A bakery-worthy treat packed with warm spices, juicy carrots, and velvety cream cheese frosting
Why You’ll Love These:
- Perfect texture: Dense yet fluffy crumb from crushed pineapple
- Depth of flavor: Brown sugar + toasted pecans + triple spice blend
- Make-ahead friendly: Frosts beautifully after freezing
- Crowd-pleaser: 24-karat golden color with jewel-like carrot flecks
Ingredients (Makes 16 cupcakes)
Cupcake Batter:
Dry Ingredients
1 ¾ cups (220g) AP flour
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
½ tsp salt
Wet Ingredients
¾ cup (150g) brown sugar
½ cup (100g) granulated sugar
3 large eggs
¾ cup (180ml) vegetable oil
2 tsp vanilla extract
¼ cup (60g) Greek yogurt
Mix-Ins
2 cups (220g) grated carrots
½ cup (60g) toasted pecans
½ cup (120g) crushed pineapple (drained)
¼ cup (35g) golden raisins (optional)
Cream Cheese Frosting:
8 oz (225g) full-fat cream cheese (cold)
½ cup (115g) unsalted butter (room temp)
3 cups (360g) powdered sugar
1 tsp vanilla extract
¼ tsp salt
Garnish:
Candied carrot curls
Toasted coconut flakes
Pecan halves
Step-by-Step Instructions
1. Prep Work (15 mins)
Toast pecans at 350°F (175°C) for 8 mins, then chop. Grate carrots using medium holes (about 3 medium carrots). Drain pineapple by pressing in mesh strainer to remove 90% liquid.
2. Make Batter (10 mins active)
Whisk dry ingredients in one bowl (flour through salt). In another bowl, beat wet ingredients (sugars → eggs → oil → vanilla → yogurt). Add dry to wet in 3 additions, mixing just until combined. Fold in carrots, pecans, pineapple, and raisins (if using).
3. Bake to Perfection
Portion ¼ cup batter per liner (fill ¾ full). Bake at 350°F (175°C) for 20-22 mins until toothpick has moist crumbs (not wet batter). Cool 5 mins in pan then transfer to rack.
4. Frosting Technique
Beat butter 2 mins until pale. Add cream cheese in 4 additions, beating 30 sec after each. Sift in sugar gradually while mixing on low. Finish with vanilla and salt.
5. Decorate Like a Pro
Chill cupcakes 30 mins before frosting (prevents crumb pull). Pipe swirls using 1M tip. Press garnishes onto sides while frosting is soft.
Expert Tips
Moisture Control
Don’t wring carrot juice – natural juices keep cupcakes moist. Reserve 1 tbsp pineapple juice to brush on cooled cupcakes.
Flavor Boosters
Heat spices in dry pan 30 sec to intensify flavor. Replace ¼ cup white sugar with maple syrup for depth.
Storage
Freeze unfrosted up to 3 months (thaw 2 hrs before frosting). Frosted cupcakes keep in fridge 3 days – bring to room temp before serving.
The Science Behind the Moisture
Pineapple enzymes tenderize gluten while oil creates ultra-moist crumb. Brown sugar’s molasses retains moisture, and Greek yogurt adds structure without dryness.
“Bites reveal confetti-like carrot ribbons suspended in spice-kissed cake – every mouthful is perfectly balanced with tangy frosting.”
Serving Suggestion: Pair with chai tea or cold brew coffee. For parties, create a “cupcake sundae bar” with caramel drizzle or ginger crumble.
Allergy Note: Substitute pecans with sunflower seeds for nut-free. Use coconut yogurt and vegan cream cheese for dairy-free.
Final Baker’s Secret: These taste even better on day 2 as the spices fully bloom!