Carrot Cupcakes

Inspired by Nola Silver’s winning baking contest recipe, these carrot cupcakes are a hit year-round, but especially fun at Easter.

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Votes: 15
Rating: 4.33
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Servings 12cupcakes
Prep Time 30minutes
Cook Time 25 - 28minutes
Passive Time 60minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 15
Rating: 4.33
You:
Rate this recipe!
Servings 12cupcakes
Prep Time 30minutes
Cook Time 25 - 28minutes
Passive Time 60minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cupcakes
  1. Preheat oven to 350°F and line a muffin tin with paper liners.
  2. In a large bowl, mix together grated carrots, crushed pineapple, chopped walnuts, oil, eggs, and vanilla extract. In a separate smaller bowl, combine Bob’s Red Mill Whole Wheat Pastry Flour, Coconut Sugar, baking powder, baking soda, salt, and spices.
  3. Add the dry to the wet and mix with a rubber spatula to combine.
  4. Evenly portion mixture into the prepared muffin tin. Bake until a tester inserted into the center cupcake comes out clean, 25 – 28 minutes. Let cool thoroughly (about 1 hour) before frosting.
Frosting
  1. Cream softened butter and cream cheese until smooth and evenly combined.
  2. Add powdered sugar and vanilla extract and mix until light and fluffy. Store chilled but must be at room temperature for use.
Recipe Notes

Omit the frosting for a dairy-free treat!

Products Used in this Recipe
Recipe Comments

2 thoughts on “Carrot Cupcakes

  1. Bonita

    I really like this recipe. I like that is healthier because of the Whole Wheat Pastry Flour, and the Coconut Sugar. I added Raisins and Coconut, but next time I think I’ll omit the coconut shreds and use the walnuts that it calls for. All in all it’s a delicious and filling cake!

    Reply

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