1974 Spiced Carrot Cupcakes with Cream Cheese Frosting

December 15, 2025
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Melle Sullivan - Recipe Rewind
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These spiced carrot cupcakes with cream cheese frosting go full vintage bakery case: ultra-moist crumb from finely grated raw carrots, not the mushy cooked kind most old recipes lean on. The 1974 method combines vegetable oil and applesauce to create cupcakes that stay tender for days, while warm spices and crunchy walnuts add depth to every bite.

What sets this vintage carrot cupcakes recipe apart is the double-sugar technique of brown and granulated sugar, which creates a complex sweetness that balances the earthy carrots and bold spices. 

These spiced carrot cupcakes have become the uncontested favorite at my house. Anytime I mention baking something, Sully immediately asks, "I thought you were going to make carrot cupcakes?" It doesn't matter if I'm pulling out ingredients for cookies or brownies. The answer he wants is always carrot cupcakes with that thick cream cheese frosting.

Back in The 1974 Kitchen

In 1974, kitchens were filled with the earthy, warm scents of cinnamon and nutmeg, often found in staples like these carrot cupcakes and also in recipes like Batch Baking 1970s Pumpkin Bread. These home-baked sweetbreads defined a decade that embraced wholesome ingredients and the convenience of baking in large batches for the whole family.

Carrot cake emerged as a health food darling in the early 1970s, riding the wave of natural food movements and backyard gardens. Families were growing their own vegetables in response to rising grocery prices and the back-to-the-land movement. Carrot cake felt virtuous, a way to sneak vegetables into dessert while Betty Crocker and Duncan Hines dominated the boxed cake aisle.

In 1974, home cooks listened to Stevie Wonder on AM radio while grating carrots for these cupcakes. The Watergate hearings had just wrapped up, gas stations had odd-even rationing days, and cookbook authors were championing wholesome ingredients. Vegetable oil replaced butter in many recipes because it was cheaper and considered healthier. Cream cheese frosting, popularized by brands like Philadelphia, turned carrot cake from a health food curiosity into a legitimate celebration dessert.

These cupcakes appeared at church potlucks, school bake sales, and bridge club meetings. They were practical because they didn't require frosting until serving time, and the unfrosted cupcakes could travel wrapped in foil. The walnuts added protein and crunch, making these feel substantial enough for breakfast coffee cake territory.

What Makes These Carrot Cupcakes Special

  • Raw Grated Carrots Create Superior Moisture
    Most vintage carrot cupcakes from the 1960s called for cooked, mashed carrots, but this 1974 recipe uses finely grated raw carrots. The raw carrots release moisture gradually during baking, creating a tender crumb that stays moist for days. When you grate carrots finely, they distribute evenly throughout the batter without creating dense pockets.
  • Oil Plus Applesauce Guarantees Tenderness
    The combination of vegetable oil and unsweetened applesauce keeps these cupcakes incredibly soft. Oil coats the flour proteins more effectively than butter, preventing gluten development and creating a tender crumb. The applesauce adds moisture without extra fat while contributing natural sweetness that balances the spices. This technique was revolutionary in 1970s baking when health-conscious cooks sought alternatives to butter.
  • Brown Sugar Adds Molasses Depth
    Using both brown and granulated sugar creates complex sweetness. The molasses in brown sugar adds caramel notes that complement the warm spices, while granulated sugar provides structure and a clean sweetness. This double-sugar method prevents the cupcakes from tasting one-dimensional. The brown sugar also helps the cupcakes stay moist longer by attracting and holding moisture.
  • Four Warm Spices Create Balanced Flavor
    The combination of cinnamon, ginger, nutmeg, and cloves creates the signature warmth in these spiced carrot cupcakes. Cinnamon provides the base note, ginger adds brightness, nutmeg contributes earthiness, and cloves offer subtle floral heat. Together, they enhance the natural sweetness of carrots without overwhelming them. If you find yourself reaching for these deep, warm notes often, you’ll also love the profile of my Old Fashioned Spiced Gingerbread Loaf. Both recipes rely on high-quality ground spices to create that lingering, cozy warmth that defines vintage holiday baking.
  • Walnuts Add Essential Texture Contrast
    Chopped walnuts provide crucial crunch against the soft cupcake crumb. Walnuts have a mild, buttery flavor that doesn't compete with the spices, and their oil content adds richness. The recipe folds one cup into the batter giving you textural interest in every bite. I've tried pecans as a substitute, and while they work, walnuts have the traditional flavor profile that defines vintage carrot cupcakes.
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Rows of spiced carrot cupcakes topped with cream cheese frosting.

