Best 11 Carrot Cupcakes With Ginger Cream Cheese Icing Recipes

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Carrot cupcakes are a delightful treat that combines the sweet flavor of carrots with the warm spice of ginger. When paired with a creamy and tangy ginger cream cheese icing, these cupcakes become an irresistible indulgence. With their moist texture and irresistible flavor, carrot cupcakes are perfect for any occasion, from casual gatherings to special celebrations. In this article, we will explore the best recipe to create these delicious cupcakes, ensuring that every bite is a perfect balance of sweetness, spice, and creamy goodness.

Here are our top 11 tried and tested recipes!

CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING



Carrot Cupcakes with Ginger-Cream Cheese Icing image

Categories     Cake     Ginger     Vegetable     Dessert     Bake     Vegetarian     Kid-Friendly     Cream Cheese     Carrot     Spring     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 12

1 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup drained canned crushed pineapple in juice
Ginger-Cream Cheese Icing
Candied violets (optional)

Steps:

  • Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
  • Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
  • Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.

CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING



Carrot Cupcakes With Ginger-Cream Cheese Icing image

Make and share this Carrot Cupcakes With Ginger-Cream Cheese Icing recipe from Food.com.

Provided by Raquel Grinnell

Categories     Dessert

Time 45m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2/3 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup crushed pineapple in juice, drained
6 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
2 -3 teaspoons fresh ginger, peeled and finely grated

Steps:

  • Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
  • Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
  • Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
  • To make the icing: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.).

CARROT CAKE WITH GINGER CREAM CHEESE FROSTING



Carrot Cake with Ginger Cream Cheese Frosting image

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 24

Cooking spray
2 3/4 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 1/4 cups vegetable oil
4 large eggs
1/2 cup smooth applesauce
Finely grated zest of 1 orange
1 teaspoon pure vanilla extract
2 cups grated carrots (about 4 medium)
1 4-inch piece ginger
1 tablespoon fresh orange juice
1/2 teaspoon pure vanilla extract
2 8-ounce packages cream cheese, at room temperature
1 stick unsalted butter, at room temperature
3 cups confectioners' sugar, sifted

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray; line the bottoms with parchment paper. Spread the walnuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool, then finely chop.
  • Sift the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg and salt onto a large piece of parchment (or into a medium bowl). Beat the granulated sugar, brown sugar and vegetable oil in a large bowl with a mixer on medium speed until smooth, about 1 minute. Increase the speed to medium high and add the eggs, one at a time; beat until light and smooth, about 2 minutes. Reduce the mixer speed to low; add the applesauce, orange zest and vanilla and beat until just smooth. Gradually add the flour mixture and beat until just combined. Add the carrots and 3/4 cup walnuts and beat until just combined.
  • Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove to the rack to cool completely; remove the parchment. (The cake layers can be made a day ahead; let cool completely, then wrap in plastic wrap.)
  • Make the frosting: Peel the ginger and grate onto a piece of cheesecloth. Wrap in the cheesecloth and squeeze the juice into a small bowl (you should get about 1 tablespoon). Add the orange juice and vanilla to the bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat in the juice mixture. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the mixer speed to high and beat until smooth, about 2 more minutes.
  • Place 1 cake layer on a platter, rounded-side down. Spread with 1 cup frosting, then top with the second cake layer, rounded-side down. Cover the top and sides with the remaining frosting. Press the remaining walnuts into the sides of the cake. Refrigerate at least 1 hour before serving.

CARROT GINGER CUPCAKES WITH SPICED CREAM CHEESE FROSTING



Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting image

A cupcake with just the right amount of spice. Toast walnuts in the microwave for easier prep. Spread evenly on microwaveable dish, and heat on high for 2 minutes. Stir and continue cooking for 1-2 minutes, stirring after each minute until lightly browned.

Provided by CoffeeB

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 9

1 (16 ounce) package poundcake mix
3/4 cup water or 3/4 cup milk
2 eggs or 4 egg whites
3/4 cup carrot, shredded
1 tablespoon ginger, ground
1 teaspoon cinnamon, divided
1/2 cup walnut pieces, toasted
1 (8 ounce) package cream cheese, softened
2 cups Cool Whip

Steps:

  • Preheat oven to 350 degrees.
  • Prepare cake batter as directed on package using water/milk and 2 eggs.
  • Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
  • Spoon batter into 24 paper lined muffin cups.
  • Bake 15 minutes or until toothpick comes clean.
  • Beat cream cheese in medium bowl with wire whisk until smooth.
  • Gently stir in whipped topping.
  • Spread with reserved 1/4 t. cinnamon.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 77.4, Fat 6.9, SaturatedFat 3.7, Cholesterol 28, Sodium 38, Carbohydrate 2.6, Fiber 0.3, Sugar 1.7, Protein 1.7

GINGER-CREAM CHEESE ICING



Ginger-Cream Cheese Icing image

Categories     Dairy     Ginger     Dessert     Bake     Quick & Easy     Cream Cheese     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 4

2 3-ounce packages cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons finely grated peeled fresh ginger

Steps:

  • Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.)

