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carrot cupcakes on cake stand

Meg's Carrot Cupcakes

Yummy carrot cupcakes with walnuts
5 from 2 votes
Prep Time 25 mins
Cook Time 1 d 21 hrs 27 mins
Total Time 1 hr 12 mins
Course Dessert
Cuisine American Traditional
Servings 24 cupcakes


  • large mixing bowl, medium mixing bowl, mixer, knife, small cutting board, spatula, cupcake baking pan, cupcake baking liners, sifter, measuring spoons and cups, food processor wiht grater blade or hand held grater


  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teas vanilla extract
  • 2 cups all purpose flour or cake flour
  • 2 teas baking powder
  • 2 teas baking soda
  • 1/4 teas salt
  • 2 teas cinnamon
  • 3 cups grated carrots
  • 1 cup chopped walnuts

Cream Cheese Frosting

  • 1/2 cup softened butter
  • 8 oz cream cheese
  • 4 cups powdered sugar sifted or break up lumps with fork in seperate bowl
  • 1 teas vanilla extract
  • 1 cup chopped walnuts
  • 1/8 cup minced walnuts reserved for top of iced cupcakes
  • optional 1/2 cup raisins


Cake Batter

  • Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Alternate: grease and flour each cup section.
  • In a large mixing bowl, cream together wet ingredients until smooth and creamy. (Eggs, butter, vegetable oil, vanilla extract)
  • In a meduim size mixing bowl add flour, baking powder, baking soda, white sugar and salt. Tip: No sifter? Stir with a fork in blend well.
  • Slowly add while mixing about 1/3 of dry ingredients at a time until all are incorporated together.
  • Stir in or mix on slow speed grated carrots in cake batter
  • Fold in 1 cup chopped walnuts. Save 1/8 to mince for dusting decoration on top of icing.

Cream Cheese Icing

  • Mix together until smooth and creamy butter, cream cheese amd vanilla extract
  • Slowly add 4 cups of lump free powdered sugar.
  • Mix until smooth. Cool icing if needed before icing or piping icing on cooled cupcakes
  • Swirl on top of cupcake then dust with minced walnuts or cinnamon