Amazing carrot cake baked into cupcakes with cute carrot cake toppers. Perfect for Easter or any time you are craving carrot cake. This recipe can also be made into a cake!

this awesome idea!

BEST CARROT CAKE CUPCAKES

Are you a fan of carrot cake? Carrot cake was always so-so for me. Especially the carrot cake filled with nuts, pineapple, and all sorts of other random ingredients. Sure, I'd eat it, but it was never a dessert that I would intentionally make. Until now.

I came across this best carrot cake recipe. Mel from Mel's Kitchen Cafe claims that this recipe is her all-time favorite and she's tried quite a few. So I trusted her judgement.

I used her recipe as the base, but decreased the sugar and increased some of the spices. Instead of baking it into a carrot cake, I knew these would make darling Easter cupcakes.

You guys! I'm a huge fan now! I think this carrot cake cupcake recipe will become an Easter tradition!

I mean, the cupcakes are adorable and all with those cute carrots on top, but they taste delicious, too! And if my husband says they get presentation points and taste points, well, we know we have a winner!

INGREDIENTS

unbleached all-purpose flour
baking powder
baking soda
ground cinnamon
ground nutmeg
ground cloves
table salt
shredded carrots
white granulated sugar
light brown sugar
eggs
canola oil (or ¾ cup applesauce and ¾ cup oil)

HOW TO MAKE CARROT CAKE CUPCAKES

Don't let this "carrot cake from scratch" scare you. I'm all about simple, but this cake really doesn't take much more effort than a box-cake would.

There's just a few extra ingredients to add. Plus, you can make this cake in advance, so you can bake it a few days early and pull it out for your Easter dessert.

CARROT CAKE TOPPERS

For the carrot cupcake toppers, all you need is orange and green-colored M&M candies. You will need both the large size and mini size to make the carrot cake decorations.

If you have a store that sells these candies in bulk, that might the best way to buy them so you can get exactly the colors and sizes you want! You can always buy a regular-size bag if you don't have a bulk option.

For each carrot, you'll need 1 large green, 1 small green, 1 large orange, and 2 small orange M&Ms.

Once the cupcakes are frosted, simply place one large M&M just above the center. Place 2 small orange candies below, to create the carrot candy topper. Then add one large and one small green M&M for the carrot top!

Seriously, it doesn't get much easier than this! Kids could even help make these!

Make carrot cake or not, these candy carrots are great Easter cupcake toppers!

DOES CARROT CAKE NEED TO BE REFRIGERATED?

Technically, yes, carrot cake should be refrigerated. Because of the cream cheese frosting, you should keep this dessert chilled.

Of course, leaving it out for a few hours should be just fine, but personally, we like the taste of cold carrot cake better anyway.

WHY DID CARROTS TURN GREEN IN CARROT CAKE?

If you notice that the carrots in the cake turn a green or blueish color, don't fear. This does not mean that your carrot cake has gone bad. In fact, it's fairly common.

Carrots turn green as a result of coming into contact with baking soda. Basically, a chemical reaction happens when the carrots touch something that is more alkaline, causing the carrots to change color.

To avoid this from happening, be sure to mix the baking soda very well into the batter before stirring in the carrots. I have also read that you can use ¾ tsp. baking soda instead of the full 1 teaspoon. (Although I have not tried this so cannot vouch for it!)

Recipe

Enjoy this cute carrot cake and cream cheese frosting recipe!

After you make this delicious recipe, will you please come back and leave a review? Your reviews mean the world to me and help others find it, too. ♡♡♡

📖 Recipe

Best Carrot Cake Cupcakes With Cute Carrot Toppers

Author: So Festive!
Total Time: 40 minutes
Yield: 24 cupcakes 1x

Print Recipe

Description

Delicious and easy carrot cake recipe perfect for cake or cupcakes with a cute carrot cupcake topper! Perfect for Easter dinner or anytime you want to enjoy carrot cake.

Instructions

Preheat the oven to 350 degrees F. Adjust an oven rack to the middle position.
Line cupcake tins with cupcake papers or spray lightly. (See notes for cake.)
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
In a separate bowl, beat the sugar, brown sugar, and eggs on medium-high speed until well combined.
Reduce the speed to medium and with the mixer running, add oil (or oil and applesauce) carefully not to splatter.
Increase the speed to high and mix until the batter is light in color.
Stir in shredded, chopped carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Be careful not to overmix.
Pour the batter into the cupcake tins and bake for about 15 minutes, or until a toothpick inserted comes out clean.
Let the cupcakes cool for 5 minutes and then remove them to cool completely.
To make the frosting, whip the cream cheese, butter, sour cream and vanilla together until well combined. Slowly add in the powdered sugar. You may want to add more depending on how thick you want it.
Once the cupcakes are frosted, use green and orange M&Ms to make the carrot toppers.

Notes

For 2, 9-inch pans, bake for 32 minutes. Double the frosting recipe.
For 9 x 13 pan, bake for 40 minutes and use a single batch of frosting.

Prep Time: 20 minutes
Cook Time: 20 minutes

Keywords: carrot cake, carrot cake recipe, carrot cake cupcakes, Easter dessert

Original recipe from Mel's Kitchen Cafe, but I've altered the recipe.

Best Carrot Cake Cupcakes & Cute Carrot Toppers