Carrot Cake Cupcakes Recipe

Name: Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; ¾ teaspoon salt; 3 cups grated carrots (about 9 carrots, this can be done with a grater or food processor); 1 cup coarsely chopped walnuts (or pecans, I like walnuts though); 1 cup shredded coconut (I like toasting mine first); 1 (8 ounce) can crushed pineapple; 2 cups sugar; 1 cup vegetable oil; 4 large eggs; 8 ounces cream cheese, softened; 8 tablespoons unsalted butter, softened; 3 ¾ cups confectioners' sugar, sifted; 1 tablespoon lemon juice; ½ cup shredded coconut

Servings: persons

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots (about 9 carrots, this can be done with a grater or food processor)
1 cup coarsely chopped walnuts (or pecans, I like walnuts though)
1 cup shredded coconut (I like toasting mine first)
1 (8 ounce) can crushed pineapple
2 cups sugar
1 cup vegetable oil
4 large eggs
8 ounces cream cheese, softened
8 tablespoons unsalted butter, softened
3 ¾ cups confectioners' sugar, sifted
1 tablespoon lemon juice
½ cup shredded coconut

1
Preheat oven to 350.
2
Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
3
In another bowl, mix the carrots, chopped nuts, pineapple, and coconut.
4
In a large bowl, use an electric mixer to beat the sugar and oil on medium until smooth.
5
Add eggs one-by-one, and continue to beat until the batter becomes consistently smooth.
6
Reduce speed to low, and gradually add in the flour mixture, mixing until the dry ingredients disappear and combine.
7
Gently mix in the chunky ingredients.
8
Divide the batter among lined cupcake pans.
9
(I like using foiled cupcake liners).
10
Bake 20 - 25 minutes, or until when inserting a knife or toothpick, it comes out clean.
11
Transfer cupcakes to a cooling rack, and cool for at least 5 minutes.
12
Frosting:.
13
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
14
Gradually add the confectioner's sugar, and continue to beat until the mixture is velvety smooth.
15
Beat in lemon juice.
16
Frost cupcakes as desired.

2686

kcal

Calories

132

Fat

366

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Carrot Cake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cupcakes

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