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Carrot Cupcakes recipe

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Carrot Cupcakes
1/2 cup sugar
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 cup finely shredded carrot (about 1 large carrot) - It's easiest to do this in a food processor but you can shred by hand as well.
1 cup (200 g) crushed pineapple, drained
3/4 cup raisins
1/4 cup coconut oil
1/4 cup unsalted butter, room temperature
2 eggs
1 cup all purpose flour
Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup crushed walnuts to put onto the frosted cupcakes.

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Carrot Cupcakes

Preheat the oven to 350 degrees F.

Line your muffin tins with paper liners.

In a large bowl, combine everything but flour, eggs, oil, and butter.

Once combined, add the oil and butter and stir vigorously to combine.

Add eggs in one at a time, combining well after each addition.

Add the flour in 2 batches, mixing until just combined.

Divide evenly among cupcake liners.

Bake for 25 minutes or until a toothpick comes out clean.

Let sit for 5 minutes, then remove the cupcakes and let them cool on a cooling rack. You can frost them once they are cooled.

Cream Cheese Frosting

Mix cream cheese and butter until creamy and light.

Mix in confectioners' sugar one cup at a time. You can add more or less to get your desired consistency.

Mix in vanilla .

Ice the cupcakes.

Put the chopped walnuts around the outsides of the cupcakes.

To make the little carrot, either reserve 2 small amounts of the white frosting you have prepared and add orange coloring to one and green coloring to the other and form the carrots by putting the icing into icing pipers.


Purchase the tubes of orange and green colored icing and make your carrot garnishes with the already prepared colored frostings.