If you’re looking for the absolute coziest treat to brighten any day, you’ve landed on the right recipe—Nana’s Carrot Carrot Cupcakes are perfectly moist, warmly spiced, and irresistibly tender, with little pops of juicy pineapple and crunchy walnuts throughout. Each bite tastes like a sweet hug straight from the oven. Whether you’re making these for a weekend brunch or a special birthday, this classic cupcake promises to convert even the most skeptical carrot cake doubters. Plus, they’re as easy to make as they are crowd-pleasing, which makes Nana’s Carrot Carrot Cupcakes a keeper for your baking repertoire.
Ingredients You’ll Need
The magic of Nana’s Carrot Carrot Cupcakes really comes down to a handful of everyday ingredients that work together to create an amazing flavor and texture. Every item here has its own role, whether to add spice, moisture, or a pleasant crunch; nothing goes into the bowl without a purpose!
- All-purpose flour: The sturdy base for perfectly fluffy cupcakes with just the right crumb.
- Baking soda: Helps the cupcakes rise beautifully, giving them a light, tender texture.
- Baking powder: Adds extra lift, making sure your cupcakes are never dense.
- Salt: Balances the sweetness and deepens all the warm, spicy notes.
- Ground cinnamon: Infuses each cupcake with a comforting, bakery-style warmth that defines carrot cake.
- Ground nutmeg: Provides a subtle, nutty aroma that pairs perfectly with the carrots.
- Ground ginger: Lends a gentle zing that wakes up the other spices.
- Large eggs: These bind everything together and keep the cupcakes tender and rich.
- Vegetable oil: Ensures each cupcake is super moist (and stays that way for days!).
- Unsweetened applesauce: Adds more moisture with a hint of fruitiness, so you can use less oil.
- Granulated sugar: Gives the cupcakes sweetness and helps with that irresistible golden crust.
- Brown sugar: Brings in deeper caramel notes and keeps everything extra moist.
- Vanilla extract: Adds lovely aromatic flavor in the background—never optional for Nana!
- Finely grated carrots: The star ingredient, providing color, natural sweetness, and signature texture.
- Crushed pineapple, drained: A secret touch that gives the cupcakes extra juiciness and brightness.
- Chopped walnuts or pecans (optional): For those who love a little crunch and nuttiness in each bite.
- Shredded coconut (optional): A subtle hint of tropical sweetness and texture for true carrot cake lovers.
How to Make Nana’s Carrot Carrot Cupcakes
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cute paper liners—this not only makes the cupcakes easy to remove, but also adds a festive touch (Nana always picked the brightest liners!).
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Giving everything a good mix now ensures the cupcakes are evenly spiced and perfectly risen in every bite.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the eggs, vegetable oil, applesauce, granulated sugar, brown sugar, and vanilla extract. Beat these together until the mixture is smooth and creamy—this is where that classic carrot cake aroma starts to build!
Step 4: Combine Wet and Dry Mixtures
Gradually sprinkle the dry mixture into your wet mixture, gently folding and stirring until everything is just combined. Don’t overmix here; stop as soon as you no longer see streaks of flour. This keeps the cupcakes nice and tender.
Step 5: Fold in the Goodies
Carefully fold in your grated carrots, drained pineapple, and—if you’re in the mood—chopped walnuts or pecans and coconut. Every spoonful should be packed with colorful, flavorful bits!
Step 6: Fill the Muffin Cups
Divide the batter evenly between your lined muffin cups, filling each about three-quarters full. This is the perfect amount for tall, beautiful cupcakes that hold their shape without overflowing.
Step 7: Bake to Perfection
Slide your pan into the oven and bake for 18 to 22 minutes, or until a toothpick poked into the center comes out clean. The waiting is the hardest part, but your kitchen will be filled with the most comforting smells!
