Nana’s Carrot Carrot Cupcakes Recipe
If you have a soft spot for warm, comforting treats packed with a burst of flavor and texture, then Nana’s Carrot Carrot Cupcakes Recipe is about to become your new favorite indulgence. These cupcakes bring together the perfect balance of moist grated carrots, fragrant spices, and a luscious cream cheese frosting that will have you coming back for just one more bite. Whether you’re baking for a cozy afternoon with friends or a special celebration, this recipe stands out with its rustic charm and delightfully rich taste.

Ingredients You’ll Need
These ingredients are beautifully simple but play a crucial role in creating the cupcakes’ moist texture, warm spice profile, and creamy finish. Each one contributes to making Nana’s Carrot Carrot Cupcakes Recipe unforgettable.
- 1 ½ cups all-purpose flour: The base for a tender cupcake crumb that holds everything together perfectly.
- 1 tsp baking soda: Helps your cupcakes rise nicely with a light, airy texture.
- 1 tsp ground cinnamon: Adds that classic warm spice note that complements the carrots beautifully.
- ½ tsp ground nutmeg: A subtle layer of earthy flavor to deepen the spice mix.
- ÂĽ tsp salt: Balances the sweetness and enhances all the flavors.
- 2 large eggs: Adds structure and richness to the batter.
- 1 cup granulated sugar: Sweetens the cupcakes without overpowering the spices.
- ½ cup vegetable oil: Keeps the cupcakes moist and tender.
- 2 tsp vanilla extract: Infuses a delicate sweetness and aromatic depth.
- 1 ½ cups grated carrots (about 2-3 medium carrots): The star ingredient that delivers natural sweetness and vibrant color.
- ½ cup chopped walnuts or pecans (optional): Adds a delightful crunch and nutty flavor.
- 8 oz cream cheese, softened: Essential for the rich and tangy frosting that perfectly tops each cupcake.
- ½ cup unsalted butter, softened: Gives the frosting its smooth, creamy texture.
- 4 cups powdered sugar: Sweetens the frosting while keeping it light and fluffy.
- 1 tsp vanilla extract: Enhances every bite of the frosting with warmth and sweetness.
- Pinch of salt: Balances the richness of the cream cheese frosting.
How to Make Nana’s Carrot Carrot Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This simple prep will make sure your cupcakes bake evenly and come out effortlessly once they’re done.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Combining the spices and leavening agents upfront ensures your cupcakes will have that beautiful rise and evenly distributed flavor.
Step 3: Beat the Wet Ingredients
In a large bowl, beat the eggs and sugar until smooth and slightly fluffy. Then add the vegetable oil and vanilla extract, mixing well to combine all the wet elements seamlessly. This step builds the base that will make your cupcakes rich and tender.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet, stirring gently until just combined. The key here is not to overmix so the cupcakes stay light but still come together perfectly.
Step 5: Add the Carrots and Nuts
Fold in the grated carrots and, if you’re using them, the chopped walnuts or pecans. This is where the cupcakes get their signature texture, flavor, and that lovely nutty crunch if the nuts are included.
Step 6: Fill the Cupcake Liners and Bake
Divide the batter evenly among the liners, filling each about two-thirds full to give them room to rise without spilling over. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Frost
Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. While they cool, whip up the frosting by beating the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until fluffy and light. Once the cupcakes have cooled, frost them generously with the cream cheese frosting.
How to Serve Nana’s Carrot Carrot Cupcakes Recipe

Garnishes
Sprinkle additional chopped nuts or a light dusting of cinnamon on top of the frosting for an inviting look and a hint of extra crunch. For an elegant touch, consider some finely shredded carrot ribbons or even a delicate drizzle of honey.
Side Dishes
These cupcakes pair wonderfully with a fresh, tangy side like a wedge of lemon or berry salad to offset their sweetness. A steaming cup of chai tea or coffee is also a cozy companion that enhances their warm spices.
Creative Ways to Present
Try serving these cupcakes on a rustic wooden board lined with parchment paper for a charming, homemade vibe. For celebrations, top each with a small edible flower or a swirl of colorful frosting to make each cupcake feel like a mini masterpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh and delicious. They should remain moist and tasty for up to 3 days.
Freezing
If you want to enjoy Nana’s Carrot Carrot Cupcakes Recipe later, freeze the unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They freeze beautifully for up to 2 months. Simply thaw before frosting and serving.
Reheating
To enjoy your cupcakes warm, gently warm them in the microwave for 10-15 seconds. Avoid reheating the frosting directly as it may soften too much; instead, serve chilled or allow to come to room temperature.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Substituting with whole wheat flour will add a nuttier taste and additional fiber, but keep in mind it may make the cupcakes a bit denser. You can also use a 50/50 mix to keep them light yet wholesome.
Are the nuts necessary in Nana’s Carrot Carrot Cupcakes Recipe?
Nuts are optional and can be left out if you prefer or need a nut-free dessert. They add a nice crunch, but the cupcakes remain delicious and moist without them.
How do I get the frosting nice and creamy?
Make sure your cream cheese and butter are softened to room temperature before mixing. Beat them together until smooth before adding powdered sugar gradually. This will create a light, fluffy frosting with no lumps.
Can I make these cupcakes vegan?
With some tweaks, yes! Swap eggs for flax eggs or another egg substitute, use a plant-based oil, and replace the cream cheese and butter with vegan versions. The texture and taste will be slightly different but still delightful.
What’s the best way to grate carrots for this recipe?
Use a medium or fine grater for the carrots so they blend seamlessly into the batter without large chunks. Freshly grated carrots offer the best texture and moisture in the cupcakes.
Final Thoughts
There’s something truly comforting and special about Nana’s Carrot Carrot Cupcakes Recipe that feels like a warm hug in dessert form. With its moist, spiced crumb and dreamy cream cheese frosting, it’s a recipe you’ll reach for time and again. Give it a try and see why these cupcakes have a way of turning any day into a little celebration of flavor and love.
Print
Nana’s Carrot Carrot Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Nana’s Carrot Cupcakes are moist, flavorful treats packed with grated carrots, warm spices, and optional crunchy nuts, all topped with a smooth, creamy cream cheese frosting. Perfect for any occasion, these cupcakes combine a tender crumb with a luscious frosting for a delicious homemade dessert.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ÂĽ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 ½ cups grated carrots (about 2–3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to ensure cupcakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Beat Wet Ingredients: In a large bowl, beat the eggs and granulated sugar until smooth and slightly creamy. Add in the vegetable oil and vanilla extract, mixing well to combine all wet ingredients thoroughly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring continuously until just combined to avoid overmixing.
- Add Carrots and Nuts: Fold in the grated carrots along with chopped walnuts or pecans if using, ensuring even distribution throughout the batter.
- Fill Muffin Cups: Divide the batter evenly between the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool Cupcakes: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: While the cupcakes cool, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light and fluffy.
- Frost and Garnish: Once the cupcakes are completely cooled, spread the cream cheese frosting generously over each cupcake. Optionally, garnish with additional chopped nuts for added texture and presentation.
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth, lump-free frosting.
- You can substitute walnuts with pecans or omit nuts entirely if preferred.
- Grate carrots finely to ensure even moisture distribution in the cupcakes.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
- Bring cupcakes to room temperature before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American