A simple spice cake mix with fresh shredded carrots makes some of the absolute best carrot cupcakes around. All the warm spices and fluffy texture with half the amount work!
Why this recipe works
These carrot cupcakes start with a spice cake mix that’s doctored up by a touch of applesauce for additional moisture. Then, in comes the freshly shredded carrots… because carrot cake must have fresh carrots, right? There will be no dehydrated veggies ’round here. A sprinkle of chewy raisins is added, though you can easily use nuts instead (or omit them altogether). All of that is followed by a silky, rich cream cheese frosting, which truly makes them sing.
Easy peasy, yet tastes like it was made from scratch. Plus, they stay soft and moist for days. I like to call them the “time saver cupcakes”. Oh, the ever dependable box of cake mix, what would we ever do without you?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE MIX – I’ve been making these cupcakes for years. I’ve always used spice cake mix, even though there is a carrot cake mix on the market. Carrot cake mix has carrot flakes and is a great choice if you want something really quick. But I like adding my own fresh carrots and raisins. Whichever box mix you choose, you’ll also need the ingredients listed on the back of the box.
APPLESAUCE – Applesauce is excellent for additional moisture, and it also helps keep the cupcakes soft for days which is great if you want to make them ahead of time. It’s best to use unsweetened applesauce here.
CARROTS – I would highly recommend using fresh, peeled, and grated carrots instead of pre-shredded carrots. Use the small or medium holes on a box grater to shred them. Preshredded carrots are a lot drier and are not as tender when baked into a cupcake.
RAISINS – The raisins add a welcome touch of chewy texture to the cupcakes, but you can omit them if preferred.
FROSTING – If you are going to pipe the frosting onto the cupcakes, allow it to chill in the fridge for about 30 minutes beforehand. If you plan to spread the frosting, half of a batch of the frosting will be enough.
How to Make Carrot Cupcakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to the temperature on the back of the cake mix box (usually 350F). Line two muffin tins with 24 cupcake liners OR spray with nonstick cooking spray.
- Prepare cake batter according to the box directions using the ingredients needed on the back of the box.
- To the batter, add applesauce and beat until incorporated.
- With a rubber spatula, stir in shredded carrot and golden raisins until well distributed.
- Spoon batter evenly among muffin tins.
- Bake 18-24 minutes, or until a toothpick comes back clean.
- Allow to cool in pan for 5 minutes then move to cooling racks to cool completely before frosting.
Cream Cheese Frosting
- Soften the cream cheese and butter, but don’t let it get warm, just take the chill off.
- In the bowl of a mixer, beat the cream cheese and butter together until creamy.
- Slowly add the powdered sugar until completely combined.
- Beat in the vanilla. Keep refrigerated until ready to use.
Frequently Asked Questions & Expert Tips
Absolutely! An equal 1:1 swap will work when substituting raisins for nuts.
Yes, these cupcakes can be baked up to 2 days in advance. Allow them to fully cool before transferring to an airtight container. Keep at room temperature. Reserve the frosting until the day of serving.
Unfrosted carrot cupcakes freeze really well! Bake as normal, allow them to fully cool, then place them in an airtight container or large ziptop bag. Freeze for up to 3 months. Thaw the cupcakes at room temperature before frosting.
Of course. I’ve simply always used spice cake mix because it allows me control over the freshness and texture of the added carrots. You can save a few minutes by swapping to a carrot cake mix instead.
Cream cheese frosting is the most popular option. It’s rich, decadent, and balances out the flavors of the cake really well. However, you can opt for a simple buttercream or even a store-bought tub of frosting if preferred.
Store unfrosted cupcakes in an airtight container kept at room temperature for up to 5 days. Cream cheese frosted cupcakes should be stored in the refrigerator due to the cream cheese. These cupcakes will stay moist for days at room temp!
Serving Suggestions
Carrot cupcakes are best enjoyed at room temperature with a heaping pipe or spread of cream cheese frosting on top. Though if you aren’t a frosting fanatic, they’re amazing all on their own as well! Especially with a cup of coffee or tea. Optionally garnish with chopped walnuts.
These are obviously great for Easter, but carrot cake is so well-loved that I’ve had it at birthday parties, weddings, showers, and summer potlucks. There is no bad time for a good cupcake.
