Dessert Recipes

Carrot Cake Cupcakes

Carrot Cake CupcakesThis recipe is so special to me because it was passed down from my grandmother,…

Carrot Cake Cupcakes

Carrot Cake Cupcakes


2 cups sugar 1-1/4 cups canola oil 3 eggs 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour, divided 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 2 cups grated carrots 1 can (8 ounces) unsweetened crushed pineapple, undrained 1 cup raisins FROSTING: 4 ounces cream cheese, softened 1/4 cup butter, softened 2-1/2 cups confectioners’ sugar 1 tablespoon 2% milk


In a large bowl, beat the sugar, oil, eggs and vanilla until well blended.

Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended.

Stir in carrots and pineapple.

Toss the raisins with the remaining flour until coated; fold into batter.

Fill paper-lined muffin cups two-thirds full.

Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.

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Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, beat cream cheese and butter until fluffy.

Add confectionersÂ’ sugar and milk; beat until smooth.

Frost cupcakes.

Refrigerate leftovers.

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