Item# WLRECIP-155

Carrot Cake Cupcakes

Item No. WLRECIP-155
Amount
About 2 dozen
Prep Time
20 min
Skill Level
Beginner
Total Time
45 min

It’s easy to make the best carrot cake cupcakes from scratch with this recipe. Real grated carrots make these treats moist and delicious, with the perfect amount of spice. We added chopped pecans for an extra nutty flavor, but you can skip the nuts if you'd prefer. Frosted cupcakes are the best, so don't forget to top them off with our fluffy homemade cream cheese icing. These moist carrot cake cupcakes make a great Easter dessert or bake a batch for an everyday treat.

Ingredients

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Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups finely shredded carrots, from about 6 medium carrots
  • 2 cup chopped pecans

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Instructions

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  • Notes:

    • Do not use pre-shredded carrots.
    • Substitute your favorite nut like walnuts for pecans. Bakers choice!

    Pair with cream cheese frosting.
    This recipe pairs perfectly with the tangy flavor of cream cheese frosting. If you’re looking for more adventurous frosting, add an extra flair to your frosting by using orange cream cheese frosting!

    How To

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