Carrot Cake Cupcakes


Posted by Sarah | Posted in cupcakes, recipes | Posted on 17-10-2010

This year my daddy-o turned the big 6-0 and my mom had a little shin-dig that she put together for him.  Everyone was responsible for bringing some kind of dish, so I volunteered for a dessert.  My mom requested that I make carrot cake, but I opted for cupcakes as my she was already doing a different kind of cake.  After some looking online and adapting, I settled on a recipe that actually turned out really good.  The cupcakes were moist and yummy and I topped them off with a cream cheese frosting.  The recipe below was adapted from this one on and the cream cheese frosting was also found here on allrecipes.

Carrot Cake Cupcakes
  • 4 eggs
  • 3/4 cups vegetable oil
  • 1/2 cup applesauce
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2.5 teaspoons ground cinnamon
  • 1 t allspice
  • 1/4 nutmeg
  • 3 cups grated carrots
  • 1/2 cup raisins
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with liners.
  2. In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, allspice, nutmeg and cinnamon. Stir in carrots and raisins. Fold in pecans. Fill cupcake liners halfway.
  3. Bake in the preheated oven for 14 to 17 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Cream Cheese Frosting


  • 1/2 cup butter, softened
  • 8 ounces cream cheese
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract


  1. Beat softened butter and cream cheese until well blended.
  2. Add powdered sugar and vanilla. Beat until creamy.

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