Go Back
–+ servings
Merry

Kid-Friendly Carrot Patch Cupcakes

These Carrot Patch Cupcakes are a fun and creative twist on classic carrot cake! Moist, spiced cupcakes are topped with creamy cream cheese frosting, crushed chocolate cookies for "dirt," and adorable piped carrot decorations. Perfect for Easter, garden parties, or any time you want a whimsical and delicious treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1 ½ cups sifted cake flour
  • ¾ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon ground nutmeg
  • ½ cup vegetable oil
  • 2 large eggs
  • ¾ teaspoon pure vanilla extract
  • 1 ½ cups grated carrots about 2 medium carrots
  • ½ cup chopped toasted pecans
For the Frosting & Decorations:
  • 1 8-ounce package cream cheese, room temperature
  • ½ cup 1 stick unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • 1 16-ounce package confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon orange gel paste food coloring
  • ⅓ cup cocoa powder
  • ¾ cup crushed chocolate wafer cookies about 12 cookies
  • 12 small mint sprigs

Method
 

  1. Preheat and Prepare – Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients – In a large bowl, whisk together cake flour, sugar, cinnamon, ginger, salt, baking soda, baking powder, and nutmeg.
  3. Combine Wet Ingredients – In another bowl, whisk together vegetable oil, eggs, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  4. Add Carrots and Nuts – Fold in the grated carrots and chopped toasted pecans.
  5. Bake – Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack.
  6. Make the Frosting – In a large bowl, beat cream cheese and butter until smooth. Add salt, then gradually mix in confectioners' sugar. Stir in vanilla extract and mix until creamy.
  7. Decorate – Tint a portion of the frosting with orange food coloring and transfer to a piping bag with a small round tip.
  8. Create the "Dirt" – Mix cocoa powder and crushed chocolate wafer cookies. Frost cupcakes with a layer of cream cheese frosting, then dip tops into the crushed cookie mixture.
  9. Add Carrots – Pipe small "carrot" shapes onto each cupcake with the orange-tinted frosting. Insert a small mint sprig at the top of each "carrot" to resemble greens.
  10. Serve & Enjoy – Your adorable Carrot Patch Cupcakes are ready to be enjoyed!

Notes

  • Storage: Keep cupcakes in an airtight container in the refrigerator for up to 5 days.
  • Make Ahead: Cupcakes can be baked a day in advance and stored at room temperature. Frost and decorate before serving.
  • Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature before decorating.
  • Nut-Free Option: Omit pecans or replace with shredded coconut for added texture.

Tried this recipe?

Let us know how it was!