Carrot Cupcakes Recipe

Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 1 cup granulated sugar; 3 None eggs, at room temperature; 1/2 cup self-rising flour, sifted; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1 tsp ground cloves; 2 None carrots, peeled, grated; 1/2 lb cream cheese, at room temperature; 1 cup powdered sugar, sifted; 1 tbsp orange zest; 2 tbsp orange juice; 3.5 oz fondant; None None orange and green food coloring

Servings: persons

1 cup vegetable oil
1 cup granulated sugar
3 None eggs, at room temperature
1/2 cup self-rising flour, sifted
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp ground cloves
2 None carrots, peeled, grated
1/2 lb cream cheese, at room temperature
1 cup powdered sugar, sifted
1 tbsp orange zest
2 tbsp orange juice
3.5 oz fondant
None None orange and green food coloring

1
Preheat oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.
2
Beat oil, sugar and eggs until light and creamy. Fold in flour, baking soda and spices until just combined. Add carrots. Distribute between liners and bake for 20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3
Beat cream cheese, powdered sugar, orange zest and orange juice until light and creamy. Spread over cooled cupcakes.
4
Knead 2/3 of the fondant with a few drops of orange food coloring. Shape into carrots. Knead remaining fondant with green food coloring, shape into leaves and attach to carrots. Let dry then use to decorate cupcakes.

1223

kcal

Calories

Fat

101

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 14 ingredients. The key ingredients include: 1 cup vegetable oil, 1 cup granulated sugar, 3 None eggs, at room temperature, 1/2 cup self-rising flour, sifted, and more.

Yes, Carrot 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 Cupcakes

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