Easter has come and gone, but that doesn’t mean we have to stop enjoying carrots. While browsing through the local farmers market I was overwhelmed with all of the fresh fruits and vegetables that everyone was selling. I love to support the local farming community and they often have the best fruit and vegetables around. This past visit, I picked up a couple of bunches of carrots. While carrots are not in season right now (yes, carrots have an on and off season, who knew) I did get a great bunch and I knew exactly what I was going to prepare with them. I was going to create the perfect charming carrot cake cupcakes. 

Carrot Cake | Cupcakes| Dessert| Easter | Recipe

This past weekend we spent away at our family hytta, and I wanted something I could get the kids to help me fix and we would all enjoy. What I love most about my carrot cake cupcakes is the amazing and moist flavor. The carrots, combined with a few of my special ingredients (which I share in the recipe below) create a spark in your mouth that will keep you wanting to come back for more.

Grab the kids a chair and let’s make some Carrot Cake Cupcakes.

Carrot Cake Cupcakes



  1. Preheat oven to 350 degrees.
  2. Line cupcake tin with paper liners
  3. Beat sugar, oil, and eggs in a large bowl on medium until well blended.
  4. Add flour, cinnamon, baking soda, vanilla extract, nutmeg, and salt on low speed for 1 minute.
  5. Add carrots and pecans then stir to mix well.
  6. Scoop batter into the lined cupcake tins 2/3 s full.
  7. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  8. Cool in cupcake pan for 10 minutes then remove to a wire rack until completely cooled.
  9. Frosting Directions:
  10. Cream the cream cheese, butter and powdered sugar until it looks light and creamy.
  11. If it doesn't cream add the heavy whipping cream.
  12. Test to see if the frosting can form and hold a stiff peak.
  13. If not add more powdered sugar 1/2 C at a time.
  14. Test to make sure that the frosting can make and hold a stiff peak.
  15. Scoop the frosting into a large pastry bag with a frosting tip.
  16. Twist open end of the pastry bag to push frosting to the tip.
  17. Frost cupcakes and top with chopped pecans
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What is your favorite way to enjoy carrots?

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