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.
- 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)
- Preheat oven to 350 degrees
- Grease 2 cupcake pans or use cupcake liners in 2 cupcake pans (24 cupcakes total)
- Mix ingredients together
- Fill cupcake pans up 3/4 way full
- Bake at 350 degrees for 30-35 mins
- Check with a toothpick
- 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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Jaime ♥ Raising up Rubies says
How beautiful is is here Malia!! I love the newness of it! … keep up the great work! ♥
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.
Steph @ The Silly Pearl says
Mmm I love carrot cake! The little carrots are so cute!
Jenn/Rook No. 17 says
Carrot cake is one of my favorite types of cake, and your candy carrot decorations make the cupcakes irresistibly cute as well!
Holly Lefevre says
Carrot cake is a big favorite in this house! Love those cute carrot on top!
Thanks Holly… I love making sweets (of course I love eating sweets!)
Thanks so much for including my cupcakes, Randi!