Carrot Cake Cupcakes
These moist carrot cake cupcakes are made with shredded carrots, crushed pineapple, chopped nuts, warm cinnamon, and a classic cream cheese frosting. They are perfect for holidays, family gatherings, potlucks, or anytime you want a homemade dessert with cozy carrot cake flavor.
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
Notes
- Use freshly shredded carrots for the best texture.
- Drain the crushed pineapple before adding it to the batter.
- Walnuts or pecans both work well in this recipe.
- Nuts can be omitted if preferred.
- Store frosted cupcakes in the refrigerator because of the cream cheese frosting.
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.
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