Carrot Cake Cupcakes

READY IN: 35mins
Recipe by Mimi in Maine

These are just like a piece of Carrot Cake. Delicious. Pop them in the freezer and you will always have a quick dessert when you need it. My youngest granddaughter likes to have me make cupcakes. She thinks they are just for her. I like to use Marg (Cayman Designs) Butter Cream Icing (Buttercream Frosting) on these and if you want it a traditional Carrot Cake Frosting, throw in some cream cheese to her frosting. Good!

Top Review by stormyfour

What a great recipe. It is so moist and full of flavor!! I was looking for a recipe to use up a large batch of carrots and this was better than I expected. They DO freeze nicely and once thawed maintain their moist flavor!! This is a keeper, think I will go make more now! OH, they are SO good they do NOT need the icing, great for a quick breakfast on the run, without it.

Ingredients Nutrition


  1. In a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well.
  2. Add the next 5 ingredients and mix well.
  3. Grate the carrots (I do it in a food processor) and add to the above.
  4. Add walnuts and coconut.
  5. Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full.
  6. Bake 350 degrees for about 15-20 minutes.
  7. Remove from pan and frost when cool.
  8. I like a butter frosting but a cream cheese frosting is great too.

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