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Carrot Cake Cupcakes
Carrot cake is a popular dessert and the best recipe is right here! Sweet with a hint of spice and lots of carrot flavor without being heavy.
Course
Dessert
Cuisine
American
Keyword
best carrot cake cupcakes, Carrot cake cupcakes, moist carrot cake cupcakes
Prep Time
10
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
28
minutes
minutes
Servings
24
cupcakes
Calories
365
kcal
Author
Alli
Ingredients
2
cups
sugar
1
cup
oil
vegetable or canola
4
eggs
1/2
cup
cream cheese
softened
3
cups
carrots
shredded
1
cup
pecans
chopped
2
cups
flour
2
teaspoons
baking soda
1
teaspoon
salt
1
teaspoon
cinnamon
1/4
teaspoon
nutmeg
1/4
teaspoon
cloves
2
cups
cream cheese frosting
see note
Instructions
Preheat the oven to 350ºF.
Whisk oil, sugar, eggs, and cream cheese until combined well.
Stir in the carrots and pecans.
Sift together the flour, baking soda, salt, cinnamon, nutmeg and cloves.
Add it to the wet ingredients. Fold everything together until no streaks of flour remain.
Line or spray the cupcakes tins.
Divide the batter between 24 muffin cups and bake for 18-20 minutes until a toothpick comes out clean.
Ice with cream
cheese frosting
.
Notes
You can use my
homemade cream cheese frosting recipe,
found here!
Nutrition
Calories:
365
kcal
|
Carbohydrates:
46
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
279
mg
|
Potassium:
107
mg
|
Fiber:
1
g
|
Sugar:
36
g
|
Vitamin A:
2779
IU
|
Vitamin C:
1
mg
|
Calcium:
20
mg
|
Iron:
1
mg