Nana’s Carrot Carrot Cupcakes Recipe
If you’re looking for a sweet, nostalgic treat that feels like a warm hug, Nana’s Carrot Carrot Cupcakes are a must-bake. Perfectly spiced, brimming with juicy carrots, and topped with a creamy blanket of tangy frosting, these cupcakes are everything you love about classic carrot cake, just in portable, shareable form. Each bite is moist and rich thanks to a blend of pineapple, nuts, and coconut, making them irresistible for family gatherings, birthday parties, or any moment you want to indulge in something special. Trust me, these cupcakes have the magical power to transport you right back to Nana’s kitchen.
Ingredients You’ll Need
There’s nothing fancy here — just honest, everyday ingredients that work together to turn out the most unforgettable cupcakes you’ll ever taste. Each piece plays a starring role, creating the signature taste and tender crumb of Nana’s Carrot Carrot Cupcakes.
- All-purpose flour: The sturdy, reliable backbone of nearly every good cupcake, giving them structure without heaviness.
- Baking soda: Ensures the cupcakes rise just right, keeping them light and tender.
- Baking powder: Adds a little extra lift, so every bite is delightfully fluffy.
- Salt: A tiny pinch balances sweetness and punches up all those cozy flavors.
- Ground cinnamon: Brings warm, spicy notes that pair beautifully with carrots and pineapple.
- Ground nutmeg: Adds subtle warmth and a hint of nostalgia — just like Nana would do.
- Vegetable oil: Makes for an ultra-moist crumb and a soft, melt-in-your-mouth texture.
- Granulated sugar: Classic sweetness, giving the cupcakes structure and a delicate crumb.
- Brown sugar: Deepens the flavor with its molasses richness and extra moisture.
- Large eggs: Bind everything together for the perfect cupcake consistency.
- Vanilla extract: Rounds out the flavor with warmth and depth.
- Finely grated carrots: The star ingredient, keeping things moist, sweet, and unmistakably carrot-y.
- Crushed pineapple (drained): Adds juiciness and tang, ensuring every bite is lively and never dry.
- Chopped walnuts or pecans (optional): For a satisfying crunch and a touch of nutty flair.
- Shredded coconut (optional): Lends sweetness and tropical texture — Nana was never afraid to get creative!
- Cream cheese (for frosting): Silky, tangy, and essential for that classic carrot cake finish.
- Unsalted butter (for frosting): Blends beautifully with the cream cheese for a rich, luscious texture.
- Powdered sugar (for frosting): Creates a sweet, melt-in-your-mouth frosting with no grittiness.
- Vanilla extract (for frosting): Infuses the frosting with cozy, aromatic depth.
How to Make Nana’s Carrot Carrot Cupcakes
Step 1: Prep Your Oven and Cupcake Tin
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot and ready when your batter is set. Line a 12-cup muffin tin with paper liners — this not only keeps clean-up easy but also makes the cupcakes look extra special when serving. A little prep at the beginning makes everything smoother later!
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine your flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Use a whisk to blend them thoroughly; this ensures your leaveners and spices are evenly distributed throughout the batter. Even mixing means every cupcake will bake up with the same delightful flavor and tender crumb.
Step 3: Mix the Wet Ingredients
In a large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. You’ll want to mix until smooth and slightly pale — this step creates a creamy base and ensures the sugars are nicely dissolved, setting the stage for that signature moistness of Nana’s Carrot Carrot Cupcakes.
Step 4: Combine Wet and Dry
Gently fold the dry mixture into the wet ingredients, stirring just until there are no visible streaks of flour left. It’s important not to overmix here so your cupcakes stay fluffy, not tough. The batter will be thick, and you’re looking for just the right balance between incorporated and overworked.
Step 5: Add the Carrots, Pineapple, and Goodies
Now, fold in the grated carrots, drained pineapple, and, if you’d like, the nuts and coconut. These add-ins deliver moisture, texture, and incredible bursts of flavor with every bite. The color will seem brighter and the batter more lively — exactly what you want for real, old-fashioned carrot cake.
Step 6: Fill and Bake
Spoon the batter into your prepared cupcake liners, filling each about three-quarters full. Slide them into the oven and bake for 18 to 22 minutes. You’ll know they’re ready when a toothpick poked into the center comes out clean or with just a few moist crumbs. Let them cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely. This helps the cupcakes stay moist and keeps the bottoms from getting soggy.
Step 7: Make the Cream Cheese Frosting
While your cupcakes are cooling, beat together the softened cream cheese and butter until creamy and lump-free. Gradually add the powdered sugar, then beat in the vanilla extract. You’re aiming for a thick, spreadable frosting that isn’t at all runny. Once the cupcakes have cooled fully, generously frost each one — the tangy cream cheese is a dreamy companion for the sweet, spiced cake.
