These Caramel Pecan Carrot Cupcakes are the ultimate blend of sweet, spiced, and nutty flavors in every bite. Made with fresh carrots, toasted pecans, and a hint of cinnamon, each cupcake is topped with a rich cream cheese frosting and a drizzle of caramel for the perfect bakery-style finish. Ideal for spring gatherings, Easter, or cozy weekend baking, these cupcakes taste like homemade comfort with a gourmet twist.

Why You’ll Love This Recipe

You’ll fall in love with these Caramel Pecan Carrot Cupcakes because they’re incredibly moist, easy to make, and beautifully balanced. The combination of fresh shredded carrots, pineapple (or applesauce), and warm spices makes them naturally flavorful and tender. Add in a smooth caramel cream cheese frosting and crunchy toasted pecans, and you’ve got a dessert that’s both elegant and comforting — perfect for any occasion.

Caramel Pecan Carrot Cupcakes

There’s something timeless about a classic carrot cake, and when you turn that into cupcakes, you get all the flavor and joy in perfectly portioned bites. These Caramel Pecan Carrot Cupcakes are rich, moist, and layered with flavor — from the warm spice of cinnamon to the creamy tang of the frosting.

Unlike heavy, overly sweet desserts, these cupcakes strike the perfect balance. The finely shredded carrots bring natural sweetness and moisture, while the crushed pineapple (or applesauce) adds a subtle fruity note that makes every bite light yet satisfying. It’s that perfect harmony between freshness and indulgence.

The addition of toasted pecans adds depth and crunch, elevating these cupcakes from simple to sophisticated. Every bite gives you that nutty aroma paired with tender crumb and creamy frosting — it’s dessert perfection.

The frosting is what truly ties it all together: a silky, rich cream cheese frosting infused with a swirl of caramel topping. It’s slightly salty, buttery, and sweet — complementing the spiced cake beautifully. For the final touch, a sprinkle of chopped pecans and a whole toasted pecan on top adds both beauty and texture.

These cupcakes aren’t just a dessert; they’re an experience — a little nostalgic, a little luxurious, and always irresistible. They’re perfect for Easter brunches, birthday celebrations, or as a show-stopping dessert for a cozy family dinner.

What makes this recipe special is how approachable it is. No fancy tools, no complicated steps — just simple ingredients and a few mixing bowls. Even beginner bakers will feel confident creating cupcakes that look and taste bakery-quality.

You can easily customize the recipe, too. Don’t like raisins? Leave them out. Prefer walnuts? Swap them for pecans. Want extra caramel drizzle? Go for it — these cupcakes are made to be enjoyed your way.

Each bite captures the essence of homemade baking — warm spices, creamy frosting, and the sweet satisfaction of something made with care. These Caramel Pecan Carrot Cupcakes are proof that a classic can still surprise you with every bite.

Servings & Time

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

For the Cake

• 1 cup all-purpose flour

• 1½ teaspoons cinnamon

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup sugar

• 2 eggs, beaten

• ½ cup canola or vegetable oil

• 1 teaspoon vanilla extract

• 1 cup finely shredded carrots

• ½ cup chopped toasted pecans

• 1 small can (8 oz) crushed pineapple, well-drained (or ⅓ cup unsweetened applesauce)

• ½ cup raisins (optional)

For the Frosting

• 8 oz cream cheese, softened

• ½ cup butter, softened

• 2½–3 cups powdered sugar

• 2 teaspoons vanilla extract

• ⅛ teaspoon salt

• ¼ cup caramel topping

• ⅓ cup finely chopped toasted pecans

• 12 whole toasted pecans (for garnish)

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.

2. In a medium bowl, combine flour, cinnamon, baking soda, baking powder, and salt; set aside.

3. In a large bowl, whisk together sugar, eggs, oil, and vanilla until smooth and well blended.

4. Add the dry mixture to the wet ingredients and stir until just combined — do not overmix.

5. Gently fold in shredded carrots, pecans, pineapple (or applesauce), and raisins if using.

6. Divide the batter evenly into cupcake liners, filling each about ⅔ full.

7. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

8. For the frosting, beat cream cheese and butter together until light and fluffy.

9. Gradually add powdered sugar, vanilla, and salt; mix until creamy. Beat in caramel topping until smooth.

10. Pipe or spread frosting on cooled cupcakes, then garnish with chopped pecans, a caramel drizzle, and one whole pecan per cupcake.

Tips

• Toast the pecans for a deeper, richer flavor.

• Swap pineapple with applesauce for a smoother texture.

• Refrigerate cupcakes after frosting if not serving immediately.

• For an extra indulgent touch, drizzle with warm caramel before serving.