Carrot Cupcakes
Carrot Cupcakes are a moist and tasty holiday dessert. These Carrot Cake Cupcakes with cream cheese frosting are perfect for Easter!
Servings: 24 servings
Ingredients
Cupcakes
- 2 cup Flour
- 2 cup Sugar
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 4 Eggs
- 1 cup Vegetable Oil
- 4 cups Finely Shredded Carrots
Frosting
- 1 cup Butter softened
- 16 oz Cream Cheese softened
- 8 cup Powdered Sugar
- 1 tbsp Milk
Instructions
- Preheat oven to 350
- Add cupcake liners to cupcake pan.
- Combine flour, sugar, cinnamon and baking soda in a bowl and whisk well.
- In large bowl, beat eggs and slowly add oil while continuing to beat.
- Add flour mixture to egg mixture, small amounts at a time.
- Fold in finely shredded carrots.
- Fill the cupcake liners about 2/3 of the way full.
- Bake for 20 minutes or until toothpick inserted in center comes out clean. All to cool in pan 10 minutes then move to cooling rack to finish cooling.
- Beat the butter and cream cheese in large bowl until light and fluffy.
- Add in powdered sugar, one cup cat a time. Add a small amount of milk and beat on high until smooth and desired consistency is reached.
- Top cupcakes with icing.
- Top with a few chopped nuts or candies if desired.
Notes
If you would like to half the cream cheese frosting, feel free to do so. I like to add quite a bit to these cupcakes.
Nutrition
Calories: 412kcal | Carbohydrates: 68g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 238mg | Potassium: 120mg | Fiber: 1g | Sugar: 58g | Vitamin A: 4095IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg