Yummy Carrot Cupcakes Recipe

Easy carrot cupcakes

Carrot cupcakes are a favorite any time of year but they seem especially appropriate for the spring.  This recipe for carrot cupcakes is adapted from my Aunty Tania’s carrot cake recipe. I love that these cupcakes aren’t too sweet and that there aren’t raisins in them (although you could add them). However you like them– these are satisfying cupcakes! Top with cream cheese frosting or add whipped cream or Cool Whip.

Carrot Cupcakes
 
Recipe Type: Dessert
Cuisine: American
Author: Malia Karlinsky
Prep time:
Cook time:
Total time:
Serves: 24
Easy recipe for delicious carrot cupcakes.
Ingredients
  • 4 grated carrots
  • 1 cup chopped walnuts
  • 1 1/2 cups sugar
  • 3/4 tsp. baking soda
  • pinch of salt
  • 3 eggs
  • 3 tbs. baking powder
  • 1 tbs. oil or shortening
  • 1 1/2 cup flour (add last)
Instructions
  1. Preheat oven to 350 degrees
  2. Grease 2 cupcake pans or use cupcake liners in 2 cupcake pans (24 cupcakes total)
  3. Mix ingredients together
  4. Fill cupcake pans up 3/4 way full
  5. Bake at 350 degrees for 30-35 mins
  6. Check with a toothpick
  7. Top with cream cheese frosting. To make the mini carrots, use orange Mike n’ Ike candies and slice up a green gumdrop to make the carrot greens.
 

 

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9 Comments

  1. The cupcakes are so cute and look delicious!! So fun for Easter!! Thanks for the recipe!!
    ….I keep forgetting to tell you that I love the new blog look!! The ribbons are pretty for your sidebar.