a balanced plate with room for dessert

Carrot Cupcakes with Cream Cheese Frosting

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Whenever I shop, I find myself over-buying groceries. So, what do I do with all my extra carrots? Make carrot cupcakes, of course!

Carrot cupcakes

Carrot Cupcakes
makes 24 cupcakes

4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups grated carrots
1 cup chopped pecans

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with cupcake liners – you will need about 24.
  2. In a large bowl, beat together eggs, oil, applesauce, brown sugar, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared muffin pan.
  3. Bake in the preheated oven for about 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let cool in pans completely.

Cream Cheese Frosting
frosts 24 cupcakes

1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract

  1. In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.
  2. Spoon the frosting into a pastry bag fitted with a large star tip and frost the cooled cupcakes. Alternatively, if you don’t have decorating tools, use a metal spatula or spoon to smooth the frosting onto the cupcakes.



Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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