These Carrot Cake Cupcakes are soft, fluffy and moist. Made from scratch with shredded carrot and spices and topped with tangy cream cheese frosting. You won’t be able to stop at just one!

– Eggs – Vegetable Oil – White Granulated Sugar – Flour – Baking Soda – Cinnamon – Salt


In a medium sized mixing bowl combine the eggs, oil and sugar.


In a larger mixing bowl combine the flour, baking soda, cinnamon and salt.


Add the shredded carrots and the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon fold the cupcake batter together until just combined.


Line a cupcake pan with cupcake liners and using a cookie scoop or spoon fill the cupcake liners 2/3 full.


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