Easter Carrot Cupcakes Recipe

Name: Easter Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups carrots, grated; 1 ½ cups walnut pieces; 1 cup pineapple, diced (fresh or canned, juice drained); 2 cups flour, divided; 2 teaspoons cinnamon; ½ teaspoon nutmeg; 2 teaspoons baking soda; ½ teaspoon salt; 4 eggs; 1 ½ cups sugar; 1 ½ cups vegetable oil; 1 cup unsalted butter, softened; 6 cups icing sugar; 2 lemons, zest and juice; 1 teaspoon vanilla extract; 2 large piece of shredded wheat; 3 tablespoons golden syrup; 1 tablespoon butter; 4 ounces marzipan or 4 ounces almond paste; 3 tablespoons ground walnuts; food coloring

Servings: persons

2 ½ cups carrots, grated
1 ½ cups walnut pieces
1 cup pineapple, diced (fresh or canned, juice drained)
2 cups flour, divided
2 teaspoons cinnamon
½ teaspoon nutmeg
2 teaspoons baking soda
½ teaspoon salt
4 eggs
1 ½ cups sugar
1 ½ cups vegetable oil
1 cup unsalted butter, softened
6 cups icing sugar
2 lemons, zest and juice
1 teaspoon vanilla extract
2 large piece of shredded wheat
3 tablespoons golden syrup
1 tablespoon butter
4 ounces marzipan or 4 ounces almond paste
3 tablespoons ground walnuts
food coloring

1
Preheat oven to 350F.
2
In a large bowl, combine carrots, walnuts, pineapple, and 1/2 cup of the flour.
3
Mix and set aside.
4
In a medium bowl, sift remaining flour and combine with cinnamon, nutmeg, baking soda and salt.
5
In a large bowl, combine eggs and sugar and whip with a hand mixer until just comined, then slowly add vegetable oil until emulsified.
6
Fold flour mixture into egg batter until well combined, then stir in carrot mixture.
7
Line cupcake tins with liners and spoon in batter, filling about three-quarters full.
8
Bake for 20 minutes or until a cake tester inserted in the center comes out clean.
9
transfer to a rack; let cool.
10
FROSTING: In a stand mixer, combine butter, sugar, lemon juice and zest and vanillla and whip until light and fluffy, about 4 minutes.
11
TIP: This recipe works well as a cake,.
12
Pour batter into a round (10-inch) cake and place in a 350F oven for 1 hour or until a cake tester inserted in the center comes out clean.
13
Transfer to rack; let cool and cover with frosting (same amount as used for cupcakes).
14
OPTIONAL GARNISH: Into a bowl, break shredded wheat into small pieces and set aside.
15
In a small pan over low heat add syrup and butter, Cook until butter is melted.
16
Pour in shredded wheat and mix to coat.
17
Let cool until warm enough to form into 1-inch nest.
18
Knead marzipan with ground walnuts until well mixed.
19
Divide marzipan into three parts and add desired food coloring.
20
Form into small eggs in nest and place genetly atop cupcakes.

3518

kcal

Calories

229

Fat

353

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 ½ cups carrots, grated, 1 ½ cups walnut pieces, 1 cup pineapple, diced (fresh or canned, juice drained), 2 cups flour, divided, and more.

Yes, Easter 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.

That's it — enjoy your meal!

Easter Carrot Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions