Moist Carrot Cupcakes Recipe

Name: Moist Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, room temperature; 1 cup white sugar; 2 tablespoons white sugar; 1/3 cup brown sugar; 1/2 cup olive oil; 1 teaspoon vanilla extract; 2 cups shredded carrots; 1/2 cup drained crushed pineapple; 1/2 cup shredded coconut; 1 1/2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger

Servings: persons

2 eggs, room temperature
1 cup white sugar
2 tablespoons white sugar
1/3 cup brown sugar
1/2 cup olive oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup drained crushed pineapple
1/2 cup shredded coconut
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2
Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
3
Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
4
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

865

kcal

Calories

Fat

128

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 15 ingredients. The key ingredients include: 2 eggs, room temperature, 1 cup white sugar, 2 tablespoons white sugar, 1/3 cup brown sugar, and more.

Yes, Moist 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.

Moist Carrot Cupcakes

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