More Carrot Cake Recipes
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Carrot Cupcakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 13.25 ounces Spice cake mix plus ingredients listed on box
- 200 grams unsweetened applesauce 7 ounces, 3/4 cup
- 227 grams finely shredded carrot 8 ounces, 2 cups, or 3-4 carrots
- 75 grams golden raisins 2.7 ounces
Cream Cheese Frosting
- 16 ounces cream cheese softened at room temp
- ½ cup unsalted butter softened at room temp
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Things You’ll Need
Before You Begin
- This recipe was created before cake mix companies developed a carrot flavored cake mix. You can use that instead of spice cake if you prefer. But nothing quite beats the taste of fresh carrot!
- I would highly recommend using fresh, peeled, and grated carrots instead of pre-shredded carrots. Use the small holes on a box grater to shred them. Pre-shredded carrots are a lot drier and are not as tender when baked into a cupcake.
- You can omit the raisins or substitute them at a 1:1 ratio with chopped nuts instead.
- If you are going to pipe the frosting onto the cupcakes, allow it to chill in the fridge for about 30 minutes beforehand. If you plan to spread the frosting, half of a batch of the frosting will be enough.
Instructions
- Preheat oven to temperature on the back of the cake mix box (usually 350F). Line two muffin tins with 24 cupcake liners OR spray with nonstick cooking spray.
- Prepare cake batter according to the box directions using the ingredients needed on the back of the box.13.25 ounces Spice cake mix
- To the batter, add applesauce and beat until incorporated.200 grams unsweetened applesauce
- With a rubber spatula, stir in shredded carrot and golden raisins until well distributed.227 grams finely shredded carrot, 75 grams golden raisins
- Spoon batter evenly among muffin tins.
- Bake 18-24 minutes, or until toothpick comes back clean. Allow to cool in pan for 5 minutes then move to cooling racks to cool completely before frosting.
For the Frosting:
- Soften the cream cheese and butter, but don't let it get warm, just take the chill off.
- In the bowl of a mixer, beat the cream cheese and butter together until creamy.16 ounces cream cheese, 1/2 cup unsalted butter
- Slowly add the powdered sugar until completely combined. Beat in the vanilla.2 cups powdered sugar, 1 teaspoon vanilla extract
- Keep refrigerated until ready to use.
Expert Tips & FAQs
- Store unfrosted cupcakes in an airtight container kept at room temperature for up to 5 days. Cream cheese frosted cupcakes should be stored in the refrigerator due to the cream cheese. These cupcakes will stay moist for days at room temp!
- Freezing – Allow the cupcakes to fully cool, then place them in an airtight container or large ziptop bag. Freeze for up to 3 months. Thaw the cupcakes at room temperature before frosting.
- These cupcakes can be baked up to 2 days in advance. Allow them to fully cool before transferring to an airtight container. Keep at room temperature. Reserve the frosting until the day of serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Layla says
Sounds yummy!! I’ve even used pumpkin to doctor up spice cake. It has all the spices needed, so then you have perfect pumpkin bar flavored cake/cupcakes!! Yummy!!
Amanda Formaro says
Yes, pumpkin is a great add in for a box mix!
Sherry Rentschler says
Amanda, your blog is so dangerous. I could drown in drool! Seriously, I love coming here and I lurk so much because it feels as though one could lick the pages. I’ve tried some of your recipes and they are heaven.
Because you inspire me and share so beautifully, I’ve nominated you for the Sunshine Award. Congratulations! I hope you accept.
Amanda Formaro says
Thanks sherry, that’s very nice of you!
Lana @ Never Enough Thyme says
You know, Amanda, baking is not my greatest talent, so I’ve always loved cake mixes. They always, always, always turn out better than my scratch made cakes. And I love being able to doctor them up with added ingredients. Great idea using the spice cake mix as a basis for this recipe. I’m sure the fresh carrots with that mix turned out fabulous!
Amanda Formaro says
Thanks Lana! Doctoring cake mixes is fun and such a time saver. I love to bake from scratch, but cake mixes bring me back to when I was a kid :)
Katrina says
Yum! Besides, the carrot cake mixes are weird with little bits of dried carrots. Perfect solution.
Thanks for the link love (again). You like pb/chocolate. Go look at those bars. I made them back in 2009, but they are calling my name.
Amanda Formaro says
Thanks Katrina, I will definitely check out the bars!