Carrot Cake Cupcakes Recipe | Yummly
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Carrot Cake Cupcakes

Renee: "Made for Christmas dessert tomorrow but definitel…" Read More
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Carrot Cake Cupcakes

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  • 1 cup chopped walnuts (100 g)
  • 1 lb. carrots (about 3 1/2 cups, grated)
  • 3 large eggs
  • 1/2 cup buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes)
  • 1 tsp. vanilla extract
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 Tbsp. orange zest
  • 3 cups all purpose flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. ground cardamom
  • 1 tsp. ground cinnamon
  • 1 cup unsalted butter (softened)
  • 16 oz. PHILADELPHIA Cream Cheese
  • 2 cups powdered sugar (sifted)
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    NutritionView More

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    Calories430Calories from Fat240
    Total Fat27g42%
    Saturated Fat10g50%
    Trans Fat0g
    Calories from Fat240
    Total Carbohydrate43g14%
    Dietary Fiber2g8%
    Vitamin A70%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Renee 2 years ago
    Made for Christmas dessert tomorrow but definitely tasted 1 and they’re delicious!! Easy to follow recipe and tastes so good
    Reviewer Profile Image
    Molly 2 years ago
    This recipe is amazing. As some comments have noted it does make a large amount of frosting. I only use ¼ unsalted butter, 4 ounces of cream cheese, still 2 cups of powdered sugar sifted, but I add 1 teaspoon of vanilla extract and ¼ teaspoon of kosher salt. This recipe is definitely worth a try.
    Reviewer Profile Image
    Hannah 3 years ago
    this makes a really tasty and fluffy cupcake, I used a different recipe for the icing (8 ounces of icing sugar, 2 ounces of softened butter and 2 ounces of cream cheese) and I roasted the walnuts with a sprinkling of soft dark brown sugar and honey which adds a great taste. Definitely making again!
    Reviewer Profile Image
    raees k. 3 years ago
    this was so so good. really a treat. Only thing is that the recipe made too much icing.
    Reviewer Profile Image
    Alondra Clouse 3 years ago
    This was so yummy. Instead of the candamom i used nutmeg and came out great. This recipe was so moist and then a little crispy on the top. just the way i like it! I did use a different recipe for the frosting aswell.
    Reviewer Profile Image
    Penny 3 years ago
    Very nice! Soooo good
    Reviewer Profile Image
    Polly C. 4 years ago
    delicious! not too sweet and the percect texture! i used ginger instead of cardamom and it went out great!
    Reviewer Profile Image
    Sophie Holiday 4 years ago
    This cake out very moist and very tasty! I was afraid the cardamom would be overpowering, but it was just the right amount! I added more powdered sugar to my frosting. Made 28 cupcakes for me!
    Reviewer Profile Image
    Nicole 4 years ago
    This is such a brilliant recipe will be my new go to! However I go a huge yield (not complaining at all!)
    Reviewer Profile Image
    gwen h. 5 years ago
    Very good, easy recipe. Put together in no time. Loved the orange zest taste,something different. Nest time I think I will make cake instead of cupcakes.😋😋😋 Yummy
    Reviewer Profile Image
    Marcia Meyers 6 years ago
    I made mini cupcakes and they came out delicious. I substituted apple pie spice for the listed spices.