Homemade Carrot Cake Cupcakes

These are the most moist and delicious Homemade Carrot Cake Cupcakes ever. Each cupcake contains shredded carrots, crushed pineapples, and coconut flakes. These homemade cupcakes with cream cheese frosting would be a wonderful dessert recipe for Easter, a spring gathering, or just because. So much goodness in one treat!

This is the best carrot cupcake recipe I have ever tried and I won’t try another! Moist carrot cake cupcakes are the best and this recipe doesn’t disappoint.  With freshly grated carrots, a touch of fruity sweetness, crunchy pecans, and the perfect balance of spices, they’re a treat you’ll come back to again and again.

I found a new cookbook with the perfect carrot cake recipe and was excited to make it in the form of cupcakes. They turned out simply delicious just like my mini carrot cake loaves or these delicious baked carrot cake donuts. Since I’m a fan of scones, I made carrot cake scones with a maple cream cheese frosting.

If you skip the frosting, can you call these cupcakes breakfast? I say absolutely yes, and there’s nothing wrong with enjoying them in the morning, especially with all that wholesome goodness inside. But honestly, frosting them just takes them to another level, and you can still enjoy them for breakfast. No judgment here!

Homemade Carrot Cupcakes

This carrot cake cupcake recipe is EASY. In fact, the hardest part is shredding the carrots and even that is easy, just a little bit of time. For these mini cakes, be sure to drain the crushed pineapple. I like to do this first thing as well as chopping the pecans, while I am gathering the ingredients. This just saves time.

If you’re wondering how to grate carrots, you can use a food processor to shred the vegetable or a box grater, as I did. Both methods are easy and quick.

The homemade cream cheese frosting is simple to make and will frost about 24 cupcakes. If you prefer to use store-bought icing, no judgment from me. I have done so before, too.

This recipe is from the cookbook, Daisy Bakes Cakes (Amazon affiliate link). You can read my review of Daisy Bakes Cakes and see what other delicious confections are in the book.

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases. For more information, see my disclosure policy.

Timesaving Tips and Variations

I mentioned a couple of timesaving tips above but here are a few more along with other ways to enjoy the spiced carrot cupcakes with cream cheese frosting.

• Use freshly grated carrots instead of pre-shredded ones to ensure they stay moist and tender. Pre-shredded are thicker and may not bake well.
• Have all of your ingredients set out before starting the recipe.
• If you’re not a fan of coconut, you can leave it out.
• Want to add even more texture? Toss in some raisins.
• Substitute the pecans for chopped walnuts.
• Replace the oil used with coconut oil.
• You can also substitute part of the oil with unsweetened applesauce.
• Flavor your cream cheese frosting with a bit of lemon zest or lemon juice.
• Bake them a day ahead and frost when ready to serve. They will still have their incredible flavor and moistness.

These tips and variations should help you save time while giving you plenty of room to get creative with cupcakes.

Carrot Cake Cupcake Decorating Ideas

The frosted carrot pineapple and coconut cupcakes can be decorated in several different ways. Here are a few that you may like:

• I topped mine with white chocolate candy carrots and some with Easter sprinkles.
• You can dress them up with toasted pecans and lightly toasted shredded coconut.
• Pipe the cream cheese frosting into elegant swirls or spread it on with a spatula for a more rustic look.
• Drizzle some caramel sauce over them or keep it simple with a swirl of cream cheese frosting.
• Add edible flowers like pansies or violets on top of the frosting for a springtime vibe – perfect for Easter or a Mother’s Day dessert.

These ideas will make your spring cupcakes not only taste amazing but look stunning as well.

Delicious Dessert Recipes

Here are more delicious dessert recipes to satisfy your sweet tooth if you’re not a fan of carrots in your cupcakes. I do love Spice Cupcakes, but these are all worth making and sharing!

• Cinnamon Pecan Snickerdoodles
• Apple Streusel Muffins
• Zucchini Nut Bread
• Oatmeal Spice Cake Mix Cookies with Blueberries
• Cinnamon Sweet Potato Pumpkin Muffins

If you’re craving something sweet, these desserts will satisfy every taste. There’s always a perfect dessert for any mood or occasion.

Recommend Tools to Make Cupcakes

These are the tools needed for this recipe and you most likely have them. Sometimes I do buy prechopped pecans so I wouldn’t need the knife or cutting board. Also, occasionally I omit the paper liners when making this recipe.

• Wilton muffin pan
• box grater
• knife
• cutting board
• mesh strainer
• mixing bowls
• measuring cups and spoons
• OXO whisk
• rubber spatula
• paper cupcake liners
• muffin scoop (or large cookie scoop)
• small bowls to melt the candy wafers
• disposable piping bags (or a large ziplock bag)

The list may look long but I can almost bet you have the items listed in your kitchen! As you can see there is no need for a hand mixer, a simple whisk is all that is needed to mix the batter.

What Ingredients do you Need for Carrot Cake Cupcakes?

To make this recipe, you will the basic ingredients plus a few others that all can be found in your local grocery stores or online. Note that not all of the ingredients are shown here, just a few that I think you may want to see what I use. Check the recipe card for more detailed ingredients and amounts.

• pecans
• crushed pineapple
• sweetened coconut flakes
• Wilton orange candy melting wafers
• Wilton green candy melting wafers

How to Make Homemade Carrot Cake Cupcakes

Line the muffin pan with paper liners. Drain the pineapple and chop your nuts. Grate the carrots in one bowl and mix together the dry ingredients in another.

In a large bowl, whisk the eggs, oil, and sugar together.  

Stir in carrots, pineapples, coconut, and pecans.  Gradually add the flour mixture to the wet ingredients, combining after each addition.

Fill your prepared muffin pan with batter. Bake and then let cool completely before icing and decorating.

While the sweet bites are cooling, make the candy carrots. To make the decorations, you will melt the candy wafers in the microwave, add the contents to piping bags, and create the squiggles for the toppers.

Make the frosting and then pipe it on cooled cakes and decorate with the white chocolate carrots and sprinkles.

The recipe is simple to follow and the cupcakes turn out moist and full of flavor.  It’s like the fun, quirky cousin of carrot cake, with bursts of sweetness and a surprise crunch from pecans in every bite.

Save and print out this recipe because it’s time to bake! You won’t regret trying this simple, delicious treat that everyone will love.

Printable recipe card

Enjoy!