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carrot-cake-cupcakes-recipe

Carrot Cake Cupcakes Recipe

Delicious and moist carrot cake cupcakes, perfect for any occasion.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 200 kcal

Ingredients 

Cupcake Ingredients

  • 2 cups grated carrots
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 3 large eggs
  • 0.75 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat the eggs, then add the oil and vanilla extract. Mix well.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots.
  5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Keywords

Carrot Cake, Cupcakes
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