Carrot Cake Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well. Set aside.

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and fine salt until evenly distributed.

Mix wet ingredients

In a separate medium bowl whisk the eggs until combined. Add the vegetable oil, vanilla extract, and buttermilk; whisk until smooth.

Combine batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula until mostly combined. Do not overmix. Fold in the grated carrots, chopped pecans, and shredded coconut (if using) until evenly dispersed.

Fill cupcake tins

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. You should get 12 standard cupcakes.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs (not wet batter).

Cool

Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 45 minutes) before frosting so the buttercream doesn't melt.

Prepare cream cheese and butter

If your cream cheese is cold, cut into cubes; if too soft, chill briefly. In a mixing bowl using a hand mixer or stand mixer with paddle attachment, beat the room-temperature butter on medium speed for 1 minute until smooth and pale. Add cream cheese and beat on medium-low until fully combined and smooth, about 1–2 minutes. Scrape sides as needed.

Add sugar and flavor

With the mixer on low, gradually add the sifted confectioners' sugar, about 1 cup at a time, to prevent a sugar cloud. Once incorporated, add the vanilla extract, fine salt, and lemon juice (if using). Increase speed to medium-high and beat for 30–45 seconds until light and fluffy. If the frosting seems too stiff, add up to 1 tablespoon milk or cream to reach spreading consistency.

Chill briefly (if needed)

If the buttercream is too soft to pipe, chill in the refrigerator for 10–15 minutes, then re-whip briefly to restore spreadability.

Frost cupcakes

Using an offset spatula or piping bag fitted with a large round or star tip, pipe or spread about 2 tablespoons of cream cheese buttercream onto each cooled cupcake, creating a smooth domed swirl.

Warm caramel

If using refrigerated caramel sauce, warm it slightly in the microwave in 10-second intervals until pourable but not hot (about 20–30 seconds total depending on microwave). Stir to ensure smooth consistency.

Drizzle and finish

Using a spoon or small squeeze bottle, drizzle about 1 teaspoon of caramel sauce over each frosted cupcake. Sprinkle the toasted chopped pecans evenly over the caramel drizzle and place a whole pecan on top of each cupcake if desired.

Serve or store

Serve immediately or refrigerate uncovered for 10–15 minutes to set the caramel slightly. Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days (bring to room temperature before serving) or up to 1 week tightly covered.