Carrot Patch Cupcakes Recipe

Name: Carrot Patch Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup granulated sugar; 1/2 cup canola oil; 2 large eggs; 1/4 cup 1% low-fat milk; 1 teaspoon vanilla extract; 1 1/4 cups finely grated carrots (about 8 ounces); 3/4 cup all-purpose flour; 3/4 cup whole wheat flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 4 ounces light cream cheese; 3/4 cup powdered sugar

Servings: persons

1 cup granulated sugar
1/2 cup canola oil
2 large eggs
1/4 cup 1% low-fat milk
1 teaspoon vanilla extract
1 1/4 cups finely grated carrots (about 8 ounces)
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 ounces light cream cheese
3/4 cup powdered sugar

1
Preheat the oven to 350F.
2
Line 12 muffin cups with paper liners and set aside.
3
Combine the sugar, oil, eggs, milk, and vanilla in a large bowl and beat on medium speed until well blended, 2 minutes.
4
Add the carrots and stir to combine.
5
Scrape down the sides of the bowl if necessary.
6
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
7
At low speed, gradually beat the flour mixture into the liquid mixture until just combined.
8
Spoon the batter evenly into the prepared muffin cups.
9
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
10
Transfer the pan to a wire rack and cool for 5 minutes.
11
Remove the cupcakes and cool completely before frosting.
12
To make the frosting, beat the cream cheese and sugar at low speed until blended.
13
Raise the speed to medium once the sugar is incorporated and continue to beat until creamy.
14
Spread the frosting over the cupcakes, and garnish as desired.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 cup granulated sugar, 1/2 cup canola oil, 2 large eggs, 1/4 cup 1% low-fat milk, and more.

Yes, Carrot Patch 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 Patch Cupcakes

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