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!

Unwrapped Carrot Cupcake on a plate with milk in the background

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?

Carrot Cupcakes on a white serving platter

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

Can I use nuts instead of raisins?

Absolutely! An equal 1:1 swap will work when substituting raisins for nuts.

Can I make carrot cupcakes ahead of time?

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.

Can you freeze carrot cupcakes?

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.

Can’t I just use carrot cake mix instead of spice cake mix?

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.

What kind of frosting is best with carrot cake?

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.

How do you store leftovers?

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!

Hand holding a Carrot Cupcake with a bite taken out

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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