Bread and Breakfast · Cakes and Cookies · Desserts

Carrot Cupcakes



So how did I get the idea to make these carrot cupcakes? Well, I had a big bag of baby carrots and they were not too sweet so kids were not too fond of them. And that’s when I decided to use them for carrot halwa (indian dessert – recipe coming soon!) and cupcakes!!

Let me tell you, this recipe after couple trials is perfect to be used for a healthy breakfast muffin (without frosting) for kiddos or as a dessert with the cream cheese frosting!

My daughter, Khushi, who loves to bake, is my official taster and she thinks this recipe is very “hearty and filling” and she loves it

You should also try my zucchini chocolate chip muffins recipe – you will absolutely love them! Check out the link below –


Makes: 20-22 cupcakes                                                              Time: 45 minutes

Ingredients for cupcakes:

  • 1.5 cups whole wheat flour
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar
  • 1 tsp. cinnamon powder
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¼ tsp. ground nutmeg
  • 1.5 cups grated carrots (I used food processor)
  • ½ cup oil (I used canola oil)
  • ¼ cup milk
  • 1 tsp. vanilla extract
  • 2 eggs

Ingredients for Cream cheese frosting

  • 4 oz. cream cheese, softened
  • 2 Tbsp. unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract



  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Add cupcake liners to the muffin tin. You can grease the tin as well.
  3. In a mixing bowl, combine flour, cinnamon powder, baking soda, baking powder, nutmeg powder and salt.
  4. In a separate bowl, add oil, brown sugar, cane sugar and mix well using a hand blender.
  5. Add eggs, milk, vanilla extract and mix on low speed until it mixes well.
  6. Next, add the flour mixture slowly, stirring until it combines well together. Add grated carrots and stir gently.
  7. Fill each muffin tin about 1/2 way up with the batter. Bake for 18-20 minutes, while checking in between.
  8. Cool the cupcakes on a baking rack and frost with cream cheese frosting. I like mine without any frosting and they are equally delicious!


**For cream cheese frosting, mix cream cheese and butter using a hand mixer. Add powdered sugar and mix carefully on a low speed. Add vanilla extract and beat until it blends together.


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