Carrot Cupcakes

Carrot Cupcakes
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 318.7
  • Total Fat: 19.5 g
  • Cholesterol: 41.1 mg
  • Sodium: 300.3 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.4 g

View full nutritional breakdown of Carrot Cupcakes calories by ingredient

Number of Servings: 9


    1 cup All Purpose Flour
    1 Tbsp of All Purpose Flour
    cup of Sugar
    cup of Brown Sugar
    1 tsp of Baking Soda
    2 tsp of Cinnamon
    tsp of Salt
    tsp of Nutmeg
    cup of Vegetable Oil
    2 Eggs
    1 Tbsp of Vanilla Extract
    1 tsp of Grated Orange Zest or 2tsp Orange Juice
    1 cups of Shredded Carrots
    Cream cheese frosting (not included in nutritional info)


1. Preheat your oven to 350 degrees.

2. Spray a 9-inch square baking pan with non stick cooking spray. Lay the bottom with parchment paper and set aside.

3. In a bowl toss together the carrots, raisins and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour.

4. In a large bowl mix together all of the ingredients until well combined. Add the carrots and raisins and mix until they are well incorporated through the batter.

5. Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the center comes out clean.

6. When the cake is ready, let it cool in the pan for a few minutes but then take it out and let it cool completely on a wire rack. Top with cream cheese frosting.

TAGS:  Desserts |