Carrot Cake Cupcakes

Carrot cake has always been one of my favorite cakes.

Cake cake recipe

I am not however a fan of boxed carrot cake mix. Don’t get me wrong, I am a big fan of cake mixes they can make life a lot simpler but I like to be able to see the carrot in my cake! Otherwise, it is spice cake!

I like cream cheese frosting on my carrot cake but if you aren’t a fan here is my recipe for homemade buttercream frosting, delish!

I made this recipe as a cake for a friend’s daughter’s birthday, you can find the step-by-step directions here.

This recipe is a little time consuming but worth every minute! You start by grating the carrots. I know sounds like a lot of work but it is worth it! Use a food processor to grate the carrots it will make it go a lot quicker!

I love making this recipe in cupcake form, portion control! They also freeze well and you can pop them out of the freezer as you need them.

Carrot Cake Cupcakes

Carrot Cake Cupcakes


  • 3 cups oil
  • 3 cups sugar
  • 8 eggs
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 teaspoons nutmeg
  • 6 cups grated carrots
  • 4 cups flour


  1. Preheat oven to 350 degrees.
  2. In a mixing bowl beat together oil, sugar, eggs and vanilla.
  3. Add grated carrots.
  4. In a separate bowl mix baking soda, cinnamon, nutmeg, salt and flour.
  5. Add the dry ingredients to the mixing bowl and stir until blended.
  6. Pout into prepared pan or cupcake tin.
  7. For cupcakes bake 15-20 minutes for 8 inch cake bake 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Let cool in pan for 10 minutes then turn into a wire wrack and cool completely.
  9. Frost the cooled cake or cupcakes.

About Liz

I’m a dairy cattle showing, wine loving, cake baking, wife and mommy navigating the world of friend’s bridal and baby showers while living & loving life on the farm.


  1. These look absolutely delish!!

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