This is a simple carrot cupcake that is moist and great for people who don't like nuts! I use about half a bag of baby carrots and chop them in a food processor.

Ilovecookies78
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.

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  • Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

  • Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.

Nutrition Facts

300 calories; 17.4 g total fat; 41 mg cholesterol; 160 mg sodium. 34.7 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2017
I made these for my daughters 1st birthday! They turned out so amazing! Best carrot cake and frosting I've ever had! Will make again and again. Thanks Read More
(2)
17 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2017
I made these for my daughters 1st birthday! They turned out so amazing! Best carrot cake and frosting I've ever had! Will make again and again. Thanks Read More
(2)
Rating: 5 stars
12/21/2017
I made these for my daughters 1st birthday! They turned out so amazing! Best carrot cake and frosting I've ever had! Will make again and again. Thanks Read More
(2)
Rating: 5 stars
11/09/2018
Used 1/2 the allspice amount as I used whole Jamaican allspice that I hand ground. Also did not put the cinnamon in the frosting. Delightful results :) Read More
(1)
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Rating: 5 stars
03/31/2015
I made these cupcakes yesterday.I am not a very good baker but followed the recipe an the cupcakes were all gone within the hour.I was told they were GREAT!I would recommend this recipe and make sure to double it so you can try one or two! Read More
(1)
Rating: 5 stars
01/19/2018
It was very moist and tasty Read More
Rating: 5 stars
09/26/2016
My girls loved these! I love that they have lots of eggs; they need the protein! Thank you! Read More
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Rating: 5 stars
11/19/2019
I didn't make any changes. Turned out perfect!! Yummy Read More
Rating: 4 stars
09/05/2019
A good recipe that I will use again. I only slightly modified the recipe to add ½ tsp of allspice instead of 1 tsp - I feel this added just the right amount but is not overpowering. I’ll be holding on to this recipe. Read More
Rating: 5 stars
04/29/2019
I made these yesterday for family and friends and they all loved them especially the carrot cake lovers. I did alter the recipe to reduce the use of refined sugar. I replaced both the white and brown sugars with 2 cups coconut palm sugar and 1 tablespoon molasses. No one guessed that I made these without using normal sugars. I will definitely make these again. Read More
Rating: 5 stars
04/22/2018
Loved these cupcakes. They have great flavor and are very moist! Read More