Carrot Cake Cups Recipe

I LOVE CARROT CAKE. I mean, I really, really love carrot cake – and all things carrot-cake related! I’ve shared carrot cake recipes in the past, but this Carrot Cake Cups Recipe is a lot different and I just know that you are going to love it even more than the other variations I have shared over the years!

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Carrot Cake Cups Recipe

These little carrot cake cups are similar to the Valentine’s Day Sugar Cookie Cups recipe I shared with you all a while back, but it is actually CAKE instead of sugar cookies this time! 

Baker’s Note: Full disclosure, a box of carrot cake seems impossible to find today! So I used a spice cake, which is delicious, too! Crazy times at the grocery store! The tip I used was 1M.

Carrot Cake Cups Recipe

WHERE CAN I FIND THE RECIPE CARD FOR THIS Carrot Cake Cups Recipe?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Carrot Cake Cups Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you!

I know that a lot of people are old fashioned – like me! – and like to have a printed out recipe card.

Are recipe books still a thing in your household? Check out these cool recipe books (blank so that you can fill them up with your own recipes!) on Amazon!

Are you looking for more quick an easy dessert recipes to serve like this Carrot Cake Cups Recipe?

Check out these really fun dessert recipes on The Rebel Chick. I am always adding new recipes, especially during the holiday months!

Take a look and see if there is anything that sounds tasty to you! You can also type “Easter recipe” in the search bar in the top right hand corner of the screen and you will see a listing of ALL of the recipes I’ve shared over the years for dessert. 

• White Chocolate Sugar Cookie Bites Recipe 
• Carrot Cake Whoopie Pies Recipe
• Bunny PEEPS Easter Cake Recipe
• Mini Lemon Cheesecakes Recipe
• Easy Easter Lemon Trifle Dessert Recipe
• A Cinnamon Roll Bundt Cake Recipe for Easter
• Carrot Cake Cookies Recipe
• Easter Funfetti Dip Recipe
• Carrot Cake Trifle Recipe
• PEEPS Sugar Cookie Bars Recipe
• Kid’s Trail Mix Recipe for Easter
• Pretty Easter Shortbread Cookies Recipe
• PEEPS Cheesecake Jars Recipe
• Mandarin Orange Cake Recipe

How to Make this Carrot Cake Cups Recipe

Ingredients needed to make this Carrot Cake Cups Recipe: 

• 1 box, 15.25 oz, carrot cake
• 1/2 cup, 1 stick, butter, melted
• 1 egg
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1-1/2 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons chopped walnuts

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Directions for making this Carrot Cake Cups Recipe: 

Preheat oven to 350 and grease 2 regular size muffin tins with nonstick cooking spray. Set aside. 

Add cake mix, melted butter and egg to a mixing bowl and mix well until combined.

 

Dough will be thick and stiff. Use a tablespoon portion scoop and then roll dough between the palm of your hands to create a ball. Place 1 ball in each muffin cup. 

 

Bake for 12-14 minutes. Remove from oven and use a tart shaper or tablespoon scoop to gently press a divot into each cookie.

Let stand for 2 minutes to cool and remove from pan to cool completely on a wire rack. 

To make icing, add cream cheese and butter to a mixing bowl and beat until combined well.

Add powdered sugar and vanilla and beat until combined.

Place icing into a pastry bag fitted with a large star tip.

Pipe icing into each cup and sprinkle with chopped nuts.

 

Serve immediately or cover and store at room temperature until ready to serve. 

This Carrot Cake Cups Recipe makes 26.

To print this Carrot Cake Cups Recipe, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you.

Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

Carrot Cake Cups Recipe

Print

Carrot Cake Cups

Ingredients

• 1 box 15.25 oz, carrot cake
• 1/2 cup 1 stick, butter, melted
• 1 egg
• 4 ounces cream cheese softened
• 1/4 cup butter softened
• 1-1/2 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons chopped walnuts

Instructions

1. Preheat oven to 350 and grease 2 regular size muffin tins with nonstick cooking spray. Set aside.
2. Add cake mix, melted butter and egg to a mixing bowl and mix well until combined. Dough will be thick and stiff. Use a tablespoon portion scoop and then roll dough between the palm of your hands to create a ball. Place 1 ball in each muffin cup.
3. Bake for 12-14 minutes. Remove from oven and use a tart shaper or tablespoon scoop to gently press a divot into each cookie. Let stand for 2 minutes to cool and remove from pan to cool completely on a wire rack.
4. To make icing, add cream cheese and butter to a mixing bowl and beat until combined well. Add powdered sugar and vanilla and beat until combined. Place icing into a pastry bag fitted with a large star tip. Pipe icing into each cup and sprinkle with chopped nuts. Serve immediately or cover and store at room temperature until ready to serve.
5. This Carrot Cake Cups Recipe makes 26.

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