Carrot Cake Cupcakes

carrot cake cupcakesWhen 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!

5.0 from 3 reviews
Carrot Cake Cupcakes
 
Prep time
Cook time
Total
 
Type: Dessert
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a cupcake pan with 12 paper cupcake liners.
  3. Wash, peel and grate carrots in a food processor or by hand. Set aside. carrots shredded carrots
  4. In a standalone mixer, blend sugar, oil, vanilla, and eggs on low speed.
  5. Add flour, cinnamon, baking soda, baking powder, and salt and blend on medium speed until well blended.
  6. Turn the mixer down to low speed and add carrots and pecans. Mix until blended.
  7. Using a spoon, fill each paper cupcake liner ¾ full. carrot cake batter
  8. Bake for 25 minutes, or until toothpick comes out clean after piercing the center.
  9. Remove from oven and let cool 5 minutes, then remove from baking pan and transfer to a wire cooling rack.
  10. Cool completely before frosting. carrot cake cupcakes carrot cake cupcakes carrot cake cupcake bite
Makes 12 cupcakes

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    19 comments

    1. Laura Dembowski says:

      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.

      • Kristianne says:

        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?

    2. Sali says:

      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.

    3. Viviana Palacio says:

      Hi,

      Your recipes are great. I’ve tried some already and I’m dying to try this one. I don’t know if I’m confused but in the ingredients list there is applesauce, but I can’t seem to find when to add to the mixture.

    4. dianne paradis says:

      These carrot cupcakes look really appealing. I want to make them for a baby shower. What’s your frosting recipe?

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