When most people think of fall, pumpkins come to mind. For me, however, carrot cake always reminds me of fall. My grandma’s birthday passed just a few weeks ago, and I always remember her baking a fresh carrot cake from scratch when I was growing up, one of her best cake recipes. I decided to turn this carrot cake recipe into carrot cake cupcakes and top them with cream cheese frosting. If you have never had a carrot cake cupcake before, you are in for a yummy surprise. Picture biting into a moist cupcake and tasting a hint of cinnamon and feeling the subtle crunch of the carrots and pecans suspended inside – amazing! Get out some of those extra carrots and have fun making these yummy cupcakes. XoXo
p.s. I used my cream cheese frosting recipe for decorating!
- ½ cup vegetable oil
- 2 tbsp unsweetened applesauce
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1½ tsp ground cinnamon
- 1⅓ cups grated carrots (about 4 whole carrots)
- ½ cup chopped pecans
- Preheat oven to 350 degrees F.
- Line a cupcake pan with 12 paper cupcake liners.
- Wash, peel and grate carrots in a food processor or by hand. Set aside.
- In a standalone mixer, blend sugar, oil, vanilla, and eggs on low speed.
- Add flour, cinnamon, baking soda, baking powder, and salt and blend on medium speed until well blended.
- Turn the mixer down to low speed and add carrots and pecans. Mix until blended.
- Using a spoon, fill each paper cupcake liner ¾ full.
- Bake for 25 minutes, or until toothpick comes out clean after piercing the center.
- Remove from oven and let cool 5 minutes, then remove from baking pan and transfer to a wire cooling rack.
- Cool completely before frosting.
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oh my god those cupcakes are so dang adorable!!!
Thanks!!!
Your cupcakes look very good ! And your cookies, just before, too ! Yummy !
You beautiful woman, how have I missed you for so long? The carrot cake cupcakes could take me to heaven and now I want cupcakes! So glad we met!
CUTEST CUPCAKES EVER!
I love carrot cake. It is definitely the best when made with oil. It’s good to know that grating carrots in the food processor works. I had heard it throws off the moisture content and always grate them by hand, which isn’t exactly fun.
Hi Laura, thanks for your comment. That is interesting I never heard that, but thank goodness that didn’t happen to me! I used organic carrots, wonder if that has anything to do with it?
These look delicious and are too adorable with the mini carrot
Cheers
Choc Chip Uru
Why thank you very much
Amazing – I bet they taste great.
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Thanks Aunt Jennifer
!
Cute decorations! And great looking cupcakes. Really nice recipe – thanks so much.
Thank you!
Recipe calls for eggs, unless I am blind or exhausted I do not see the quantity of eggs needed in this recipe. How many eggs?
Thank you.
So sorry, its 2 eggs! I will fix that ASAP