Brown Sugar Carrot Cupcakes


Cakes & Cupcakes Easter Fall Gluten Free High Altitude Thanksgiving | Published September 20, 2021 by Mimi Council

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My Brown Sugar Carrot Cupcakes make the perfect fall cupcake! This moist carrot cake has a richer flavor than most because it's made with brown sugar. This delicious carrot cupcake is topped with a cream cheese frosting.

If you love carrot cake as much as I do, check out my Carrot Cookies with Orange Frosting, Vegan Strawberry Carrot Cake, or my Orange Carrot Ginger Cake.

brown sugar carrot cupcakes
brown sugar carrot cupcakes

I am beyond excited to share this recipe today! I have been holding onto this recipe until fall, as these are the perfect fall carrot cupcakes. Behold — my Brown Sugar Carrot Cupcakes recipe. Seriously, this is probably one of my all time favorite recipes now, it's so good!

This moist carrot cake uses both brown sugar and cane sugar, and I added a pinch of nutmeg into this one in addition to cinnamon. And I topped these off with a cream cheese frosting (as god intended — catch that reference anyone? My favorite scene from Orange is the New Black, where he disses red velvet, so hilarious)!

My Brown Sugar Carrot Cupcakes recipe is so easy. This is like a dump cake guys, one bowl, a spoon, whisk, or spatula — whatever you got, it works. You can also use your stand mixer as well, and I prefer, as it's totally hands free and comes together in minutes. Either way you decide to mix up the batter, it makes this carrot cupcakes recipe so easy to make anytime!

Why You'll Love This Recipe

Elevated Classic: This recipe for Brown Sugar Carrot Cupcakes is an elevated twist on the classic carrot cake. With the addition of brown sugar, this cupcake is a rich and more decadent than the classic carrot cake.

Cream Cheese Frosting: If you're a fan of cream cheese frosting, you'll love this recipe! The tang of the cream cheese forsting pairs so well with the rich carrot cake.

Easy AF: I love this recipe because it's one bowl kind of cake. You can use your stand mixer, hand mixer, or even a bowl with a spatula to mix it up!

brown sugar carrot cupcakes

Ingredients

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Organic Korintje Cinnamon

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Nutmeg

Oragnic Carrots

Homemade Organic Light Brown Sugar

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

La Tourangelle Organic Canola Oil

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Tools Needed

Digital Food Scale

Stand Mixer

Cupcake Pans

Cupcake Liners

Piping Bags

brown sugar carrot cupcakes

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a cupcake liner with cupcake liners.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cinnamon, baking powder, sea salt, and nutmeg. Mix for 2 to 3 rotations, just to combine the dry ingredients. Add the carrots, light brown sugar, cane sugar, eggs, and canola oil and mix on low until combined. Scoop into cupcake liners filling almost all the way full.

Step 3

Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cupcake pans.

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, powdered sugar, and vanilla extract. Mix on low to combine, then speed mixer up to high for 1 minute or until light and fluffy.

Step 5

Transfer to a piping bag with Ateco tip #808. Frost cupcakes by piping a large dollop on top.

Baker's Tips

  • Use a fine grater for grating the carrots. This will help give the best texture in your carrot cake, as opposed to a larger grater. I just bought an old fashioned box grater recently, as I used to only have a single grater. And it's so nice, find the one I have here. You can also find it in my Amazon Shop.
  • Like I said above, this cake is so easy to make! You can make it in the stand mixer like I do, for ease. But, you can also make it in a bowl with a wooden spoon, whisk or even a spatula – it comes together that easy!
  • Make sure you are using the best cinnamon – as cinnamon is an important ingredient in carrot cake. I have a whole post on cinnamon, read it here. But, I prefer Korintje cinnamon over anything else, find my favorite one here.
  • Cream cheese frosting really gives you that cream cheese flavor. So make sure to use the best organic cream cheese, my favorite is Organic Valley.
  • Because these are topped with cream cheese frosting, they need to be stored in the fridge. They should also still be in an airtight container as well.
brown sugar carrot cupcakes

FAQ's

Can I use a larger grater for the carrots?

No, do not do this. Using a larger grater may seem like a good idea at first as you can grate the carrots faster. But, it's not ideal for carrot cake recipes because the large pieces of carrot do not cook and incorporate into the batter the same way as the small ones do. This can result in a gummy cake texture that is not uniform and is not tasty. So, take the extra time, use the fine grater.

Do I need a stand mixer?

No, you don't need a stand mixer to make this recipe. You can make the batter with just a bowl and a whisk or you can use a hand mixer. You will need at least a hand mixer to make the frosting because you'll need to whip it up so it's light and fluffy.

How should I store carrot cupcakes?

Because this recipe has a cream cheese frosting, you have to store these cupcakes in the fridge.

Can I make these ahead of time?

Yes, if you need to bake these a day ahead of your party that's totally okay! Just be sure to store them in the fridge because they are made with cream cheese frosing.

brown sugar carrot cupcakes

Craving More?

brown sugar carrot cupcakes

Brown Sugar Carrot Cupcakes

Mimi Council
This moist carrot cake has a richer flavor than most because it's made with brown sugar. This delicious carrot cupcake is topped with a cream cheese frosting.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Makes 12 cupcakes
Calories 441 kcal

Ingredients
 
 

Batter

Frosting

Instructions
 

  • Preheat the oven to 350°F. Line a cupcake liner with cupcake liners.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cinnamon, baking powder, sea salt, and nutmeg. Mix for 2 to 3 rotations, just to combine the dry ingredients.
  • Add the carrots, light brown sugar, cane sugar, eggs, and canola oil and mix on low until combined. Scoop into cupcake liners filling almost all the way full.
  • Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cupcake pans.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, powdered sugar, and vanilla extract. Mix on low to combine, then speed mixer up to high for 1 minute or until light and fluffy.
  • Transfer to a piping bag with Ateco tip #808. Frost cupcakes by piping a large dollop on top.
  • Store in an airtight container for up to 3 days in the fridge.

Notes

Gluten Free — Replace the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in the center comes out clean.

Nutrition

Calories: 441kcalCarbohydrates: 61gProtein: 3gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 57mgSodium: 237mgPotassium: 102mgFiber: 1gSugar: 47gVitamin A: 2769IUVitamin C: 1mgCalcium: 47mgIron: 1mg
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