1974 Spiced Carrot Cupcakes Recipe

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These vintage spiced carrot cupcakes use finely grated raw carrots for incredible moisture and a tender crumb. Topped with classic cream cheese frosting, they’re perfect for any occasion.

  • Total Time: 42 minutes
  • Yield: 24 cupcakes 1x

Ingredients

Units Scale
For the Cupcakes:
  • 1 cup chopped walnuts
  • 1 1/2 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs, at room temperature
  • 3/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups finely grated carrots
For the Cream Cheese Frosting: 16 ounces full-fat brick cream cheese, softened to room temperature ½ cup unsalted butter, softened to room temperature 4 cups powdered sugar 1½ teaspoons vanilla extract pinch of salt

Instructions

  1. Preheat and Prepare: Preheat oven to 350°F. Grease two 12-cup muffin pans with nonstick spray or line with paper liners.
  2. Make the Cake Batter: In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until combined and no brown sugar lumps remain. In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and, using a spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of walnuts.
  3. Fill and Bake: Spoon the batter into prepared muffin pans; cups should be 3/4 full to achieve the domed muffin top. Bake until a toothpick inserted in the center comes out clean, about 22 minutes. Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  4. Make the Frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the powdered sugar, vanilla, and a pinch of salt. Beat at high speed and beat for about 3 minutes until completely combined and creamy. Add more powdered sugar if frosting is too thin, or a little milk if frosting is too thick.
  5. Frost the Cupcakes: Transfer frosting to a zip-top freezer bag. Snip off one corner of the bag, cutting about 1 cm from the tip. Pipe frosting onto each cooled cupcake in a circular motion, starting from the outside and working toward the center (or get creative with your piping design).

Equipment

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 446
  • Sodium: 216mg
  • Fat: 26.9g
  • Saturated Fat: 9.4g
  • Carbohydrates: 46.8g
  • Fiber: 0.9g
  • Protein: 5.2g
  • Cholesterol: 61mg

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How to Make Perfect Spiced Carrot Cupcakes

  • Grate Carrots Finely and Consistently
    Use the small holes on a box grater to create fine carrot shreds that will distribute evenly throughout the batter. Thick shreds create pockets of dense, steamed carrot that disrupt the crumb texture. I roughly peel the carrots first to avoid any bitter flavors from the skin, then grate them onto a cutting board. Consistent, fine shreds ensure every cupcake has the same moisture level and texture.
  • Don't Overmix After Adding Flour
    Once you add the dry ingredients to the wet mixture, fold gently with a spatula just until the flour disappears. Overmixing develops gluten, which creates tough, dense cupcakes instead of the tender texture you want. I count about 15 to 20 gentle folds, stopping the moment I don't see dry flour. The batter should look slightly lumpy, which is exactly right.
  • Fill Muffin Cups Three-Quarters Full
    This recipe makes 24 cupcakes when you fill each cup about three-quarters full. This amount allows the batter to rise into a nice dome without overflowing the cups. If you overfill, the cupcakes will mushroom over the edges and bake unevenly.
  • Check for Doneness at 20 Minutes
    Start checking your cupcakes at 20 minutes by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs clinging to it. The tops should spring back when lightly pressed, and the edges should just start pulling away from the pan. I've overbaked these by leaving them in for the full 25 minutes, and they turn dry, so watch them carefully after the 20-minute mark.
  • Cool Completely Before Frosting
    Frosting warm cupcakes will melt the cream cheese frosting into a soupy mess. Let the cupcakes cool in the pan for five minutes, then transfer them to a wire rack to cool completely, which takes about 45 minutes. The cupcakes need to be at room temperature so the frosting sets properly and holds its shape. I've learned this the hard way by being impatient and ending up with frosting that slid right off.

