These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. Add nuts or leave them out — it's up to you!

Photography Credit: Elise Bauer

Featured in 12 Desserts for Your Easter Table

I find that you can tell a lot about someone based on the type of carrot cake they make. I find that those who enjoy pineapple and coconut in their carrot cake are a bit more flamboyant and unpredictable than the average baker and, likely, have a tiki shirt in their closet.

Those who prefer heavy amount of cloves and raisins are traditionalists; they have a penchant for nostalgia and reminiscing over their fragrant and fruity carrot cakes that encapsulate their childhood.

Others prefer orange juice – modernizing the classics and stirring up cocktails to pair with them.

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My Favorite: Carrot Cake Cupcakes

I like to see myself as inventive, strange, and maybe even quirky — my carrot cake is a carrot cupcake (I like to think I’m a wee bit adorable, too). Toasted walnuts add a certain bittersweet and earthy taste to the cupcakes. Cinnamon and a good dose of cardamom give it a faraway newness, which is only made more intriguing with the floral and citrusy finish from the orange zest.

Dolloped with some cream cheese frosting, it’s a carrot cupcake that emulates old times from way back when with a bit of a contemporary twist. A funky cupcake that anyone’s personality can appreciate.

So then, what does your carrot (cup)cake say about you?

Suggestions and Substitutions

So many of you have made this recipe over the years and shared with us your versions! Here are a few favorites that everyone should try:

Don’t like nuts? Skip them!

Don’t like cream cheese frosting? Make regular buttercream!

Don’t have (or like) cardamom? Leave it out, or add extra cinnamon

Add some raisins — rehydrate them in some water before mixing into the batter

Add a half cup of toasted shredded coconut, or sprinkle some over the tops

Add a splash of Grand Marnier to the batter, the frosting, or both!

How to Store These Cupcakes

The cupcakes can be baked (but left unfrosted) for a day or two before you plan to serve them. Wait to top with frosting until the day you plan to serve them, and then serve within a few hours.

Leftover frosted cupcakes should be refrigerated. Let them come to room temperature before enjoying.

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