I COME from a family of cooks and was inspired to cook and bake ever since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. This recipe is handed down from Grandmom and is always requested at special gatherings. -Lisa Ann DiNunzio, Vineland, New Jersey

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FROSTING:

Directions

Instructions Checklist
  • In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. Fill greased or paper-lined muffin cups two-thirds full.

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  • Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

  • For frosting, combine cream cheese, butter, syrup and vanilla in a mixing bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired.

Nutrition Facts

337 calories; protein 4.2g; carbohydrates 33.1g; fat 21.5g; cholesterol 61.8mg; sodium 246.3mg. Full Nutrition
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Reviews (76)

Rating: 5 stars
07/27/2008
Moist and delicious. I opted to leave off the frosting (like suggested by other reviewers) and it made a fantastic muffin. I also did half apple sauce and half oil, and half white sugar and half brown sugar. I am adding this one to my recipe box! Read More
(17)
Rating: 5 stars
05/17/2008
I just made these for the first time, and they are fantastic! I've never liked carrot cake before, but wanted to use up some carrots so thought I'd try something new. I cut the recipe in half, then added slightly more cinnamon, a dash of nutmeg, and a dash of cloves. For the frosting, I cut used only half the syrup than added a bit of powdered sugar as well. My husband requested cake that isn't 'too sweet' and these were perfect. I'm now a carrot cake convert! Read More
(13)
Rating: 5 stars
01/10/2007
Very Good!! I did alter it a bit for my family. I subed the cup of oil for applesauce, cut the sugar to 3/4 cup, used 4 egg whites and 2 yolks, and added some flax seed meal. Read More
(13)
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Rating: 5 stars
04/17/2007
SO moist and delicious. I would have preferred a lil more "spice" flavor. I think i will add cloves to my next batch. I doubled the cinnamon, used 1/2 cup sugar, and 1/2 brown sugar.. i didnt pack the brown sugar so my cupcakes were'nt as sweet which was fine because the frosting made up for the lack of sweetness. Definitely 5 stars! Read More
(12)
Rating: 4 stars
10/11/2010
I wish I could give this recipe 4-1/2 stars, the cupcake itself rates a 5, beautiful texture, moist and delicious the best carrot cake I've ever made, the frosting, however is very odd. I made it asd the recipe stated and it was a runny mess that wasnot sweet enough, I added about 3 cups of icing sugar and with the maple syrup it was a little on the sweet side so I added in nutmeg, allspice, cloves and cinnamon to tone down the sweetness. These were a big hit at my mom's Thanksgiving Dinner. Read More
(9)
Rating: 5 stars
01/20/2010
Wonderful cupcakes! I did not make this particular icing after reading some of the sketchy reviews so I just made a basic cream cheese icing. 1 stick butter at room temp, 1 block cream cheese at room temp, 1 t vanilla, cream together. Add powdered sugar until desired consistency and sweetness is reached. Yummy and great for piping :-) Read More
(8)
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Rating: 5 stars
05/15/2008
These turned out pretty well. I made a few modifications to make them healthier and omitted the frosting and called them muffins. I used 1/2 splenda 1/2 sugar in place of the sugar and sugar free maple syrup in place of the maple syrup. I also used 1/2 applesauce and 1/2 oil in place of the oil. I used an egg substitute as well to make them vegan. Try this recipe, it's definitely a keeper! Read More
(7)
Rating: 5 stars
03/07/2007
I made these for my kid's first birthday, and they were a big hit. I added sugar to the frosting to make them a little sweeter, but the frosting was still kind of runny...next time I would add flour or something to stiffen it up. These cupcakes are not very sweet on their own, but they're incredibly delicious. I'm going to make them again without the frosting and call them muffins and eat them for breakfast. Read More
(6)
Rating: 4 stars
07/28/2009
Tasty and easy. For the frosting, I substituted sour cream for butter. Delicious. Read More
(6)