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Carrot Cake Cupcakes Recipe
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Rest in muffin tin
10
minutes
mins
Total Time
50
minutes
mins
Course:
Cupcakes
Cuisine:
American
Servings:
24
cupcakes
Author:
The Shortcut Kitchen
Equipment
Large Bowl
Medium Bowl
Ingredients
CAKE:
2
cups
all-purpose flour
2
cups
sugar
2
teaspoons
cinnamon
2
teaspoons
baking soda
4
eggs
1
cup
vegetable oil
4
cups
shredded carrots
ICING:
1
cup
butter
softened
16
ounces
cream cheese
softened
8
cups
powdered sugar
1
tablespoon
milk
Instructions
CAKE:
Preheat oven to 350˚F and line muffin tin with cupcake liners.
Combine flour, sugar, cinnamon and baking soda in a medium bowl and mix well.
In large bowl, beat eggs and slowly add oil while continuing to beat.
Add flour mixture to egg mixture and mix well.
Fold in shredded carrots, then fill cupcake liners about ⅔ full.
Bake 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan 10 minutes then move to cooling rack to finish cooling.
ICING:
Beat butter and cream cheese in large bowl until light and fluffy.
Gradually add in powdered sugar and milk, then beat on high until smooth.
Frost cupcakes with icing and decorate as desired.
Nutrition
Calories:
493
kcal
|
Carbohydrates:
68
g
|
Protein:
4
g
|
Fat:
24
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.4
g
|
Cholesterol:
70
mg
|
Sodium:
239
mg
|
Potassium:
121
mg
|
Fiber:
1
g
|
Sugar:
58
g
|
Vitamin A:
4101
IU
|
Vitamin C:
1
mg
|
Calcium:
37
mg
|
Iron:
1
mg