If you’re searching for a cupcake that wraps warmth, spice, and a touch of nostalgia into every bite, look no further than Nana’s Carrot Carrot Cupcakes Recipe. This charmingly named treat is packed with moist grated carrots and a blend of cozy spices that pair perfectly with a luscious cream cheese frosting. Whether you’re a seasoned baker or trying your hand at cupcakes for the first time, this recipe offers straightforward steps and familiar ingredients that come together to create an irresistible classic. Nana’s Carrot Carrot Cupcakes Recipe is not just a sweet indulgence but a celebration of comfort baking that’s sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
These ingredients are simple, pantry-friendly, and perfectly balanced to give you that melt-in-your-mouth texture and delightful flavor. Every item plays a vital role—from the aromatic cinnamon to the wholesome carrots—ensuring your cupcakes shine both in taste and appearance.
- 1 ½ cups all-purpose flour: The foundation that gives our cupcakes structure and tenderness.
- 1 tsp baking soda: Helps the cupcakes rise beautifully and become light and fluffy.
- 1 tsp ground cinnamon: A warm spice that provides that signature comforting aroma.
- ½ tsp ground nutmeg: Adds depth and a gentle nutty note that complements the carrot perfectly.
- ¼ tsp salt: Enhances all the flavors, balancing the sweetness.
- 2 large eggs: Binds the ingredients together and adds richness.
- 1 cup granulated sugar: Sweetens the cupcakes just right without overpowering the spices.
- ½ cup vegetable oil: Keeps the cupcakes moist and tender throughout.
- 2 tsp vanilla extract: Boosts the overall flavor with sweet floral tones.
- 1 ½ cups grated carrots (about 2-3 medium carrots): The star ingredient adding moisture, sweetness, and vibrant color.
- ½ cup chopped walnuts or pecans (optional): For a pleasant crunch and added texture.
- 8 oz cream cheese, softened: Essential for a rich, tangy frosting that balances the cake’s sweetness.
- ½ cup unsalted butter, softened: Creates that creamy, smooth frosting base.
- 4 cups powdered sugar: Sweetens and thickens the frosting to perfect spreadability.
- 1 tsp vanilla extract: Infuses the frosting with a subtle and inviting flavor.
- Pinch of salt: Balances the sweetness in the frosting and enhances flavor complexity.
How to Make Nana’s Carrot Carrot Cupcakes Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to ensure your cupcakes come out smoothly and look charming. This simple prep step sets the stage for perfectly baked cupcakes every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, cinnamon, nutmeg, and salt. Combining these upfront ensures your spices and leavening agents distribute evenly throughout the batter, so every bite is flavorful and well-aerated.
Step 3: Beat the Wet Ingredients
Using a large bowl, beat the eggs and sugar together until smooth and slightly fluffy. Then add the vegetable oil and vanilla extract, mixing well to combine. This step creates a well-emulsified base that helps your cupcakes stay moist and light.
Step 4: Combine Wet and Dry
Gradually incorporate the dry ingredients into the wet mixture. Stir gently but thoroughly until just combined — this prevents over-mixing that could make the cupcakes dense rather than tender.
Step 5: Add Carrots and Nuts
Fold in the grated carrots and chopped walnuts or pecans if you’re including them. The carrots add moisture and sweetness, while the nuts provide a welcome crunch that contrasts beautifully with the soft crumb.
Step 6: Fill the Muffin Tin
Divide the batter evenly among the paper liners, filling each about two-thirds full. This gives the cupcakes room to rise without spilling over, resulting in cute, dome-shaped tops.
Step 7: Bake to Perfection
Bake your cupcakes for 20 to 25 minutes. To check doneness, insert a toothpick in the center of one cupcake — it should come out clean with just a few moist crumbs. This ensures your cupcakes are tender and perfectly baked through.
Step 8: Cool Before Frosting
Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack. Cooling completely is key for the frosting to stay smooth and not melt away when applied.
Step 9: Prepare the Cream Cheese Frosting
While the cupcakes are cooling, whip together the softened cream cheese and butter until silky smooth. Gradually mix in powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting becomes light and fluffy — pure frosting heaven!
