Carrot Cake Cupcake with Spiced Cream Cheese Frosting

Carrot Cake Cupcake with Spiced Cream Cheese Frosting

Domino® Golden Sugar adds depth of flavor and King Arthur Flour ensures these new Carrot Cake Cupcakes bake perfectly before being topped with cinnamon & nutmeg spiced buttercream as an Easter treat.

Prep Time
Cook Time
21-24 minutes
Carrot Cake Cupcake with Spiced Cream Cheese Frosting
King Arthur Baking Company

Domino® Sugar is proud to partner with America’s first and finest flour company, King Arthur Baking Co., to create these tempting Carrot Cake Cupcakes with Spiced Cream Cheese Frosting for your Easter celebration. Like us, they share a timeless passion for crafting and baking with high-quality ingredients.

24 cupcakes; or a 9" x 5" or tea loaf pan + 6 cupcakes
  • 1 1/4 cups (248g) vegetable oil
  • 2 cups (396 g) Domino® Golden Sugar
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves 
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder 
  • 1/2 teaspoon baking soda
  • 3 cups (326g) finely grated carrots
  • 1 cup (113g) chopped walnuts or pecans
  • one 8-ounce package cream cheese, softened
  • 8 tablespoons (113g) butter, softened
  • 4 cups (452g), sifted if lumpy  Domino® Powdered Sugar
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup (198g) Domino® Golden Sugar
  • 1/3 cup (76g) water 
  • 3/4 cup (85g) walnuts, coarsely chopped and toastedslac



Step 1

Preheat the oven to 350°F. Lightly grease two standard muffin pan or cupcake pans; or line the pans with papers and grease the papers. Note: To make a loaf and cupcakes instead of 2 dozen cupcakes, see “tips,” below.  

To Make the Cupcakes

Step 2

In a large bowl or the bowl of your stand mixer, beat together the oil, sugar, salt, eggs, and spices. 

Step 3

Whisk the flour with the baking powder and baking soda and add to the bowl, stirring to combine. 

Step 4

Add the carrots and nuts and mix until just blended. Scoop the batter into the prepared pans, using about 55g for each cupcake; a muffin scoop works well here. 

Step 5

Bake the cupcakes for 21 to 24 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean.  

Step 6

Remove the cupcakes from the oven, and after about 10 minutes transfer them to a rack to cool. Allow them to cool completely before frosting. 

To make the frosting

Step 7

In a large bowl, or the bowl of your stand mixer, beat the cream cheese and butter at medium speed until smooth and creamy. 

Step 8

Reduce the speed to low and add the powdered sugar, vanilla, and spices. 

Step 9

Return to medium speed and beat for 1 to 2 minutes, until creamy. 

To Make the Topping

Step 10

Line a baking sheet with parchment and set aside. 

Step 11

In a small saucepan, combine the sugar and water and cook over medium-high heat until the mixture reaches 320°F. Do not stir. 

Step 12

Remove the syrup from the heat and add the walnuts. 

Step 13

Carefully transfer the mixture to the prepared pan. Cool completely before breaking into small pieces.  

Step 14

Frost the cupcakes and garnish with the walnut brittle topping before serving. 

Storing Information

Step 15

Store, covered, in the refrigerator for up to one week; freeze for longer storage. 

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