Carrot cake cupcake adayincandiland.com
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5 from 6 votes

Carrot Cake Cupcake Recipe

Moist Carrot Cake Cupcakes filled with spices, carrots, and topped with a Cinnamon Cream Cheese Frosting. 
Course Dessert
Cuisine American
Keyword Carrot Cake, Cupcakes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 -18 cupcakes
Calories 492kcal
Author Candi Elm

Ingredients

  • 2 Cups Sifted AP Flour
  • 2 Cups Granulated Sugar
  • 2 ts Baking Soda
  • 1 ts salt
  • 2 ts cinnamon
  • 4 large eggs
  • 1 Cup coconut oil
  • 2 Cups grated carrots
  • 1/2 Cup walnuts or pecans
  • Frosting
  • 1 8 oz package of cream cheese
  • 1 stick of butter softened
  • 3 Cups of sifted confectioners sugar
  • 1 TB Vanilla extract
  • 1/4 ts cinnamon

Instructions

  • Beat the eggs until foamy and add oil slowly as you continue beating. Add dry sifted ingredients and beat until smooth. Add carrots and nuts. Both can be chopped in a food processor.
  • Fill cupcake liners 1/2 full and bake at 350 degrees for 30 minutes. Check every five minutes after 20 minutes.
  • After cooled beat cream cheese and butter, add 1 cup of sugar at a time, until blended. Add vanilla and cinnamon and frost when cupcakes are cooled.

Nutrition

Serving: 1g | Calories: 492kcal | Carbohydrates: 66g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 62mg | Sodium: 409mg | Potassium: 115mg | Fiber: 1g | Sugar: 51g | Vitamin A: 2645IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 1.4mg