Rating: 4.5 stars 4.4
76 Ratings
  • 5 star values: 41
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

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 235.8mg. Full Nutrition
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