Carrot Cupcakes Recipe

Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups flour; ¾ teaspoon baking soda; ¼ teaspoon salt; ½ teaspoon cinnamon; 1 teaspoon pumpkin pie spice; ¼ cup canola oil; ½ cup sugar; 1 egg; ½ cup unsweetened applesauce; ¼ cup water; 1 cup shredded carrot; ½ cup raisins (optional); ¼ cup softened cream cheese; ¼ cup confectioners' sugar; ¼ teaspoon vanilla; ½ teaspoon milk

Servings: persons

1 ¼ cups flour
¾ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon pumpkin pie spice
¼ cup canola oil
½ cup sugar
1 egg
½ cup unsweetened applesauce
¼ cup water
1 cup shredded carrot
½ cup raisins (optional)
¼ cup softened cream cheese
¼ cup confectioners' sugar
¼ teaspoon vanilla
½ teaspoon milk

1
Preheat oven to 350F.
2
In bowl mix flour, baking soda, salt, cinnamon and pumpkin pie spice.
3
In another bowl beat oil and sugar for 1 minute.
4
add egg and apple sauce and beat for another 30 seconds on low.
5
Add flour mixture to wet mixture and beat until moist.
6
Stir in carrots and raisins (if using).
7
Spoon into greased muffin cups or use foil or paper liners.
8
Frosting - beat all ingredients together and spread on cooled cupcakes.

544

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 1 ¼ cups flour, ¾ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon cinnamon, 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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