Carrot Cake Cupcakes with Cream Cheese Frosting



Active Time: 15 minutes
Total Time: 45 minutes

Recipe Yield

12 Servings

bon COOK Products Used

Flexipan® Fluted Tray, Medium Perforated Baking Sheet, Stainless Mixing Bowl, Pastry Bag and Tips

DetailsAdditional Info


  • 1 cup Flour
  • 3/4 cup Sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 1/2 cups grated Carrots (heaping)
  • 2/3 cup Oil
  • 2 Eggs, beaten
For the frosting:
  • 4 ounces Cream Cheese
  • 4 tablespoons Butter
  • 2 cups Confectioners’ Sugar (or more if desired)
  • 1 teaspoon Vanilla Extract

bon COOK Products Used

Flexipan® Fluted Tray, Medium Perforated Baking Sheet, Stainless Mixing Bowl, Pastry Bag and Tips


  1. Preheat the oven to 350 degrees F and place oven rack in center position.
  2. Place Flexipan Fluted Tray on Perforated Baking Sheet and set aside, then in Mixing Bowl, combine the Flour, Sugar, Cinnamon, Baking Soda, Baking Powder and Salt
  3. In a separate bowl, combine the grated Carrots and the Oil and slowly add the Flour mixture, stirring until combined. Add the beaten Eggs and stir to incorporate
  4. Scoop the batter into Tray, filling each well about 2/3 of the way up the side. Bake for 12-15 minutes, or until center is firm and allow the cakes to cool
  1. Blend the Cream Cheese, Butter, and Vanilla until smooth, then slowly beat in Confectioners’ Sugar until smooth
  2. Transfer to Pastry Bag with Tip in place and frost each cake to your liking. 

*bon TIP: Is the frosting your favorite part? Then you will want to double the frosting recipe, so you can pipe those deliciously high frosting peaks on your delectable cakes.                            


Active Time: 15 minutes
Total Time: 45  minutes

Recipe Yield

12 Servings


Carrot Cake Cupcakes with Cream Cheese Frosting

5 Stars Based on 1 Review(s)

Jess WhiteAL - 5 Stars
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SO Yummy & Easy!

March 6,2018
SO Yummy & Easy!

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