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Spiced Carrot Cake Cupcakes with Lemon Cream Cheese Frosting

A perfect spiced carrot cake with Lemon Cream Cheese Frosting!
Prep Time20 mins
Servings: 24
Author: Over The Big Moon


  • 2 cups 260g / 9oz plain / all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/4 cup 280g / 10oz Country Crock Unsalted Buttery Sticks (2 sticks)
  • 1 cup 200g / 7oz granulated sugar
  • 1 cup 200g / 7oz lightly packed brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 4 large eggs
  • 2 1/2 cups 260g / 9oz grated peeled carrots (4 to 5 carrots)
  • 1 cup 100g / 3.5oz coarsely chopped walnuts
  • 110 g / 4oz 1 stick Country Crock Unsalted Buttery Sticks
  • 225 g / 8 oz cream cheese at room temperature
  • 1 tsp finely grated lemon zest
  • 1 tsp lemon juice
  • 2 cups 260g / 9oz powdered sugar


  • Heat the oven to 350º F / 180 C.
  • Sift flour, baking soda, salt, and cinnamon together, then whisk until well blended.
  • Melt Country Crock Unsalted Buttery Sticks and whisk together with both sugars and
  • vanilla. Add eggs, one at a time, whisking until combined
  • In a separate bowl, whisk together the melted Buttery Sticks, sugars and vanilla.
  • Whisk in eggs, one at a time, until blended.
  • Add dry ingredients to the wet mixture one third at a time, using a spatula or wooden
  • spoon to gently fold through after each addition
  • Add carrot and nuts, gently folding to combine.
  • Divide batter into approx. 24 cupcake liners and bake for 14 to 18 minutes (or until a toothpick or tester inserted into the center comes out clean).
  • Allow to cool 5 minutes before transferring to a cooling rack.
  • Cool completely before frosting.

For a cake

  • Heat the oven to 350º F / 180 C. Grease two 9-inch round cake pans and line with
  • parchment or baking paper.
  • Divide the batter evenly between the prepared cake pans
  • Bake until the tops of the cake layers spring back when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
  • Cool cakes in pans for 15 mins before turning onto cooling racks, remove any parchment paper and cool completely before frosting.


  • In a large bowl, combine Country Crock Unsalted Buttery Sticks and softened cream
  • cheese. Beat with an electric mixer on medium speed until light and fluffy (about 2
  • minutes).
  • Add the powdered sugar 1/4 cup at a time and beat well after each addition.
  • Add lemon zest to taste and use lemon juice to adjust frosting consistency. For a large
  • cake, add a little more lemon juice to get a smoother more spreadable frosting. For
  • cupcakes, only add 1 tsp or leave the lemon juice out altogether for a firmer frosting
  • consistency.


Adapted from My Cupcake Addiction