Chocolate Carrot Cake Cupcakes

Start to Finish: 48 minutes

Servings: 12 servings



For the Chocolate Carrot Cake Cupcakes

  • 1 ¼ cups (156 g) all-purpose flour, spooned and leveled
  • ¼ cup (20 g) cocoa powder
  • ½ tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice
  • ¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 tablespoon (70 g) unsalted butter, softened
  • ¾ cup (150 g) Florida Crystals® Organic Raw Cane Sugar
  • 2 eggs, at room temperature 
  • ½ teaspoon vanilla
  • ¼ cup (64 g) Organic SunButter
  • ⅓ cup (80 ml) buttermilk, at room temperature 
  • 1 cup (110 g) finely shredded carrots

For the Cream Cheese Frosting

  • ½ cup (112 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, cold
  • 2 cups (240 g) Florida Crystals® Organic Powdered Raw Cane Sugar 
  • Chocolate shavings, for decoration 



  1. Preheat the oven to 350 degrees and line a cupcake pan with 12 cupcake liners. Then set aside.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside the dry ingredients.
  3. In a large mixing bowl, cream together the butter and Florida Crystals® Organic Raw Cane Sugar with an electric hand mixer on high speed until fluffy, about 2-3 minutes.
  4. Then add in the eggs and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a spatula as needed.
  5. Add in the Organic SunButter and buttermilk and mix on medium speed until combined.
  6. Add in the dry ingredients and combine on low speed.
  7. Then add in the shredded carrots, and fold into the batter with a spatula.
  8. Evenly distribute the cupcake batter between the cupcake liners. Each liner will be about three-quarters full.
  9. Bake the cupcakes for 18-21 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to completely cool.
  10. Add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes.
  11. Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.
  12. Sift in Florida Crystals® Organic Powdered Raw Cane Sugar, a little at a time, and mix on low then medium-low speed until all is combined.
  13. Once all is combined, mix on high speed until the frosting is light and fluffy, 1-2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip.
  14. When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each.
  15. Sprinkle the tops with chocolate shavings. Then, serve!
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