Carrot Raisin Cupcakes Recipe

Name: Carrot Raisin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose; 2 teaspoons cinnamon ground; 1 teaspoon nutmeg ground; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup brown sugar packed; 2 large eggs beaten; 1/2 cup vegetable oil; 1/2 cup milk; 2 cups carrots shredded; 1/2 cup raisins, seedless

Servings: persons

2 cups flour, all-purpose
2 teaspoons cinnamon ground
1 teaspoon nutmeg ground
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup brown sugar packed
2 large eggs beaten
1/2 cup vegetable oil
1/2 cup milk
2 cups carrots shredded
1/2 cup raisins, seedless

1
Preheat oven to 400F (200C).
2
Place baking cups on cookie sheet, set aside.
3
In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
4
Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened.
5
Stir in carrots and raisins.
6
Spoon batter into bake cups, filling 3/4 full.
7
Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
8
Cool 5 minutes, remove from pan.
9
Frost cupcakes if needed.

787

kcal

Calories

Fat

103

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 11 ingredients. The key ingredients include: 2 cups flour, all-purpose, 2 teaspoons cinnamon ground, 1 teaspoon nutmeg ground, 1 teaspoon baking powder, and more.

Yes, Carrot Raisin 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 Raisin Cupcakes

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