Here it is: my favorite recipe for carrot cake. And cupcakes, naturally.

Carrot Cupcakes with Honey Cream Cheese Frosting

Carrot cake is my favorite dessert and I’ve been searching for a recipe I can call “the best” for a while.

So, HERE IT IS!!! I’m dying right now.

Carrot Cupcakes with Honey Cream Cheese Frosting

Carrot Cupcakes with Honey Cream Cheese Frosting

And strangely, there’s really nothing to this recipe. No pineapple, no wonky ingredients…just stuff I have already or can find easily at the market.

Carrot Cupcakes with Honey Cream Cheese Frosting

So here’s my idea of the perfect carrot cake:
ICING OPTIONAL (as in, the icing shouldn’t make the cake, it should accompany it!)

Carrot Cupcakes with Honey Cream Cheese Frosting

So for this recipe, I made a simple cream cheese icing with honey that really adds a nice flavour to that fabulous carrot cake base.

Carrot Cupcakes with Honey Cream Cheese Frosting

This cake is a total babe naked too. Oof, this is my dream right here.

Carrot Cupcakes with Honey Cream Cheese Frosting

Pass me some cake!

Carrot Cupcakes with Honey Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 cupcakes


  • 1/2 cup pecan halves, divided
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups grated carrots (about 6 large carrots)
  • Honey Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/4 cup unsalted butter, softened
  • 1/3 cup liquid honey
  • Approx. 1 1/2 cups powdered sugar


  1. Preheat oven to 350 degrees F. Line a muffin pan with 12 paper liners.
  2. Spread the pecans in a single layer on a baking sheet and toast them in the oven until they become fragrant, about 6 minutes. Chop the pecans and set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger and salt.
  4. In another medium bowl, beat the brown sugar, oil and eggs together until well blended. Add the flour mixture to the egg mixture and beat until just combined. Fold in the carrots and 1/4 cup of pecans with a rubber spatula.
  5. Divide the batter among the 12 muffin cups. Bake until a toothpick inserted in center comes out clean, about 20 minutes.
  6. Meanwhile, make the cream cheese frosting. In a medium bowl, beat together the cream cheese, butter and honey until light and fluffy with your hand mixer. Add in powdered sugar and beat until combined. If you notice the powdered sugar isn't stiff enough, add in more powdered sugar.
  7. When the cupcakes have cooled completely, frost them with the cream cheese icing and sprinkle with the rest of the chopped pecans.


Recipe adapted from Honey and Jam

Tagged with →  

23 Responses to Carrot Cupcakes with Honey Cream Cheese Frosting

  1. Frosting is never optional. ๐Ÿ˜‰

    I was just talking to my husband about carrot cake and how it’s been way too long since I’ve made one. Gotta fix that soon!

  2. Cakespy says:

    These look just perfect. Honey and cream cheese are like ambrosia to me, and pairing them with cake = heaven.

  3. I could eat these all day, every day. Love carrot cupcakes and your honey cream cheese frosting is perfect. Yum!!

  4. These cupcakes look stunning and your photos are to die for! So pretty and pinning ๐Ÿ™‚

  5. Sues says:

    These are the most gorgeous “grown up” cupcakes! I agree the frosting shouldn’t MAKE the cupcake, but frosting is never optional in my world ๐Ÿ™‚

  6. Oh my! My dad is kinda obsessed with carrot cake, so I might make this for him for Father’s Day.

  7. I’m digging the honey cream cheese frosting!

  8. Carrot cake is one of my favorite desserts, love those huge specs of carrots in the cupcakes, and also such a great idea to add honey to the cream cheese!

  9. Those carrot muffins look great and I love the sound of the honey cream cheese frosting!

  10. Love everything about these cupcakes! Especially the fact that there’s no pineapple in them ๐Ÿ™‚ Oh and that frosting – I could eat it by the spoonful!

  11. Ashley says:

    Oh my these look good! I’ve always loved carrot cake but lately I reallllyyyy love it! haha I would devour one (or two…) of these!

  12. I actually really hate pineapples in carrot cake – why mess up something so good?! This version looks great!

  13. These. Look. Perfect! Thanks for sharing ๐Ÿ˜€
    Cream cheese in your scramble, cream cheese on your cupcakes, you really can’t go wrong with it eh? Mmmmmm ๐Ÿ˜€ Have an amazing weekend! x

  14. Joanne says:

    YES! You did it. You found THE ONE. I love how these are ORANGE. you can tell there’s a ton of carroty goodness stuffed into them.

  15. Leslie says:

    I will be making these for breakfast. Bookmarked!

  16. Yum – these look SO good! The honey cream cheese frosting is such a delicious touch! I CANNOT wait to make these ๐Ÿ™‚

  17. mustLOLO says:

    Hi Katrin,
    In the autumn we like warm, spicy flavors.
    My cousin makes carrot cakes so I make the cupcakes.

  18. […] 19. Carrot Cupcakes with Honey Cream Cheese Frosting […]

  19. […] love carrots, and after attempting to make carrot cake flavoured everything…from cupcakes to pancakes to oatmeal to smoothies to quick bread…I thought “why not carrot cake […]

Leave a Reply

Your email address will not be published. Required fields are marked *