Introduction

These Ultimate Moist Carrot Cupcakes are a delightful treat, bursting with fresh carrots and a hint of pineapple for extra moisture. Topped with creamy cream cheese frosting and a crunchy walnut crumble, they’re perfect for any occasion.

The image shows a group of nine cupcakes arranged closely together on a silver tray placed on a white marbled surface. Each cupcake has three visible layers: a soft brown cake base, a thick layer of smooth white frosting on top, and a crumbly golden-brown coating around the sides of the frosting. At the center of each frosting layer, there is a small orange carrot-shaped decoration made of icing, with two or three thin green rosemary sprigs standing upright behind each carrot. The cupcakes are evenly spaced and well-lit, highlighting the texture contrasts between the creamy frosting, crumbly sides, and smooth carrot decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup peeled and shredded carrots (chopped)
2 large eggs (room temperature)
½ cup brown sugar
¼ cup neutral oil
¼ cup sour cream or plain/Greek yogurt or buttermilk (room temperature)
¼ cup pineapple, mashed or blended (or applesauce)
1¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp kosher salt
½ cup pecans or any nuts (chopped)
½ cup walnuts
½ cup all-purpose flour (for crumble)
3 tbsp brown sugar (for crumble)
¼ cup unsalted butter (cold and cubed)
½ tsp kosher salt (for crumble)
8 oz cream cheese (softened to room temperature)
¼ cup powdered sugar
1 tsp vanilla extract
1½ cups heavy whipping cream (cold)
Orange and green food coloring (optional)
Rosemary sprigs (optional)

Instructions

Step 1: Peel and shred the carrots using a food processor, box grater, or knife to ensure they are chopped into small pieces. Roughly chop the pecans and set both aside. Preheat your oven to 350℉ (175℃) and line a cupcake or muffin tray with liners.
Step 2: In a large mixing bowl, whisk together the eggs, brown sugar, oil, sour cream, and mashed pineapple until well combined. Small lumps of pineapple are normal.
Step 3: In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Step 4: Add half the dry ingredients to the wet mixture and whisk gently until combined. Stir in the shredded carrots, then add the remaining dry ingredients. Use a rubber spatula to fold the batter gently until no flour remains. Avoid over-mixing. Fold in the chopped pecans.
Step 5: Using a standard ice cream scooper or large spoon, fill each cupcake liner about ¾ full. This is roughly one leveled scoop per cupcake.
Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cupcakes cool completely.
Step 7: Lower the oven temperature to 320℉ (162℃) to prepare the crumble topping.
Step 8: To make the walnut crumble, combine walnuts, flour, brown sugar, and salt in a food processor. Pulse a few times, then add the cold cubed butter and pulse just until the mixture resembles slightly damp loose sand. Spread the crumble mixture on a baking sheet and bake for about 20 minutes until golden, stirring halfway through. Let it cool completely.
Step 9: For the cream cheese frosting, beat together softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth. Gradually add the cold heavy cream and whip until stiff peaks form.
Step 10: Dollop the frosting onto each cooled cupcake using an ice cream scooper or spoon. Swirl the frosting inward to create a slight crater by drawing a “C” shape with the back of the spoon.
Step 11: While holding the cupcake steady, press the cooled walnut crumble gently all around the frosting edges. Repeat for all cupcakes. Mix orange food coloring into any leftover frosting in a small bowl, then pipe small carrot shapes on top using a piping bag. Optionally, use green coloring or add rosemary sprigs for carrot tops.
Step 12: Chill the cupcakes in the refrigerator for at least 30 minutes before serving to set the frosting and enhance flavors.

Tips & Variations

Use pineapple for extra moisture, but applesauce works well as a substitute if you prefer a less tropical flavor.
For a nut-free version, omit the pecans and walnuts or replace with seeds like pumpkin or sunflower.
Make ahead by preparing the cupcakes and crumble a day before. Assemble and frost just before serving.
Try adding a pinch of nutmeg or ginger to the spice mix for a warm twist.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. The frosting is cream cheese-based and should be kept chilled. Before serving, let them sit at room temperature for about 15 minutes for the best texture. You can freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Seven round cupcakes arranged on a silver baking tray with a ridged bottom, placed on a white marbled surface. Each cupcake has a crunchy light brown crumb coating around the sides, topped with a smooth layer of off-white creamy frosting. At the center of the frosting on each cupcake is a small bright orange carrot shape made from icing, with a few green rosemary sprigs placed above it to represent carrot leaves. Additional green rosemary sprigs are scattered decoratively on the tray among the cupcakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen carrots instead of fresh?

It’s best to use fresh shredded carrots for the best texture and moisture. Frozen carrots may add excess water, affecting the batter consistency.

How do I avoid over-mixing the batter?

Mix the dry and wet ingredients until just combined, then gently fold in the carrots and nuts. Stop stirring as soon as the flour disappears to keep the cupcakes tender.