Chocolate Carrot Cake Cupcakes

Rich, chocolaty, and sweet meets warmly spiced carrot cake. Made with Florida Crystals® Regenerative Organic Raw Cane Sugar and Organic SunButter®, these cupcakes are moist, decadent, and delicious and the perfect dessert for your Easter feast.

Prep Time

30 Minutes

Bake Time

18 minutes


12 cupcakes

Meet the Chef: Ginny Dyer

The baker and food photographer behind In Bloom Bakery, Ginny specializes in elevated, delicious desserts that any home baker can make. Whether it’s a classic chocolate chip cookie recipe or something new and exciting, she bakes it all.


For the Cupcakes

  • 1 1/4 cups (156 g) all-purpose flour, spooned and leveled 
  • 1/4 cup (20 g) cocoa powder
  • 1/2 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp (70 g) unsalted butter, softened
  • 3/4 cup (150 g) Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 2 eggs, at room temperature 
  • 1/2 tsp vanilla
  • 1/4 cup (64 g) Organic SunButter
  • 1/3 cup (80 ml) buttermilk, at room temperature 
  • 1 cup (110 g) finely shredded carrots

For the Cream Cheese Frosting

  • 1/2 cup (112 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, cold
  • 2 cups (240 g) Florida Crystals® Regenerative Organic Powdered Sugar 
  • Chocolate shavings, for decoration 


For the Cupcakes

Step 1

Preheat the oven to 350ºF and line a cupcake pan with 12 cupcake liners. Then set aside.

Step 2

In a medium bowl, whisk together the all purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside the dry ingredients.

Step 3

In a large mixing bowl, cream together the butter and Florida Crystals® Regenerative Organic Raw Cane Sugar with an electric hand mixer on high speed until fluffy, about 2-3 minutes.

Step 4

Then add in the eggs and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a spatula as needed.

Step 5

Add in the Organic SunButter and buttermilk, and mix on medium speed until combined.

Step 6

Add in the dry ingredients and combine on low speed.

Step 7

Then add in the shredded carrots, and fold into the batter with a spatula.

Step 8

Evenly distribute the cupcake batter between the cupcake liners. Each liner will be about three-quarters full.

Step 9

Bake the cupcakes for 18-21 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to completely cool.

For the Cream Cheese Frosting

Step 1

Add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes.

Step 2

Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.

Step 3

Sift in Florida Crystals® Regenerative Organic Powdered Sugar, a little at a time, and mix on low then medium-low speed until all is combined together.

Step 4

Once all is combined, mix on high speed until the frosting is light and fluffy, 1-2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip.

Step 5

When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each and sprinkle with chocolate shavings. Then, serve!