Carrot Cake Cupcakes
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • 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
  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
Recipe by My San Francisco Kitchen at