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Spiced Carrot Cupcakes with Cream Cheese Frosting.

These decadent carrot cupcakes are filled with warm spice flavors and topped with a rich, smooth cream cheese frosting.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Servings: 12 cupcakes
Author: Rachel Alexandra



  • 1⅓ cups all-purpose flour
  • 1 cup sugar
  • tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ½ tsp nutmeg
  • tsp cardamom
  • tsp ginger
  • ½ tsp Celtic sea salt
  • cup avocado oil
  • ½ cup + 1 Tbsp aquafaba
  • 1 tsp chai tea extract or vanilla
  • cups shredded carrots


  • 8 oz Organic Valley cream cheese chilled
  • 5 Tbsp Organic Valley salted butter softened
  • 2 tsp chai tea extract
  • 4 cups powdered sugar



  • Preheat oven to 350°F and line a cupcake pan with 12 parchment liners.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
  • In a separate bowl, whisk the oil, aquafaba, and chai tea extract. Then pour the mixture into the dry ingredients and mix gently with a wooden spoon. Do not overmix.
  • Fold in the shredded carrots.
  • Divide the batter between the muffin cups. Each should be about ⅔ full.
  • Bake at 350° for about 20-25 minutes. When they are done, a toothpick inserted in the center should come out clean.
  • Set aside to cool before frosting.


  • In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, butter, and chai tea extract on low speed. Do not over mix.
  • Sift the powdered sugar and add it gradually until the frosting is smooth and comes together. Adjust the amount of sugar to fit your desired consistency--more for stiffer frosting and less for softer.


Recipe adapted from the Joy of Cooking cookbook.
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