42 responses

  1. Alli
    April 19, 2025

    Would I be able to use coconut oil instead of vegetable oil for this recipe?

    Reply

    • Kara Cook
      April 21, 2025

      You can try it, but the cupcakes won’t be quite as moist. Oil that is liquid at room temperature keeps baked goods soft. They shouls still be good, but not quite the same. 🙂

      Reply

  2. ES
    June 14, 2024

    Wow, The combination of cupcakes looks absolutely delicious, I will definitely try this recipe for my weekend cooking adventure. Thanks for sharing this amazing recipe.

    Reply

    • Kara Cook
      July 1, 2024

      You are so welcome. Hope you love the cupcakes!

      Reply

  3. Rachel
    May 20, 2023

    ABSOLUTELY DELISH!! Best carrot cupcakes ever! So soft & moist! And the frosting is perfect!! Great combo. Definitely saving this recipe!

    Reply

    • Kara Cook
      May 22, 2023

      Yay, I am so happy that you loved them Rachel!

      Reply

  4. Hasan
    April 20, 2021

    Will definitely try on oreo cupcakes, thank you for sharing such an amazing tip.

    Reply

    • Kara Cook
      June 7, 2021

      I haven’t tried that yet, sounds delish!

      Reply

  5. Lisa Win
    October 28, 2020

    Easy carrot cupcakes that have the best brown sugar frosting recipe! They turn out perfect every time and are super moist. THIS is the recipe you need! Thanks

    Reply

    • Kara Cook
      November 12, 2020

      So happy that you enjoyed the cupcakes and the frosting Lisa! I appreciate you stopping by! 🙂

      Reply

  6. Morgan
    August 4, 2020

    Could I make these into Jumbo cupcakes (muffin tin size)? If so, what would the temp and/or time adjustment be? Thank you!

    Reply

    • Kara Cook
      August 13, 2020

      You shouldn’t need to adjust the oven temperature, but they will take longer to bake. I’d start with 25 minutes, but leave the oven light on so you can watch them carefully.

      Reply

  7. Meaghan
    May 8, 2020

    Made a batch for my dad’s birthday, they were amazing and I don’t normally like carrot cake! The super fine grate really was a nice touch and the sour cream makes them so light an fluffy, the brown sugar and the cinnamon have something going on, just an awesome recipe and they were quick 2 hours total , I cheated and placed in front of AC to cool 🙂 I did add chopped walnuts to half the batch and it worked out great. Thank you, can’t wait to try some more of your recipes!

    Reply

  8. Lindsey
    April 7, 2020

    Hi! I am going to make these for Easter on Sunday. Is the butter salted or unsalted? Thanks so much!

    Reply

    • Kara Cook
      April 15, 2020

      Sorry, I just saw your comment. I always just use regular salted butter. Too much hassle trying to keep track of both kinds. Haha.I hope your cupcakes turns out just perfectly for your Easter dinner. 🙂

      Reply

  9. Beti
    March 26, 2020

    Did it today with my 5y son. Yummy!

    Reply

  10. GIGGY MARKY
    September 17, 2019

    yummy!

    Reply

  11. Erikah
    September 2, 2019

    Can I use the same recipe to make a 3 layer cake??

    Reply

  12. Kashish
    July 31, 2019

    I want to try this recipe. It looks absolutely delicious. But can I replace the powdered sugar entirely with brown sugar in frosting?

    Reply

    • Kara Cook
      September 17, 2019

      I don’t recommend it. Powdered sugar is blended to be super fine so that it dissolves easily and makes a smooth frosting. It also adds volume. I think it would be nearly impossible to get a creamy frosting using just brown sugar.

      Reply

  13. Katherine
    April 20, 2019

    These are amazing! I’ve made them multiple times and they’re a huge hit! Is there anyway to turn this recipe into just a regular 8in cake?

    Reply

    • Kara Cook
      May 15, 2019

      I think it’s probably too much batter for one 8″ pan, but not quite enough for two. I’d cut the recipe in half and have a shorter cake rather than risk the batter overflowing into the oven. If you give it a try, let me know how it works!

      Reply

  14. Mika
    March 5, 2019

    What if i don’t have a sour cream?.. is there any alternate for it?

    Reply

    • Kara Cook
      March 13, 2019

      Plain yogurt or plain greek yogurt would work just as well. Buttermilk would probably work in a pinch. 🙂

      Reply

  15. Araki Hirofumi
    December 16, 2018

    This recipe was… how do I say it? Excellent!! Finally I have found a carrot cake recipe I love. Appreciate it!

    Reply

  16. Shannon
    November 3, 2018

    Wow, just the cupcake recipe I was searching for, so good! Thanks!

    Reply

  17. Chiquita
    November 2, 2018

    Cupcakes look good, saved to my bookmarks!

    Reply

  18. Amy
    November 1, 2018

    Thanks for a Carrot Cake cupcake recipe without crushed pineapple or pecans! Looking forward to making these!

    Reply

    • Kara Cook
      November 1, 2018

      You are so welcome! My kids prefer them this way, that’s for sure. Hope you enjoy them!

      Reply

  19. Ann
    October 24, 2018

    I’ve always loved carrot cake, but I think I might like these cupcakes even more. The frosting is incredible!

    Reply

  20. Damion
    October 24, 2018

    Superb recipe, some of the tastiest cupcakes I’ve ever made!

    Reply

  21. Sadie
    October 18, 2018

    I wanted to thank you for this very good cupcake recipe!! I absolutely enjoyed every bite. The frosting is so good!

    Reply

  22. Lisa Walker
    September 23, 2018

    Made this tonight and it was a hit. The icing was the best! Thanks for sharing. Need to work on my frosting skills.

    Reply

    • Kara Cook
      October 12, 2018

      It took me a bit of practice to get my frosting to look decent. Don’t worry, you’ll get there! But of course even if the frosting doesn’t look perfect, they still taste amazing! 🙂

      Reply

  23. Sylvia
    September 17, 2018

    Such a fun idea to serve carrot cake in cupcake form! We loved them, and the frosting is divine!

    Reply

  24. Saltish
    September 11, 2018

    These cupcakes look super delicious. Thanks for sharing such a nice recipe.

    Reply

    • Kara Cook
      October 12, 2018

      Thanks for stopping by and leaving a nice comment. I appreciate it! And I hope you do give the cupcakes a try!

      Reply

  25. Kristyn
    September 10, 2018

    Oh yum – I haven’t always been fan of carrot cake – but these cupcakes are phenomenal! And that frosting… SO good!!

    Reply

    • Kara Cook
      October 12, 2018

      Thanks Kristyn, so glad you liked them!

      Reply

  26. Becca
    September 9, 2018

    This looks amazing!!! I’ve got to try this.

    Reply

  27. Jennifer Lifford
    September 9, 2018

    These are amazing and that cream cheese frosting is to die for!! I’ll have to make extra of the frosting next time so I can eat it on its own! 😉

    Reply

    • Kara Cook
      October 12, 2018

      Making extra frosting is a great plan!

      Reply

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