Perfect Carrot Cupcakes with Cream Cheese frosting

 Carrot cupcake with cream cheese

What do we expect from a cupcake? That it has a good texture and is a little soft and moist. it tastes great and is different at the same time. we can prepare it quickly and it has an easy method to make. I must say this very savory and delicious carrot cupcake has all these features together.


100 gram butter
1 cup brown sugar
1 large egg
1 cup flour
0.25 tsp cinnamon
0.25 tsp nutmeg
0.12 tsp salt
1 tsp baking powder
0.5 tsp baking soda
1 cup grated carrot


 Nutmeg, salt, baking soda in a white dish

Measure the spices and ingredients and set the oven to 350 Fahrenheit.

ارد و مواد خشک مخلوط شده در ظرف بلوری برای کیک هویج

Mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon and nutmeg. now sift.

مخلوط کره ذوب شده و شکر قهوه ای

Melt the butter on a low or indirect heat. Add brown sugar and mix.

تخم مرغ و شکر قهوه ای در کاسه بلوری برای کاپ کیک هویج

add the egg and stir with hand mixer to be mixed and smooth completely.

وانیل مایع در قاشق چایخوری

add vanilla to the mixture of sugar and egg.

 The cupcake batter in a crystal dish

add the dry ingredients and mix until smooth.

 The grated carrot

Grate the carrots with a large holes.

 Adding the grated carrot to the batter

Add the grated carrot to the batter and stir completely.

Cupcake mold filled with carrot cupcake batter

Put the cupcake capsules in the mold and fill about 2/3 of the volume of the capsule with a spoon of the cake batter and put the mold in the preheated oven.


Place the mold in the oven and cook for about 25-30 minutes. Then take it out of the oven and let it cool a bit.

Carrot cupcake

After cooling, you can serve the cupcakes in the same way or garnish them with cream cheese.

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Cook Detail

Servings 9
Calories per serving 205 Cals
Prepare Time 15 min
Cook Time 30 min
Total Time 45 min


Cooking Method
Dish Type

Tips and tricks

  • If you want to make cream cheese, mix 3.5 ounces of cream cheese and 3.5 ounces of softened butter and 1 cup of powdered sugar then add vanilla extract and stir until it is smooth to frost. Leave it in the fridge for an hour or two and then garnish your cupcake.
  • Baking soda has a great effect on the taste and texture of this cake, so I recommend you do not remove it.

Background & History

I first experienced this recipe with apple cake. Very thick cake batter that was combined with a juicy fruit and had a very tasty result. Then I baked a combination of pumpkin close to the same cake and I fell in love with its taste. Now this carrot cupcake is one of the most delicious cakes I have ever baked.

Nutrition Facts (per serving)

Calories 205 Cals
Calcium, Ca 50.18 mg
Carbohydrate 27.97 g
Cholesterol 44.56 mg
Fat 9.73 g
Fiber 0.78 g
Folate 9.08 ug
Iron, Fe 0.47 mg
Magnesium, Mg 7.18 mg
Niacin 0.31 mg
Protein 2.35 g
Sodium, Na 123.78 mg
Sugars 16.28 g
Thiamin 0.03 mg
Vitamin A 2349.78 iu
Vitamin B6 0.05 mg
Vitamin C 0.72 mg