Discover the ultimate carrot cupcake delight featuring crushed pineapple and a harmonious mix of spices, crowned with an irresistible four-ingredient cream cheese frosting.



  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 large eggs room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • 1 (8.25 ounce) crushed pineapple (do not drain)
  • 1 ½  cups peeled and finely grated carrots
  • 1 cup chopped walnuts (optional)


  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3½ –4 cups powdered sugar


  1. Preheat the oven to 350 degrees. Line a standard 12-count muffin tin with paper liners.
  2. Whisk together flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium bowl.  Set that aside for a few minutes.
  3. Beat the eggs, sugar, and brown sugar in a large bowl. Stir in the oil, vanilla, pineapple, carrots, and, if desired, walnuts.
  4. Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened.  Fill the cupcake liners about four-fifths of the way up with batter.
  5. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cupcakes completely on wire racks before frosting them.
  6. Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese and butter until smooth and creamy.  Add the vanilla extract and beat just until incorporated. Gradually add the powdered sugar and beat on medium until the frosting is creamy. Add enough powdered to make it thick enough to pipe.
  7. Spoon the frosting into a piping bag and pipe it on the cupcakes after they are completely cool. If desired, sprinkle with chopped walnuts.


  • This is a small batch recipe that makes 12 cupcakes.
  • Always preheat the oven and load the cupcakes on the middle rack in the center of the oven.
  • For best results, use cupcake liners so they don’t stick.
  • Peel your carrots first and use an old-fashioned box grater to grate the carrots. It is really a matter of preference what size grate you would like to use. With cupcakes, I use the small grater blade.
  • Other nuts that you might consider substituting or adding include pecans, hazelnuts, almonds, pistachios, or macadamia nuts.  If you don’t like nuts try raisins.
  • Plan in advance and soften the cream cheese and butter for the frosting.
  • If you chose not to pipe on the frosting, then cut the frosting ingredients in half. You will not need that much if frosting the cupcakes with a knife.
  • Store the cupcakes in an airtight container in the fridge for up to 4 days.

Frequently Asked Questions (FAQ)

What makes these the best carrot cake cupcakes?

These cupcakes stand out for their perfect blend of shredded carrots, crushed pineapple, and a harmonious mix of spices, creating a moist and flavorful treat.

Can I make these cupcakes without pineapple?

While pineapple adds a unique sweetness and moisture, you can omit it if necessary. The cupcakes will still be delicious, but the pineapple contributes to the overall flavor profile.

What spices are used in these carrot cake cupcakes?

The recipe typically includes a combination of cinnamon, nutmeg, and sometimes cloves. These spices enhance the warm and comforting flavor of the cupcakes.

Is the cream cheese frosting difficult to make?

Not at all! The cream cheese frosting is a simple four-ingredient delight—cream cheese, powdered sugar, vanilla extract, and butter. Just blend them together for a luscious topping.

Can I add nuts or raisins to the carrot cupcakes?

Absolutely! Feel free to customize your cupcakes by adding chopped nuts, such as walnuts or pecans, or raisins for an extra layer of texture and flavor.

How long do these carrot cake cupcakes stay fresh?

When stored in an airtight container in the refrigerator, these cupcakes remain fresh for up to 3-4 days. Bring them to room temperature before serving for the best taste and texture.

Can I make a carrot cake instead of cupcakes with this recipe?

Yes, you can use the same batter to make a carrot cake. Adjust the baking time accordingly, as a cake may require a bit longer in the oven.

Are these cupcakes suitable for special occasions like birthdays?

Absolutely! These carrot cake cupcakes are a delightful choice for birthdays, celebrations, or any occasion. You can even turn them into a two-tiered cake for a more festive presentation.

Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to three months. Thaw them at room temperature before adding the cream cheese frosting.

Can I make these cupcakes ahead of time?

Certainly! You can bake the cupcakes in advance and store them in the refrigerator. Frost them just before serving for the freshest taste and appearance.