Carrot Cake Cupcakes

August 21st, 2012 Comments Off on Carrot Cake Cupcakes


By popular demand I am posting my carrot cake cupcake recipe.  After reviewing and practicing with several recipes, I pulled all of the ingredients I loved and came up with my own.  My Icing Recipe makes a lot of icing.  That’s because I like to pipe the icing on in thick twirly layers.  If you don’t like a lot of icing, cut the icing recipe by a third.  You can also freeze these well, frosting and all.  I’ve frozen them many times and pulled them out for special occasions. They are delish!


4 eggs

3/4 cup vegetable oil

1/2 cup apple sauce

3/4 cup white sugar

1 1/4 cup brown sugar

1 8-oz. can of crushed pineapple, well drained

2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup King Arthur Whole Wheat Flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

Small pinch of ground cloves

3 cups grated carrots

1 1/2 cups chopped pecans or walnuts 


Preheat oven to 350 degrees F.

In a small bowl, combine both flours, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.  Set aside.

In a large bowl, beat the eggs then add oil, apple sauce, sugars, pineapple and  vanilla.

Mix the flour mixture into the egg mixture until fully incorporated.

Stir in carrots.

Fold in pecans. Batter will be thick.

Pour into lined muffin tins.  Fill each liner 3/4 full.

Bake in the preheated oven for 18-20 min.

Let cupcakes cool completely before frosting.

Store for 3 days in the refrigerator.  For longer storage, cover well and place in the freezer for up to a month.


Cream Cheese Icing


3/4 cup butter, softened

12 oz. cream cheese, softened

5-6 cups confectioners’ sugar

1 1/2 teaspoon vanilla extract

In a medium bowl, cream together the  butter and cream cheese

Add vanilla.

Slowly, in 1/2 cup increments add the confectioners’ sugar.

Beat until the mixture is smooth and creamy.  If icing is too thick, you can add a small amount of milk in increments to desired consistancey.

Ice fully cooled cupcakes.  For a fancier frosting, put the icing in a pastry bag and pipe with decorating tips (Start at the outside diameter of the cupcake and work your way to the center.


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