Recipe: Carrot Cupcakes with Vanilla Cream Cheese Frosting
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Easter
Serves: 18 cupcakes
  • Cupcakes:
  • 2 large eggs
  • ½ cup canola or vegetable oil
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • ¼ cup sour cream (or greek yogurt)
  • 1 tbsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp ground nutmeg
  • ½ tsp cloves
  • Pinch of salt (to taste)
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 medium carrots, coarsely grated (about 1 ½ cups)
  • ½ cup raisins (optional)

  • Frosting:
  • 4 oz cream cheese, softened (about ½ cup)
  • ¼ cup unsalted butter, softened
  • 1 tbsp vanilla extract
  • 1 ½ cups confectioner’s sugar (more or less as desired)
  • Crushed pecans (optional)
  • Whoppers Mini Robin’s Eggs (optional)
  1. To make the cupcakes, first preheat oven to 350F. Line two muffin trays with cupcake liners.
  2. In a large mixing bowl (I used my electric mixer), whisk together the first 11 ingredients until combined.
  3. Add flour, baking powder, baking soda, and stir until just combined (don’t over mix).
  4. Next fold in the carrots and raisins.
  5. Fill each cupcake liner ⅔ full. I got 18 cupcakes, but you may get more or less depending on how full you fill each liner. Be careful not to fill them any higher than ¾ full or they will overflow when baked in the oven.
  6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cupcakes cool, make the frosting. With your electric mixer, beat together the cream cheese, butter and vanilla on high until light and fluffy.
  8. Slowly add in the powdered sugar until you get your desired frosting consistency. 1 ½ cups was perfect for me, but feel free to adjust to your own tastes.
  9. Frost the cooled cupcakes then add about a teaspoon of crushed pecans to the top of each to form a nest. Then add three Mini Robin’s Eggs for the final touch.
Recipe by Adventures In Making at