Step 10: Frost and Garnish
Once your cupcakes are fully cooled, generously frost each one with your luscious cream cheese frosting. If you like, sprinkle chopped nuts on top for an extra touch of texture and charm. Now your Nana’s Carrot Carrot Cupcakes Recipe is ready to delight!
How to Serve Nana’s Carrot Carrot Cupcakes Recipe
Garnishes
A simple sprinkle of chopped walnuts or pecans on top of the cream cheese frosting adds a lovely crunchy contrast and makes each cupcake look extra inviting. You can also try a light dusting of cinnamon or a few delicate carrot ribbons for a fresh, decorative touch.
Side Dishes
These cupcakes shine best when enjoyed alongside a warm cup of tea or freshly brewed coffee. For a wholesome brunch angle, serve with a side of fresh fruit salad or a dollop of vanilla yogurt to complement the light spices.
Creative Ways to Present
For special occasions, display your cupcakes on a tiered cake stand to maximize their charm. You can also pipe the frosting with a star tip for an elegant swirl or add edible flowers or colorful sprinkles to make them pop at any party or gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigeration is best—just be sure to bring them back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag for up to three months. Frosted cupcakes freeze well too, but it’s best to freeze them flat in a sturdy container to protect the frosting.
Reheating
When ready to enjoy frozen Nana’s Carrot Carrot Cupcakes Recipe, thaw them overnight in the fridge. If you prefer them warm, gently microwave for about 15 seconds — the frosting might soften, so keep an eye on it for the perfect balance!
FAQs
Can I substitute the oil with butter in Nana’s Carrot Carrot Cupcakes Recipe?
Yes, you can substitute oil with melted butter for a richer, more buttery flavor, but keep in mind the cupcakes may be slightly less moist. Use a 1:1 ratio for best results.
What if I don’t have walnuts or pecans?
The nuts are entirely optional and can be left out if you prefer a nut-free cupcake. You might also try sunflower seeds or shredded coconut for a different texture and flavor profile.
How can I make the cupcakes more moist?
Grated carrots naturally add moisture, but you can also add a tablespoon of applesauce or yogurt to the batter for an even more tender crumb without changing the taste too much.
Is it okay to use pre-grated carrots for this recipe?
While fresh grated carrots are ideal for texture and moisture, pre-grated packs from the store work fine in a pinch. Just be sure to squeeze out any excess moisture so your batter isn’t too wet.
Can these cupcakes be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and be sure to check that your baking soda and other ingredients are gluten-free as well.
Final Thoughts
There’s something truly special about Nana’s Carrot Carrot Cupcakes Recipe — it’s a sweet, spicy, comforting treat that feels like a warm hug from the very first bite. Whether you’re making them for a family gathering or just a simple weeknight dessert, I wholeheartedly encourage you to try this recipe. The balance of flavors, the moist crumb, and that dreamy cream cheese frosting come together in a way that’s bound to become a favorite, just like it is in Nana’s kitchen.
Print
Nana’s Carrot Carrot Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
Nana’s Carrot Cupcakes are moist, spiced carrot cupcakes topped with a creamy, tangy homemade cream cheese frosting. This classic recipe includes grated carrots and optional walnuts or pecans for added texture and flavor, perfect for a delightful treat or festive gathering.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 ½ cups grated carrots (about 2–3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Combine eggs and sugar: In a large bowl, beat the eggs and granulated sugar until the mixture is smooth and slightly fluffy. Add vegetable oil and vanilla extract, mixing thoroughly.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until fully combined without overmixing.
- Add carrots and nuts: Fold in the grated carrots and, if desired, the chopped walnuts or pecans for added texture and flavor.
- Fill muffin cups: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare frosting: While cupcakes cool, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
- Frost and garnish: Once the cupcakes are fully cool, frost them generously with the cream cheese frosting. Optionally, garnish with additional chopped nuts for extra crunch and presentation.
Notes
- For a nut-free version, simply omit the walnuts or pecans.
- Ensure carrots are finely grated for better texture integration.
- Do not overmix batter to keep cupcakes tender and moist.
- Use room temperature eggs and dairy for smoother batter and frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
