Enjoy your favorite carrot cake flavors in these perfectly portioned, delightfully fluffy cupcakes!
We rarely think of vegetables as the centerpiece of a cake. Luckily, carrot cake has long been accepted as a delicious dessert. It only makes sense to have a miniature version for single servings—we’re talking about cupcakes, of course!
Carrot cake cupcakes are exactly what they sound like. They’re everything you like about carrot cake combined with everything that’s wonderful about cupcakes. It’s a dessert that’s light, moist, and filled with carrots for sweetness and texture. And don’t worry, picky eaters. These cupcakes don’t taste like vegetables. The carrots blend seamlessly into the batter!
Whether you’re new to baking or a tried-and-true veteran, this recipe is pretty straightforward. Also, there’s plenty of room for customization. Keep them simple or toss in mix-ins like raisins, walnuts, or even dried cranberries. I’ve even sprinkled in chocolate chips before. Either way, these cupcakes are sure to be a hit with friends and family!
Are Carrot Cake Cupcakes Healthy?
As far as desserts go, carrot cake cupcakes are on the healthier side. I wouldn’t replace a serving of vegetables with these cupcakes, but there’s still a decent amount of carrots in the recipe. That has to count for something, right? After all, carrots provide you with vitamins A and K. However, carrot cake cupcakes are still a dessert, so enjoy them in moderation!
Shred And Mix Like A Pro
One of the best things you can do with this cupcake recipe is shred the carrots using a food processor. While you can use your grater, a food processor is more convenient and ensures the carrots are chopped as finely as possible.
When you add the carrots to the rest of the ingredients, resist the urge to overmix. Speaking from experience, overmixing leads to a denser texture—you don’t want that in a cupcake. Stirring the carrots until just combined keeps the cupcakes light and fluffy. A few lumps in your batter are totally okay!
Finally, don’t be afraid to add something extra to give the cupcakes texture. The recipe includes walnuts, but coconut flakes and raisins can add more flavor and texture if you don’t like walnuts or have a nut allergy.
How Do I Store Leftovers?
If there are leftovers, cupcakes should be stored in the fridge in an airtight container, where they will stay well for up to 4 days. Unfrosted cupcakes can also be frozen for up to 3 months.
Serving Suggestions
Do you know what goes well with cupcakes? Ice cream! That doesn’t mean you must go overboard with a pint of Ben and Jerry’s. Instead, consider a Healthy Ice Cream Recipe With Chocolate And Pomegranate. And if you want something deliciously unique, try this Cottage Cheese Ice Cream recipe. There’s also nothing wrong with washing down a carrot cake cupcake with your favorite coffee blend or a mug of Vegan Hot Chocolate.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cups vegetable oil
- 2 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F and prepare a muffin pan by lining it with cupcake liners.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Pour in the vegetable oil and mix well. Then, add the eggs one at a time, fully incorporating each before adding the next, and scraping down the bowl as needed.
- Blend in the vanilla extract and milk until the mixture is smooth.
- Fold in the grated carrots and, if desired, the chopped walnuts until evenly distributed throughout the batter.
- Divide the batter among the cupcake liners, filling each about 2/3 to 3/4 full. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite cream cheese frosting.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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