These carrot cupcakes are warmly spiced, sweet, packed with shredded carrot and finished with a light, fluffy marshmallow frosting. Pure joy in every bite.
I owe you an apology: I’ve kept this recipe to myself for a year while I perfected it. Early versions had frosting that was too runny, bland, or suffered texture issues. I finally refined the technique and ingredients until the cupcakes and frosting behaved exactly as I wanted.
Now that they’re perfected, I’m excited to share them. I love carrot cake — it’s one of the few desserts where I’m happy to include vegetables — and I’ve baked many iterations until I settled on this version.
These cupcakes strike a careful balance: warm spice, plenty of brown sugar and a generous 1½ cups of shredded carrot so every bite tastes of carrot. They’re made with oil for the best texture — consistently moist without being heavy.
The frosting is a highlight: a jar of marshmallow fluff combined with butter, icing sugar, vanilla and a little milk yields a silky, cloud-like topping. It pairs perfectly with the spice and sweetness of the cupcakes, and yes—I may have sampled it by the spoonful.
If you’re searching for your next carrot cake treat, give these a try — they’re reliable, flavorful and much loved by everyone who tastes them.
Carrot Cupcakes with Marshmallow Frosting
Annie S
Pin Recipe
20 mins
20 mins
40 mins
12
Ingredients
- For the cupcakes:
- 2/3 cup (160ml) vegetable or sunflower oil
- 3/4 cup (150g) light brown sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups (210g) plain flour
- Pinch of salt
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 1/2 cups (225g) shredded carrot
- 1/2 cup (65g) walnuts (optional)
- For the frosting:
- One 212g (7.5oz) jar of marshmallow fluff
- 1 stick (113g) unsalted butter, at room temperature
- 2 cups (240g) icing sugar, sifted
- 1/2 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat the oven to 180°C / 350°F and line a 12-cup cupcake tray with cases.
- In a large bowl or stand mixer, combine the oil, brown sugar, eggs and vanilla. Beat on medium-high until smooth, slightly frothy and well combined.
- In a separate bowl, whisk together the flour, salt, baking powder, bicarbonate of soda, cinnamon and ginger. Stir briefly to combine, then add to the oil mixture.
- Fold in the shredded carrot and, if using, the walnuts. Mix on low-medium until evenly combined and smooth.
- Divide the batter between the liners, filling each about 3/4 full.
- Bake for 18–22 minutes, until the cupcakes are risen and golden and a skewer inserted into the centre comes out clean.
- Transfer the cupcakes to a wire rack to cool completely. Remove the cases once cool.
- To make the frosting, place marshmallow fluff and room-temperature butter in a large bowl or the bowl of a stand mixer. Beat on high for 2–3 minutes until light and fluffy.
- Add the sifted icing sugar and vanilla, scraping down the bowl as needed. Start mixing on low until the mixture comes together, then increase to medium-high. Add milk if necessary to reach a pipeable consistency and continue mixing until the frosting is smooth and lump-free.
- Either spoon the frosting onto each cupcake or pipe it using a plain 1/2 inch nozzle. To pipe with a plain tip, start in the center and circle outward with consistent pressure. If using a star tip, pipe around the edge and finish in the center. Garnish with small carrot decorations if desired.
- Store cupcakes in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
