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Carrot Cake Cupcakes with Cream Cheese Frosting
These homemade Carrot Cake Cupcakes are made from scratch and topped with homemade cream cheese frosting. An Easter tradition!
- 4 eggs
- 2 cups sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups grated carrots
Combine dry ingredients - flour, cinnamon, baking soda, baking powder and salt in a large bowl. Beat the eggs, sugar and oil in a separate bowl.
Add dry ingredients to wet egg mixture.
Stir in carrots and mix well.
Fill paper-lined muffin cups two-thirds full. Bake at 350°F for 20 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing form pans to wire racks.
Frost with Cream Cheese Frosting
Top with adorable hand-made fondant carrots, walnuts or cake crumbs from one of the carrot cupcakes.
Calories: 196kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 39mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg