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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cake / Carrot Cupcakes

Carrot Cupcakes

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By: Leigh Anne WilkesPosted: 2/01/21Updated: 9/24/21

This post may contain affiliate links. Please see disclosure policy here.

carrot cupcakes with cream cheese frosting

These carrot cupcakes are moist and tender and topped with amazing white chocolate cream cheese frosting.

Some of our other favorite cupcakes include these Nutella Cupcakes, Banana Cupcakes and Snickerdoodle Cupcakes.

carrot cupcakes with cream cheese frosting

I have managed to raise two sons that love food, are you surprised?  Not only do they love food but they appreciate good food.  I guess you could call them food snobs.

So when my son Clark started raving about these amazing carrot cupcakes with white chocolate cream cheese frosting I knew they must be good.

carrot cupcakes on  cooling rack


Now I need to tell you, I usually don’t care for carrot cake but thanks to this recipe I now love carrot cupcakes!  Although I have to admit I probably would have eaten anything if it had been covered in the amazing white chocolate cream cheese frosting!

carrot cupcakes with frosting

How to Make Carrot Cupcakes

  • These cupcakess use shredded carrots. I always grate or shred my own carrot versus buy preshredded carrot from the store.
  • I use my cheese grater to shred the carrots.
  • After combining the ingredients scoop the batter into a lined muffin tin. Fill cupcakes 2/3 full.
scooping carrot cupcake batter into muffin tin
  • Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean and the cupcakes bounce back to touch.
  • While cupcakes are baking mix up cream cheese frosting.
piping frosting on carrot cucakes

White Chocolate Cream Cheese Frosting

This frosting is to die for and you may just eat the cupcake so you can have the frosting. The combination of white chocolate with cream cheese is amazing.

Melt your white chocolate slowly either in a double boiler on the stove top or in the microwave. White chocolate burns easily so do it low and slow.

Cool the white chocolate before adding it into the cream cheese, sugar and vanilla mixture. If the frosting is too soft to pipe, refrigerate it to allow it to set up.

Pipe or spread on the frosting.

Sprinkle with chopped pecans.

sprinkling nuts on cupcakes

The cupcakes are nice and moist thanks to the addition of crushed pineapple and the cream cheese frosting is amazing!

Of course if you are looking for something a little more healthy, leave the frosting off and call it a muffin. They are delicious without it too.

overhead shot of carrot cupcakes

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5 from 1 vote
carrot muffins with cream cheese frosting

Carrot Cupcakes

Recipe From: Leigh Anne Wilkes
These carrot cupcakes are moist and tender and topped with amazing white chocolate cream cheese frosting.
serves: 24 cupcakes
Prep:10 minutes
Cook:4 hours 25 minutes
Total:35 minutes
Rate Recipe

Ingredients

Frosting:

  • 2 oz white chocolate
  • 8 oz cream cheese softened
  • ½ cup butter softened
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar
  • 2 Tbsp heavy cream

Cupcakes:

  • 2 eggs lightly beaten
  • 1 1/8 cups white sugar
  • 1/3 cup brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrot raw
  • ½ cups crushed pineapple
  • 1 ½ cups flour
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1/4 tsp ground ginger

Instructions

  • Preheat oven to 350 degrees

Frosting:

  • Over LOW heat, in a saucepan melt white chocolate. Watch closely as it burns easily. Can also melt it in the microwave.
  • Stir until smooth and let cool until at room temperature
  • Mix the cream cheese and butter together and then add mix in cooled white chocolate and vanilla
  • Gradually beat in powdered sugar and mix until fluffy.
  • If frosting is too soft, refrigerate for a while

Cupcakes:

  • Beat eggs, white sugar and brown sugar until smooth
  • Mix in oil and vanilla
  • Fold in carrots and pineapple
  • In a separate bowl, mix flour, baking soda, salt, and spices
  • Mix the dry ingredients into the carrot mixture until just moistened. Do not overmix
  • Bake 20-25 minutes of until the tops spring back
  • Let cool and frost

Tips & Notes:

Recipe from Your Cup of Cake

Nutrition Facts:

Calories: 271kcal (14%) Carbohydrates: 37g (12%) Protein: 2g (4%) Fat: 13g (20%) Saturated Fat: 9g (56%) Trans Fat: 1g Cholesterol: 36mg (12%) Sodium: 186mg (8%) Potassium: 82mg (2%) Fiber: 1g (4%) Sugar: 30g (33%) Vitamin A: 2069IU (41%) Vitamin C: 1mg (1%) Calcium: 28mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
carrot muffins with cream cheese frosting
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Originally shared November 1, 2010

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  1. Susan M. says

    Posted on 11/7 at 5:45 am

    I made these for a luncheon this past weekend and they were fabulous — people enjoyed them so much they were still talking about the cupcakes later in the day. Thanks again for sharing your wonderful recipes.

    Reply
  2. Beth says

    Posted on 11/2 at 7:39 pm

    I am glad that you found a use for the muffin liners…I knew you would.

    White Chocolate with the cream cheese? Why didn’t I think of that? I can’t wait to try them. I have a recipe for morning glory muffins that just might need the addition of this frosting 🙂

    Reply
  3. Leigh Anne@YourHomebased Mom says

    Posted on 11/1 at 10:30 pm

    Definitely just grease your muffin pan

    Reply
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