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Carrot Cupcakes With Cream Cheese Frosting

Carrot Cupcakes With Cream Cheese Frosting

By Traeger Kitchen

Moist cinnamon infused carrot cupcakes are a savory dessert that's delicious all year. Put your kids to work on grating, cause they won't be able to eat just one. Leave off the frosting and call it a midday snack, since you have to get your serving of vegetables in.

Prep Time

10 Minutes

Cook Time

30 Minutes




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Units of Measurement:
2 eggs
1 1/2 Teaspoon vanilla
1 Teaspoon orange zest
5/8 Cup vegetable oil
1 Cup Sugar
1 Cup all-purpose flour
1 1/2 Teaspoon cinnamon
1 Teaspoon baking soda
1 Pinch Salt
2 Cup shredded carrots
1/3 Cup walnuts, chopped
5 Tablespoon butter
5 Ounce cream cheese, softened
2 Cup powdered sugar
1 Tablespoon milk


  • 1

    Line 12 muffin cups with paper liners.

  • 2

    When ready to bake, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

    350 ˚F / 177 ˚C

  • 3

    In a large bowl, beat the eggs, vanilla, and orange zest until foamy with an electric mixer. Stir in the oil. Gradually beat in the sugar until the mixture is thick. Add the flour, cinnamon, baking soda and salt and beat until mixed.

    • 2  eggs

    • 1 Teaspoon vanilla

    • 1 Teaspoon orange zest

    • 1/2 Cup vegetable oil

    • 2 Tablespoon vegetable oil

    • 1 Cup Sugar

    • 1 Cup all-purpose flour

    • 1 1/2 Teaspoon cinnamon

    • 1 Teaspoon baking soda

    • 1 Pinch Salt

  • 4

    Stir in the carrots and walnuts, if using. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

    • 2 Cup shredded carrots

    • 1/3 Cup walnuts, chopped

  • 5

    Place a doubled piece of heavy-duty foil on the grill grate and put the muffin tin on top of the foil. Bake the cupcakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

    350 ˚F / 177 ˚C

  • 6

    Transfer the tin of cupcakes to a wire rack to cool completely.

  • 7

    Make the icing: Beat the butter with the cream cheese in a bowl until well-blended. Beat in the vanilla, then gradually add the confectioners' sugar, beating on low speed. The mixture will be slightly stiff.

    • 5 Tablespoon butter

    • 5 Ounce cream cheese, softened

    • 1/2 Teaspoon vanilla

    • 2 Cup powdered sugar

  • 8

    Add 1 tablespoon of milk and beat on high speed, adding milk a teaspoon at a time as needed to achieve an icing with a spreadable consistency.

    • 1 Tablespoon milk

  • 9

    Ice the cooled cupcakes using a table knife, small spatula, or a decorating tip.

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