Recipe Variations, Serving Ideas, And Storage

  • Recipe Variations

  • Serving Ideas

  • Make Ahead & Storage 

Recipe Variations

  • Swap the walnuts for pecans or omit them entirely for a nut-free version.
  • Add 1/2 cup of raisins or dried cranberries to the batter for extra sweetness and chew.
  • For pineapple carrot cupcakes, fold in 1/2 cup well-drained crushed pineapple and reduce the applesauce to 1/2 cup.
  • You can also add 1/2 teaspoon of orange zest to the frosting for a citrus twist that brightens the cream cheese flavor.
  • If you enjoy the earthy sweetness and incredible moisture that carrots provide here, consider trying my 1939 Apple Cider Sweet Potato Bread for your next weekend project. It’s another fantastic example of how vintage bakers used garden staples and cider to create tender, flavorful loaves without modern additives

Frequently Asked Questions

Can I use pre-shredded carrots from the store?

Fresh grated carrots work best because pre-shredded carrots are often dry and coated with preservatives that prevent moisture from releasing during baking. If you must use pre-shredded, look for the freshest package and add an extra 2 tablespoons of applesauce to compensate for lost moisture.

Why are my carrot cupcakes dense instead of fluffy?

Overmixing the batter after adding flour develops gluten, which creates a dense texture. Mix only until the flour disappears, using gentle folding motions. Also ensure your baking powder and baking soda are fresh, as expired leaveners won't provide proper rise.

Can I make these into a layer cake instead of cupcakes?

Yes, divide the batter between two greased 9-inch round cake pans and bake at 350°F for 30 to 35 minutes, or until a toothpick comes out clean. Let the cakes cool completely before frosting and stacking.

How do I prevent my cream cheese frosting from being too soft?

Make sure your cream cheese and butter are at room temperature but not warm. If the frosting is too soft, refrigerate it for 20 minutes, then rewhip before using. You can also add an extra 1/2 cup of powdered sugar to thicken it.

Can I reduce the sugar in this recipe?

Reducing sugar will affect both texture and moisture. You can reduce the granulated sugar by up to 1/4 cup without major issues, but I wouldn't reduce the brown sugar, as it's essential for moisture and flavor depth.

What's the best way to grate carrots for these cupcakes?

Use the small holes on a box grater to create fine, delicate shreds. A food processor works but can sometimes make the shreds too chunky. Peel the carrots first and grate them fresh rather than doing it days in advance.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake at 20 minutes. It should come out clean or with just a few moist crumbs. The tops should spring back when lightly pressed, and the edges should start pulling away from the pan slightly.

Can I substitute butter for the vegetable oil?

You can, but the texture will be different. Oil creates a more tender, moist crumb that stays soft longer. If you use melted butter, the cupcakes will have a slightly denser texture and may dry out faster.

Why do some vintage carrot cake recipes use cooked carrots?

Earlier carrot cake recipes from the 1960s often used cooked, mashed carrots because that's how victory cakes during wartime were made. By the 1970s, bakers discovered that raw grated carrots created better texture and required less prep work.

Can I make mini cupcakes with this recipe?

Yes, this batter makes about 48 mini cupcakes. Fill mini muffin cups two-thirds full and bake at 350°F for 12 to 15 minutes. Check for doneness starting at 12 minutes.

Rows of spiced carrot cupcakes topped with cream cheese frosting. this recipe

Do these spiced carrot cupcakes remind you of a particular celebration or family gathering? Did someone in your family make carrot cake regularly, and if so, what made their version special?

If you make these 1974 Spiced Carrot Cupcakes, please leave a rating and review!

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About the Author

Melle Sullivan - Recipe Rewind

Melissa is the creator of Recipe Rewind, where she preserves culinary history one vintage recipe at a time. With Wisconsin roots and a passion for desserts, she specializes in reviving original recipes like the 1908 Hydrox cookie - honoring the authentic versions before they're overshadowed by modern imitations. Self-taught from age seven with a Bisquick box and her Mamaw's handwritten recipe cards, her culinary passion has grown through international travel and raising four children. Today, she cooks in a truly multi-generational kitchen spanning five generations - from the Silent Generation to Gen Z - where timeless recipes bridge the decades. Melissa adapts vintage recipes for modern home cooks and bakers, believing food connects us all across generations, cultures, and time.

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