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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, cream cheese frosting
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 -18 cupcakes
Calories 539kcal
Author Candi Elm

Ingredients

Cupcakes

  • 2 Cups Sifted AP Flour
  • 2 Cups Granulated Sugar
  • 2 teaspoon Baking Soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 4 large eggs
  • 1 Cup coconut oil
  • 2 Cups grated carrots
  • 1/2 Cup walnuts or pecans

Frosting

  • 8 oz cream cheese
  • 1 stick of butter softened
  • 3 Cups of sifted confectioners sugar
  • 1 Tablespoon Vanilla extract
  • 1/4 teaspoon 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.

Notes

These are really cute with a few carrot shreds on top of the frosting.

Nutrition

Serving: 1cupcake | Calories: 539kcal | Carbohydrates: 67g | Protein: 5g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 429mg | Potassium: 133mg | Fiber: 1g | Sugar: 52g | Vitamin A: 3316IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg