Making these extra moist carrot cupcakes made me reminisce about the first attempts at baking cupcakes from scratch. Flour dust on every corner, spoons scattered across every surface, and a sticky kitchen floor thanks to all the sugar finding their way out of the bowl. The recipe says one hour, but three hours later the kitchen is still in chaos, and you’re standing there, impatiently waiting for that first bite. A few bakes down the road we become seasoned bakers. Or at least we feel like that! Our confidence grows, we are way less messy, and cupcakes start making their way into every special occasion, because every celebration deserves something delicious made you!

I created this amazing carrot cupcake recipe back in those days. I made them with both carrot purée and freshly shredded carrots, giving them an incredibly soft and moist texture that holds beautifully for a long time. Adding toasted pecans, cinnamon, and a bit of nutmeg makes them feel rich and warm. No mixer is needed here because the batter comes together in a food processor, making the process simple and effortless for a carrot cupcake recipe made from scratch. The unexpected raspberry cream cheese frosting adds a bright and fruity twist that makes these cupcakes feel even more special…