Easter Treats: Carrot Cake Cupcakes



Carrot Cake cupcake recipe easter springtime dessert ideas lemon cream cheese frosting

When I think of springtime treats, lemon desserts and carrot cake are the first things that come to mind. So why not combine the two to give you the best of both worlds?  Since I prefer the individuality of cupcakes, especially when I am making treats for different groups of people, I used this delicious-looking and rave-reviewed recipe for carrot cake and adjusted the time down for cupcakes.  To top them off, I used the lemon cream cheese frosting recipe from my archives, adapting it so that is presentable and sufficiently stiff (cold cream cheese is the key!). The results were scrumptious!  The cake is incredibly moist and delicious and the lemon zest really ties it all together.  Just don’t make yourself sick licking the frosting off the beater!

Carrot Cake Cupcakes (makes 24):

Carrot Cake cupcake recipe easter springtime dessert ideas lemon cream cheese frosting

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 3/4 teaspoon salt
  • 3 cups grated carrots
  • 1 cup coarsely chopped walnuts
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup raisins
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 eggs
  1. Preheat the oven to 325 degrees F. Line muffin pans with your favorite springtime liners.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, allspice and salt.

    Carrot Cake cupcake recipe easter springtime dessert ideas lemon cream cheese frosting

  3. In another bowl, stir together the carrots (use a food processor for fast shredding!), chopped nuts, coconut and raisins.

    Carrot Cake cupcake recipe easter springtime dessert ideas lemon cream cheese frosting

  4. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear.

    Carrot Cake cupcake recipe easter springtime dessert ideas lemon cream cheese frosting

  5. Gently mix in the chunky ingredients. Use ice cream scoop to portion into cupcake liners, filling until about 2/3 full (any more full and they will spill over!).
  6. Bake for 20-24 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean. Allow to cool in pan for 5 minutes, then gently run a knife around the sides of the cupcakes to transfer them to cooling racks.

Lemon Cream Cheese Frosting (makes enough for 24 cupcakes):

Carrot Cake cupcake recipe easter springtime dessert ideas lemon cream cheese frosting

  • 16 ounces cream cheese, cold
  • 10 TB unsalted butter, room temperature
  • 4.5 c powdered sugar, sifted
  • zest of 2 lemons, grated
  • 2 tablespoons fresh lemon juice
  1. Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, lemon juice and zest until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat.
  2. To finish, use a piping bag to frost cupcakes. If you want a garnish, a toasted walnut half would be cute.

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  • Samantha posted: 18 Apr at 6:41 am

    Thanks for this recipe! I love carrot cake, so this is the next best thing!

  • admin posted: 19 Apr at 6:18 pm

    sure thing! it is pretty darn yummy! enjoy!

  • Corky posted: 26 Apr at 8:01 pm

    Thank you for making these, I forgot to tell you how delicious they were. I cried tears of joy with every scrumptious bite. Definitely my favorite cupcake ever!