Why call these the ultimate carrot cake cupcakes? These cupcakes have shredded carrots in them and cooked pureed carrots that’s why they are the Ultimate Carrot Cake Cupcakes! Real carrot flavor in these. They are moist, soft, and lovely with the cream cheese frosting. I just made the chocolate carrots because I’m extra..lol. One of the OG cupcakes I used to sell when I had my sweets business.

Why you will love this recipe-

These carrot cupcakes are chocked full of carrots nothing else, no raisins, pineapple, or walnuts, just carrots.
These cupcakes pair perfectly with plain cream cheese frosting.
These carrot cupcakes stay moist for days and are perfect for Spring and Summer desserts.

Ingredients you will need-

1 1/3 cup of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon of salt
1/2 cup vegetable oil
1/3 cup cooked pureed carrots
1/2 cup of brown sugar
2 eggs
1 teaspoon of vanilla
1 1/2 grated carrots

Cream Cheese Frosting-

2 sticks unsalted butter, softened
2 8oz. blocks of cream cheese, softened
7-8 cups powdered sugar

How to make-

Step 1. Pre-heat oven to 350 degrees and grease 12 cupcake liners with cooking spray.

Step 2. First, you will need to grate 3-4 carrots to get 1 1/3 cups. Set aside.

Step 3. Next whisk the dry ingredients together, the flour, sugar, baking powder, baking soda, salt, and cinnamon.

Step 4. Then add in the oil, eggs, pureed carrots, and mix well, gently fold in the carrots.

Step 5. After that fill the liners 2/3 full and bake for 18-22 minutes. Let cool completely before frosting

For the cream cheese frosting-

Step 1. Mix the softened butter with the cream cheese in a mixer until smooth.

Step 2. Next add in the powdered sugar one cup at a time. Mix until smooth.

Step 3. Put into piping bag and swirl onto cooled cupcakes. (I used a large star tip for these cupcakes).

Tips-

I used to use apple sauce in my carrot cake recipe until I got the idea to replace it with carrot puree to ramp up the flavor of the carrot cake. So, if you don’t feel up to cooking and pureeing carrots feel free to use applesauce or you can also buy carrot puree at the store. (Only place I know of is the baby food section, lol!)
For the cream cheese frosting you could add a splash of vanilla extract, but I like the flavor of the cream cheese to shine with these cupcakes.
Make sure to take out of the refrigerator an hour or so before eating them. I always like the taste of cake or cupcakes when they are at room temperature.

Storage-

Store these cupcakes covered in the refrigerator for up to 5 days.
Cupcakes can be stored in an airtight container or Ziploc bag in the freezer for a couple of months (without frosting).