The Best Carrot Cake Cupcakes

In partnership with C&H®, I’m thrilled to share one of my favorite spring desserts with you: Carrot Cake Cupcakes!  These delicious cupcakes are made with high quality sugar C&H® sugars, which are sure to delight your loved ones.  


For the cupcakes:

  • 1 ½ cups C&H® Granulated Sugar
  • 1 cup Vegetable oil
  • 4 large Eggs
  • 3 cups Carrots, peeled and freshly grated
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 2 teaspoons Ground cinnamon
  • ½ teaspoon Fresh ginger, grated
  • ¼ teaspoon Nutmeg, freshly grated
  • 1 cup Walnuts, roughly chopped

For the frosting:

  • 2 (8-ounce) packages Cream cheese, softened
  • 1 cup (2 sticks) Unsalted butter, softened
  • 2 teaspoons Pure Vanilla extract
  • 2 (16-ounce) packages, sifted C&H® Powdered Sugar
  • 2 tablespoons Chopped walnuts, as garnish


Preheat oven to 350°F. Line 24 muffin cups with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, beat sugar, oil, and eggs at medium speed for 1 minute.  Add the carrots and all the dry ingredients to the egg and oil mixture and beat until all ingredients are incorporated. Add the walnuts and mix. 

*Bakers tip:

Freshly grated carrots are better for the batter than the previously grated carrots you find available at the store. Freshly grated carrots provide more moisture and body to the batter.





Scoop batter evenly into muffin tins 2/3 full (1/4 cup) and bake for 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.


Prepare the cream cheese frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, butter, and vanilla until smooth. Slowly add powdered sugar and mix until well incorporated.

Allow cupcakes to cool completely before frosting. Garnish with chopped walnuts.





I’m so excited to hear what you think of this recipe! I have been C&H® for many years in everything from my signature sugar cookies and buttercream icing, to cakes, cupcakes and other mini desserts.  Their products have been around since 1906, so for more than a century they’ve dedicated themselves to quality, earning respect and trust of the baking community.  

One of my favorite C&H® tips to share is how to create moist cupcakes and other baked goods.  Did you know using brown sugar increases the moisture in your desserts? But which should you choose?!  C&H® Dark Brown Sugar gives off a deep, rich molasses flavor, moistness and bakes slightly darker in color.  When you’re looking to add a light, caramel flavor to your baked goods, C&H® Light Brown Sugar is perfect. It contains more moisture and binds to water, which adds chewiness to cookies and keeps baked goods like brownies moist for longer. Keep in mind: If the recipe doesn’t specify Dark or Light Brown Sugar, then C&H® Light Brown Sugar is what you need!  

 Share your Carrot Cake Cupcake creations on social media by tagging me @jennycookies.  I’d love to see your cupcakes! 




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One Comment

  1. Shaunte Lenz says:

    YUM!!! We love your Carrot Cake. We will be giving these delicious cupcakes a whirl this year for easter!