Irresistible Carrot Cake Cupcakes for Your Family Gathering

These carrot cake cupcakes were the hit of our Thanksgiving feast. I made them spur of the moment to bring in for our Holiday get-together at work. I’ve had this recipe in my archives for years. The recipe was given to my mother by a neighbor and anytime I make it I get compliments. The pineapple keeps the cake from drying out and adds a delightful taste.

This recipe is great for a carrot cake or for carrot cake cupcakes. For a get-together, the cupcakes are great for individual desserts. Beat oil, sugar, eggs, and vanilla together. Sift flour, cinnamon, baking soda, and salt. Add sifted ingredients to the butter mixture slowly and mix well. Stir in shredded carrots, pineapple, and nuts. Pour into cupcake tins with cupcake liners just shy of the top of the cupcake tin. Bake at 350 for 20 minutes, or until the center of the cupcake is firm. Beat all ingredients for the frosting and top of the carrot cake cupcakes.

Carrot Cake Cupcake Recipe

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Carrot Cake Cupcakes

Colleen Shibley

Skip the cake and instead go for bite size goodness with this carrot cake cupcake recipe. Easy to make moist carrot cake cupcakes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 18

Calories 556 kcal

Ingredients

  

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Cupcakes

• 1 ½ cups oil
• 2 cups sugar
• 3 eggs
• 2 tsp vanilla
• 2 cups flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 2 cups carrots shredded
• 13 ½ oz pineapple crushed and drained
• 1 cup nuts chopped

Frosting

• 1 box powdered sugar
• 8 oz cream cheese
• 1 stick butter
• 1 tsp vanilla

Instructions

 

Cupcakes

• Beat oil, sugar, eggs, and vanilla together
• Sift flour, cinnamon, baking soda, and salt
• Add sifted ingredients to butter mixture slowly and mix well
• Stir in shredded carrots, pineapple, and nuts
• Pour into cupcake tin with cupcake liners just shy of the top of cupcake tin
• Bake at 350 for 20 minutes, or until center of cupcake is firm

Frosting

• Beat all ingredients together until smooth
• Frost each cupake

Nutrition

Calories: 556 kcal | Carbohydrates: 65 g | Protein: 4 g | Fat: 33 g | Saturated Fat: 8 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 17 g | Trans Fat: 0.3 g | Cholesterol: 27 mg | Sodium: 233 mg | Potassium: 156 mg | Fiber: 2 g | Sugar: 50 g | Vitamin A: 2717 IU | Vitamin C: 11 mg | Calcium: 32 mg | Iron: 1 mg

Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.

Keyword Carrot Cake

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