How to Serve Nana’s Carrot Carrot Cupcakes
Garnishes
There’s no better way to finish Nana’s Carrot Carrot Cupcakes than with a playful flourish. Sprinkle each frosted cupcake with extra chopped walnuts or pecans, a pinch of shredded coconut, or even a scattering of orange zest. For a daintier touch, try a single pecan half or a tiny edible flower right in the center — it’s the little extras that make everyone feel cherished.
Side Dishes
Balance the sweetness by pairing your cupcakes with something a bit tart or fresh. A simple fruit salad with pineapple, berries, or sliced apples works wonders. These cupcakes also shine alongside a scoop of vanilla or coconut ice cream for a decadent dessert plate that’s always a crowd-pleaser at birthdays and brunches alike.
Creative Ways to Present
If you’re baking Nana’s Carrot Carrot Cupcakes for a special occasion, try creating a cupcake tower topped with cute carrot toppers or colorful bunting. For picnics or lunchboxes, wrap each cupcake in parchment and tie with twine. Cupcake jars (layering cupcake chunks and frosting in mason jars) also make wonderfully nostalgic gifts — just don’t forget to include a fork!
Make Ahead and Storage
Storing Leftovers
To keep your cupcakes as soft and flavorful as the day you baked them, store them in an airtight container. If they’re frosted, pop them in the fridge to preserve that creamy topping, and let them come to room temperature before serving for the best texture and flavor. Unfrosted cupcakes can stay perfectly fresh at room temperature for up to two days, so you can always bake ahead for busy weeks.
Freezing
If you want to get ahead or keep a few treats in reserve, Nana’s Carrot Carrot Cupcakes freeze beautifully. Wrap unfrosted cupcakes tightly in plastic wrap, then stack them in a zip-top bag or airtight container. When you’re ready for a cupcake fix, take them out and let them thaw at room temperature. (Frosting can also be frozen separately; just rewhip after thawing for best results.)
Reheating
For that fresh-baked texture, you can reheat unfrosted cupcakes by placing them in a 300°F oven for about 7 minutes. Just be sure they’re not frosted yet — wait to add the cream cheese icing until after they’ve cooled down. If you’re just looking to take the chill off refrigerated cupcakes, a quick 10 seconds in the microwave (without frosting) will do the trick.
FAQs
Can I make Nana’s Carrot Carrot Cupcakes nut-free?
Absolutely! The walnuts or pecans are totally optional, so you can leave them out without losing any flavor or moisture. If allergies are a concern, skip the nuts and perhaps add a bit of extra shredded coconut or even raisins for texture.
Why do the cupcakes have pineapple in them?
The crushed pineapple isn’t just delicious — it helps make Nana’s Carrot Carrot Cupcakes unbelievably moist and adds a light tang that complements the sweetness of the carrots. Don’t worry, it won’t make your cupcakes taste “tropical,” just richly flavorful.
Can I use a different frosting?
Yes! While the cream cheese frosting is classic and beloved, you can experiment with vanilla buttercream or even a citrus glaze if you prefer. However, the tanginess of the cream cheese really sets off the spices and sweetness of the cupcakes, so it’s highly recommended.
How do I grate carrots so they blend well?
Use the fine side of a box grater or your food processor’s shredding disc for best results. Finer shreds of carrot bake up seamlessly into the batter and ensure the cupcakes stay moist without any stringy bits.
Can I make Nana’s Carrot Carrot Cupcakes as a cake instead?
You sure can! Just pour the batter into a greased 8×8-inch pan (or similar size) and bake at 350°F for 28 to 32 minutes, or until a toothpick comes out clean. It’s still Nana’s Carrot Carrot Cupcakes magic — just in sliceable form!
Final Thoughts
I absolutely adore sharing this recipe for Nana’s Carrot Carrot Cupcakes because it always brings smiles and requests for seconds. If you’ve never made carrot cupcakes from scratch, give these a try — they’re so much tastier than any box mix, with real carrot flavor, lovely spice, and loads of love in each bite. You’ll soon see why this is a family favorite, and I hope it becomes one for you, too.
Print
Nana’s Carrot Carrot Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the nostalgic flavors of Nana’s Carrot Carrot Cupcakes. These moist and flavorful cupcakes, topped with luscious cream cheese frosting, are a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/3 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded coconut (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In a large bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Combine the batter: Fold in the dry ingredients, then stir in the grated carrots, pineapple, and optional nuts or coconut.
- Bake the cupcakes: Divide the batter among the cupcake liners and bake for 18–22 minutes. Let cool before frosting.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then frost the cooled cupcakes.
Notes
- Cupcakes can be made a day ahead and stored in an airtight container.
- Keep frosted cupcakes refrigerated.
- Add raisins or substitute applesauce for pineapple if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
