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carrot cake cupcakes with tahini cream cheese frosting and sprinkles on a mini cake stand

Carrot Cake Cupcakes with Tahini Cream Cheese Frosting

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m
  • Yield: 12 1x
  • Category: Desserts


These easy to make carrot cake cupcakes with tahini cream cheese frosting are a real Spring delight. Extra moist, flavorful, and deliciously spiced carrot cake meets a wonderfully tangy, nutty, and creamy tahini cream cheese frosting!



Carrot Cake Cupcakes:

  • 2 large eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups fresh finely shredded carrots
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup chopped pecans

*Optional: sprinkles

Tahini Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8oz cream cheese (brick-style), room temperature
  • 4 cups powdered sugar
  • 2 tablespoons tahini
  • 1 teaspoon vanilla bean paste


Carrot Cake Cupcakes:

  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  2. In a small bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and set aside.
  3. In a large mixing bowl, whisk together the eggs and oil until smooth. Add in vanilla extract, both sugars, and continue to whisk until combined. 
  4. Add in dry ingredients from small bowl (flour through nutmeg) in batter and mix until everything is combined.
  5. Gently fold in shredded  carrots, coconut flakes, and pecans until just combined.
  6. Using an ice-cream scoop for precise measurement or a spoon, fill cupcake liners about 2/3 of the way full.
  7. Bake in oven for 20-25 minutes or until toothpick inserted comes out clean. Let cupcakes cool for about 15 minutes before frosting. 

Tahini Cream Cheese Frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese together until smooth, about 5 minutes.
  2. Carefully add in powdered sugar cup by cup with the mixer on the lowest speed, beating well after each addition. Add in tahini and vanilla bean paste.
  3. You can use a piping bag or simply frost cooled cupcakes with a small offset spatula. Top with sprinkles if desired.


Tahini cream cheese frosting can be stored in fridge for up to two weeks.

Keywords: desserts, cupcakes