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King Arthur's Carrot Cake Cupcakes

Author: Charlotte Bothe

King Arthur's Carrot Cake Cupcakes Recipe

Always a favorite, this dark, moist carrot cake appears regularly at King Arthur birthday parties, often as cupcakes.

At a glance

24 cupcakes


Choose your measure:


  • 1 1/2 cups vegetable oil
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 3 cups finely grated carrots
  • 1 1/2 cups chopped pecans or walnuts


  • 1/2 cup (8 tablespoons) unsalted butter, at room temperature
  • 8-ounce package cream cheese, at room temperature
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract OR 1/2 teaspoon Fiori di Sicilia
  • 2 1/2 to 3 1/2 cups glazing sugar or confectioners' sugar
  • milk or cream to adjust consistency of frosting, if necessary


  1. Preheat the oven to 350°F. Lightly grease two standard muffin pans or cupcake pans. Or line with papers, and grease the papers.
  2. To make the cupcakes: Beat together the oil, sugar, salt, eggs, and spices.
  3. Mix the flour with the baking soda, and stir in.
  4. Add the carrots and nuts, and mix until just blended. Pour into the prepared pans.
  5. Bake the cupcakes for 21 to 24 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Remove the cakes from the oven, and after about 10 minutes transfer them to a rack to cool. Allow them to cool completely before frosting.
  6. To make the frosting: Beat the butter and cream cheese together until smooth.
  7. Beat in the salt and vanilla, then the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.
  8. Frost the cupcakes, using a piping bag and tip for an elegant presentation.
  9. Yield: 24 cupcakes.