18 Carrot Cupcakes
Indulge in the perfect balance of sweetness and spice with these charmingly moist *18 Carrot Cupcakes*. Packed with the wholesome goodness of freshly grated carrots, crushed pineapple, and aromatic spices like cinnamon and nutmeg, these cupcakes boast a flavor profile that’s earthy and delightfully complex. Each bite is enhanced by optional chopped walnuts or pecans for a satisfying crunch. Topped with a luscious cream cheese frosting that’s perfectly tangy and silky-smooth, these cupcakes are as visually stunning as they are delicious. Ready in under an hour, this recipe yields 18 servings, making it ideal for celebrations or casual indulgence. Treat your family and friends to these carrot cupcakes—a timeless dessert with a modern twist!
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Recipe Information
Ingredients
- 3 cups Carrots (grated)
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cups Vegetable oil
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Crushed pineapple (drained)
- 0.5 cups Walnuts or pecans (chopped, optional)
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened)
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 18 paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using). Mix gently to distribute evenly.
Using a scoop or spoon, fill each cupcake liner about 2/3 full with the batter.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Add the vanilla extract and beat until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, frost them generously using a piping bag, spatula, or spoon.
Garnish with additional chopped nuts, shredded coconut, or a sprinkle of cinnamon, if desired.
Serve and enjoy your '18 Carrot Cupcakes'!
Nutrition Facts
Calories |
8431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.9 g | 574% | |
| Saturated Fat | 148.1 g | 740% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 1079.8 g | 393% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 829.5 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 856 mg | 66% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3770 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
