5.0 from 6 votes
Carrot Cake Cupcakes
Carrot cake is a popular dessert and the best recipe is right here! Sweet with a hint of spice and lots of carrot flavor without being heavy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 24 cupcakes
Calories: 365 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups sugar
- 1 cup oil vegetable or canola
- 4 eggs
- ½ cup cream cheese softened
- 3 cups carrots shredded
- 1 cup pecans chopped
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 2 cups Cream Cheese frosting see note
Instructions
- Preheat the oven to 350ºF.
- Whisk oil, sugar, eggs, and cream cheese until combined well.
- Stir in the carrots and pecans.
- Sift together the flour, baking soda, salt, cinnamon, nutmeg and cloves.
- Add it to the wet ingredients. Fold everything together until no streaks of flour remain.
- Line or spray the cupcakes tins.
- Divide the batter between 24 muffin cups and bake for 18-20 minutes until a toothpick comes out clean.
- Ice with cream cheese frosting.
Cup of Yum
Notes
- You can use my homemade cream cheese frosting recipe, found here!
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
279mg
(12%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
2779IU
(56%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 279mg | 12% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 2779IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.