Carrot Cake Cupcakes are a delicious treat anytime!
My mother recently made 2 dozen carrot cake cupcakes using the recipe below. She was generous and thoughtful enough to share them with me and my household. I was beyond thrilled to receive this gift. I understand the time commitment and work behind making a few dozen cupcakes. Therefore, I can really appreciate receiving a dozen homemade cupcakes.
Cupcakes are a personal favorite since they are made in single serving
portions. That saves serving preparation and clean-up. You can grab a
cupcake, toss the paper liner, and eat it without needing to get out a plate
or utensils. So fast & easy!
The carrot cake cupcakes are fabulous for breakfast, a special treat, or dessert. For 3 days straight, I was able to enjoy a carrot cake cupcake with my coffee for breakfast. I was rather sad when they were all gone. But, I have the recipe! And, I am willing to share it with you so you too can start your day with delicious carrot cake.
Carrot Cake Cupcakes Recipe -
Yields 36 cupcakes
2 c. shredded julienne carrots
2 c. granulated sugar
1 c. canola oil
4 large eggs
1 (8-ounce) can crushed pineapple, drained
2 c. all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 c. unsalted butter (softened)
8 oz cream cheese (softened)
4 c. powdered sugar
2 tsp vanilla extract
3/4 c. chopped pecans
Instructions for Cupcakes
1. Grate carrots & chop pecans
2. Preheat oven to 350°
3. Line large cupcake pans with cupcake liners (3 pans of 12 each)
4. In a large mixing bowl, combine sugar, oil, and eggs. Beat until well-blended.
5. Add flour, baking soda, baking powder and cinnamon. Beat for about 2 to 3 minutes.
6. (Set aside your mixer) Stir in shredded carrots & pineapple.
7. Fill cupcake tins 3/4 full and bake for approximately 22 - 24 minutes (toothpick test)
8. Set cupcakes on cooking racks and allow to cool completely before frosting
9. While the cupcakes are cooling, set out the butter and cream cheese to soften (about 30 minutes)
Instructions for Frosting
1. Beat softened cream cheese and butter together until smooth.
2. Add vanilla and powdered sugar. Beat until well blended. (Approximately 4 minutes)
3. Stir in chopped pecans (or hold them to sprinkle on top of frosted cupcakes)
4. Frost the Cupcakes
Recipe Substitutions or Additions
I prefer pineapple, but Mom suggests substituting raisins if desired. You may also want to add 1 cup shredded coconut for a more authentic carrot cake consistency & taste.
I have a double oven, one is a convection oven. My ovens allow me to bake 3 pans of cupcakes at one time. (2 in the convection oven & one in the lower regular oven).
Mom has one regular oven. Therefore, she makes larger cupcakes divided across two pans, which she bakes separately. Her yield is 24 larger cupcakes that take slightly longer to bake (approximately 26 - 28 minutes).
Because oven temperatures vary, the toothpick test is required to determine when they are completely baked.
What is the Toothpick Test?
Quickly stick a toothpick down into the center of a cupcake or cake and pull it right back out. If it comes out clean, the cake/cupcake is done. If it has batter on it, you need to bake a little longer. I usually test in 1 – 2 minute intervals.
Cupcake Baking Needs
There are a few kitchen tools that allow us to bake cupcakes with ease,
starting with a large cupcake baking pan & cupcake liners.
Cupcakes are also very hard to transport from place to place. If you
do plan to take them elsewhere, I highly recommend the carrier featured
Just for Fun! Add Edible Carrot Toppers
Orange & Green Fondant
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Carrot Cake Cupcakes Recipe Review Written by:
© 2021 Cynthia Sylvestermouse
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