Step 8: Cool and Frost
Let the cupcakes cool in the pan for five minutes, then move them to a wire rack. Once fully cooled, you can frost them as desired—Nana always insisted on a generous swirl of cream cheese frosting for the finishing touch.
How to Serve Nana’s Carrot Carrot Cupcakes
Garnishes
Cream cheese frosting and a sprinkle of toasted nuts are an absolute must for topping Nana’s Carrot Carrot Cupcakes. For a little extra charm, try garnishing with a tiny edible carrot or a light dusting of cinnamon. It’s a simple way to hint at all the goodness inside.
Side Dishes
These cupcakes are a dream alongside a hot cup of tea or coffee, or paired with fresh fruit for a balanced dessert spread. A side of tangy Greek yogurt can also be lovely to complement the sweet and spicy flavors.
Creative Ways to Present
If you want to make Nana’s Carrot Carrot Cupcakes the star of your table, arrange them on a tiered platter, or add colorful liners and fun flags for birthdays. For an elegant touch, serve them in individual ramekins with a swirl of cream and a sprinkle of coconut on top.
Make Ahead and Storage
Storing Leftovers
Nana’s Carrot Carrot Cupcakes keep beautifully for several days! Just store them in an airtight container in the fridge for up to four days. They stay moist and flavorful, making them perfect for snacks or lunchbox treats all week.
Freezing
To enjoy these cupcakes even longer, freeze them (unfrosted) in a single layer until solid, then transfer to a zip-top bag or airtight container for up to two months. Let them thaw overnight in the refrigerator before frosting and serving.
Reheating
If you’re craving that fresh-baked warmth, simply pop a cupcake (again, unfrosted) into the microwave for 10-15 seconds. This brings back some of that straight-out-of-the-oven magic! Add the frosting after they’re warm for the best texture.
FAQs
How finely should I grate the carrots?
For Nana’s Carrot Carrot Cupcakes, using finely grated carrots is key—they blend seamlessly into the batter and keep the cupcakes moist without overwhelming chunks.
Can I skip the pineapple or nuts?
Absolutely! While the pineapple adds extra moisture and brightness, and nuts offer a delightful crunch, the cupcakes will still be delicious without them. The recipe is flexible to suit your preferences.
What’s the best way to frost these cupcakes?
Classic cream cheese frosting is Nana’s go-to, but you can make it lighter with a whipped cream cheese topping or even a dusting of powdered sugar if you want them a bit less sweet.
Can I make these cupcakes gluten-free?
Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend, and triple check that all other ingredients are gluten-free. The results are still incredibly moist and flavorful.
How do I know when the cupcakes are done?
Start checking at the 18-minute mark; insert a toothpick into the center. If it comes out clean or with a few moist crumbs (but no wet batter), Nana’s Carrot Carrot Cupcakes are ready to cool!
Final Thoughts
Once you taste a batch of Nana’s Carrot Carrot Cupcakes, you’ll see why this recipe is such a cherished classic. There’s just something about the cozy flavors and the perfect crumb that makes these a joy to bake and to share. Don’t wait for a special occasion—whip up a dozen and bring a little “Nana magic” to your kitchen!
Print
Nana’s Carrot Carrot Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the nostalgic flavors of Nana’s Carrot Cupcakes, a moist and spiced treat that’s perfect for any occasion. These cupcakes are a delightful blend of carrots, pineapple, and warm spices, topped with a classic cream cheese frosting.
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
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Add-Ins:
- 2 cups finely grated carrots (about 3–4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the dry ingredients.
- Mix Wet Ingredients: In a large bowl, beat the eggs, oil, applesauce, sugars, and vanilla until smooth.
- Combine Ingredients: Gradually mix in the dry ingredients. Fold in carrots, pineapple, and optional nuts/coconut.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes. Cool before frosting.
Notes
- Top with cream cheese frosting for a classic touch.
- Store in the fridge for up to 4 days for lasting freshness.
- Applesauce and pineapple add extra moisture to the cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
