Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake just makes sense in the spring. It’s cozy but fresh, lightly spiced but not too heavy, and it's made with actual carrots—which feels very on-brand for a season that’s all about growth and starting new. Around Easter, it’s the perfect bridge between winter comfort food and brighter, seasonal flavors.

On the East Coast, where spring can still feel a little chilly and unpredictable, carrot cake brings that hint of warmth without being overly rich. Plus, it’s a nostalgic favorite that feels both homemade and a little elevated—especially when you turn it into cupcakes topped with cream cheese frosting and toasted pecans. Whether you're hosting brunch, heading to a family get-together, or just baking something sweet for yourself, carrot cake is that classic that always fits in.

Ingredients for the cupcakes:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

• 1 ½ cups grated carrots

• 1 cup granulated sugar

• ½ cup brown sugar

• 2 large eggs

• ½ cup vegetable oil

• 1 tsp vanilla extract

• ½ cup chopped walnuts or pecans (optional, but so good)

Frosting:

• 8 oz cream cheese, softened

• 4 tbsp unsalted butter

• 2 cups powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

Directions:

1. Preheat oven to 350°F. Line a muffin tin with paper liners.

2. Mix dry ingredients in a bowl.

3. In a separate bowl, whisk sugars, eggs, oil, and vanilla.

4. Combine wet and dry ingredients, then fold in carrots and nuts.

5. Fill cupcake liners ¾ full. Bake 18-20 min. Cool completely.

6. Beat cream cheese and butter, then add sugar, vanilla, and salt to make frosting.

7. Frost cooled cupcakes and top with extra nuts or festive sprinkles!

Thinking About a Fresh Start This Spring?

Whether you're dreaming about cupcakes or new countertops, I want to help. If you’re in Southern Massachusetts or Rhode Island, we should talk!