Ingredients
Cupcakes
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ¾ cup (150g) light brown sugar
- 2 large eggs, room temperature
- ½ cup (115g) unsalted butter, melted and cooled slightly
- ⅓ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- Zest of 1 orange
- 2 cups finely grated carrots (about 3 medium carrots)
- ½ cup toasted walnuts, chopped
- ⅓ cup raisins (optional)
Cream Cheese Frosting
- 8 oz (225g) full-fat cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2½–3 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Zest of ½ an orange
- Pinch of fine sea salt
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a separate large bowl, whisk together the brown sugar, eggs, melted butter, Greek yogurt, vanilla and orange zest until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the grated carrots, walnuts and raisins, if using. Take care not to overmix.
Divide the batter evenly between the cupcake liners, filling each about three-quarters full.
Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting
Beat the softened cream cheese and butter together until smooth and fluffy.
Gradually add the powdered sugar, beating well after each addition.
Mix in the vanilla, orange zest and a tiny pinch of sea salt until silky and spreadable.
If needed, chill the frosting for 15 minutes before piping.
Decorate
Pipe or spread generous swirls of frosting onto each cooled cupcake.
Finish with chopped toasted walnuts, a sprinkle of orange zest and a light dusting of cinnamon.
Notes
A Note from Mary
These cupcakes mark a little turning point in my kitchen.
After years of trying to make carrot cake fit every dietary rule imaginable, I came back to what matters most: baking something truly delicious with good-quality ingredients. They’re still filled with wholesome carrots, warming spices and crunchy walnuts, but now they have the tender crumb and luscious cream cheese frosting that make carrot cake so beloved.
Sometimes the magic isn’t about taking ingredients away—it’s about choosing the right ones and letting them shine.
- Prep Time: 25 minutes
- Cook Time: 22-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian