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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
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 18
Calories 556 kcal

Ingredients
  

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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