Carrot Cupcakes

READY IN: 35mins
Recipe by my3girlz

I got this recipe out of All You magazine. I made them once and my family loved them so I wanted to post it here to keep it around, if not I would end up losing the page I ripped out of the mag! I am also posting the recipe for the Buttercream frosting (Vanilla Buttercream) that goes along with the cupcakes, however the day I made them I didn't have time to make the frosting also so I just used store bought.

Top Review by Lindas Busy Kitchen

I made these cupcakes today, and I had a little problem with the texture of them... They had really gluey dough, and so I plopped them into cupcake tins, and baked them off... I did use Splenda for baking, and maybe that had something to do with the texture... Next time I make them I am going to use sugar. I also added chopped pecans to the recipe, because I love nuts! I bit into one of the cupcakes after I frosted them, and I thought they tasted a little salty. Next time I will omit the salt altogether. I don't think they need them with the soda in the recipe. I used the packaged shredded carrots and just broke them up with my hands... Next time I think I will use the blender to shred them, instead of doing them the way I did this time... They LOOK really pretty though, see for yourself!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Line a muffin tin with paper liners, set aside.
  3. Using an electric mixer, combine dry ingredients.
  4. Beat in the eggs, oil and carrots.
  5. Spoon batter into prepared cups.
  6. Bake for 25 minutes.
  7. Let pan cool.
  8. Frost with buttercream frosting.

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