CARROT GINGER CUPCAKES



Carrot Ginger Cupcakes image

Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 12 cupcakes

Number Of Ingredients 14

2/3 cup (2 ounces) pecan halves
6 carrots (about 7 1/2 ounces), peeled
2 large eggs, room temperature
1/4 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1 1/3 cups sugar
1 cup vegetable oil
2 teaspoons freshly grated ginger
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Orange Ginger Frosting

Steps:

  • Heat oven to 350 degrees. Spread pecans in a single layer on an ungreased baking pan. Transfer to oven, and roast until toasted and brown, about 8 minutes. Give the pan a shake midway through roasting to make sure they roast evenly. Remove pan from oven, and let stand until completely cool. Finely chop pecans, and set aside. Line muffin tin with cupcake liners. Set aside.
  • Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots to yield 1 3/4 cups. Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined. Fold in toasted pecans.
  • Using a large metal spoon, fill each cupcake to the top of the paper liner. Bake until a cake tester comes out clean, rotating the pan halfway through, 20 to 25 minutes.
  • Let cool in pan for 10 minutes, then remove to cooling rack to cool completely. Spread about 1/ 4 cup frosting on each cupcake and serve. Store in an airtight container up to two days.

CARROT CUPCAKES OR CAKE WITH CREAM CHEESE FROSTING



Carrot Cupcakes or Cake with Cream Cheese Frosting image

Delicious carrot cupcakes/muffins/cake!

Provided by agent99

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

½ cup white sugar, or to taste
¾ cup buttermilk
3 eggs
⅓ cup vegetable oil
2 teaspoons vanilla extract, divided
1 (15 ounce) can pineapple chunks, drained
2 cups grated carrots
1 cup sweetened flaked coconut
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
  • Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
  • Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
  • Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 28.2 g, Cholesterol 44 mg, Fat 11.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6 g, Sodium 337.7 mg, Sugar 19 g

CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING



Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting image

Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch layer cake

Number Of Ingredients 15

1 1/2 cups (3 sticks) melted unsalted butter, plus more for pans
3 cups unbleached all-purpose flour, plus more for pans
1 cup (3 ounces) pecan halves
2 1/2 cups (12 ounces) shredded carrots
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
Orange Cream-Cheese Frosting
Candied Carrot Strips

Steps:

  • Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
  • Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
  • Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
  • Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  • Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
  • For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
  • Decorate cake with candied carrot strips as desired. Cut cake and serve.

CARROT-GINGER CUPCAKES WITH SPICED CREAM CHEESE



Carrot-Ginger Cupcakes with Spiced Cream Cheese image

Cupcakes are the hottest trend in baking, and these flavor-packed treats, blanketed with creamy frosting, are sure to be a hit with kids of all ages.

Provided by My Food and Family

Categories     Cakes

Time 1h5m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (16 oz.) pound cake mix
3/4 cup shredded carrots
1/2 cup chopped walnuts, toasted
1 Tbsp. ground ginger
1 tsp. ground cinnamon, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; stir in carrots, nuts, ginger and 3/4 tsp. cinnamon.
  • Spoon batter into 24 paper-lined muffin cups.
  • Bake 15 min. or until toothpick inserted in centers comes out clean. Cool completely.
  • Beat cream cheese in medium bowl with whisk until creamy. Gently stir in COOL WHIP; spread over cupcakes. Sprinkle with remaining cinnamon.

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CARROT CAKE CUPCAKES WITH CREAM CHEESE ICING



Carrot Cake Cupcakes with Cream Cheese Icing image

A moist carrot cake is topped with creamy cream cheese frosting.

Provided by GeniusTeenager15

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
2 tablespoons canola oil
4 large eggs
4 large carrots, grated
1 cup unsalted butter, softened
2 (8 ounce) packages cream cheese, softened
1 tablespoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 12 muffin cups with butter or line with paper liners.
  • Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
  • Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
  • Stir carrots into mixture until well combined.
  • Fill the prepared muffin cups about 2/3 full with carrot mixture.
  • Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
  • Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
  • Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 74 g, Cholesterol 143.7 mg, Fat 32.6 g, Fiber 1.4 g, Protein 7.5 g, SaturatedFat 18.7 g, Sodium 363 mg, Sugar 55.3 g

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 2h10m

Yield 36 cupcakes

Number Of Ingredients 19

1 cup canola oil
4 large eggs
3 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon baking soda
1 tablespoon vanilla extract
3 cups all-purpose flour
1 1/2 cups unsweetened shredded coconut
1 1/2 cups toasted walnuts
3/4 cup pineapple
2 cups freshly grated carrots (about 4 medium)
1 stick (8 tablespoons) unsalted butter, at room temperature
One 8-ounce package plain cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
Pinch kosher salt
1 to 2 tablespoons milk
Grated nutmeg, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
  • Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
  • For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.

Tips:

  • Use fresh carrots: Fresh carrots will give your cupcakes a more vibrant color and flavor.
  • Grate the carrots finely: This will help them distribute evenly throughout the batter.
  • Don't overmix the batter: Overmixing can make the cupcakes tough.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that they are cooked through.
  • Let the cupcakes cool completely before frosting them: This will help the frosting set properly.
  • Use a piping bag to frost the cupcakes: This will give you a neat and professional look.

Conclusion:

Carrot cupcakes with ginger cream cheese icing are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give these cupcakes a try!

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