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Carrot Pecan Cupcakes | Moist Carrot Cake Cupcakes Recipe | Spiced Carrot Cupcakes With Cream Cheese Frosting

Super moist spiced cupcake topped with a silky smooth cream cheese frosting, these Carrot Pecan Cupcakes are super delicious.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert / Baking
Cuisine: World
Author: Padma Veeranki


  • 1 cup brown sugar packed (light or dark)
  • ¾ cup Vegetable oil or canola oil
  • ¼ cup Unsweetened Apple Sauce or a little more if needed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups All-Purpose Flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground/grated ginger
  • ¼ teaspoon allspice
  • 1/8 tsp. ground cloves
  • ½ teaspoon salt
  • 2 cups very finely grated carrots
  • ¾ cup Pecan Nuts toasted


  • Click HERE for the recipe.


  • Preheat oven to 175C degrees (350F degrees).
  • Butter or place muffin cups in a 12 cup muffin tin.
  • Roughly chop some Pecan nuts and lightly roast them. Save some whole nuts for garnish.
  • Combine and whisk all dry ingredients in a bowl
  • Combine and whisk all wet ingredients in a separate bowl.
  • With a spatula, manually stir and fold in the dry ingredients into the wet ingredients until just combined. Do not over mix.
  • Add finely shredded carrots and toasted nuts.
  • Gently fold in the finely shredded carrots and toasted nuts.
  • Portion into 12 muffin cups, fill level with the top and place a whole pecan nut for garnish.
  • Bake at 175C for 20 minutes or until a toothpick comes out clean.


  • Click HERE for the recipe.
  • This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.