Carrot Cake Cupcake

Preparation Time = 20 mins         Cooking Time = 20 - 25 mins


carrot-cake-cupcakeMakes 12 cupcakes 

  • 2 cups all-purpose flour 
  • 2 cups sugar 
  • 3 cups finely shredded carrots 
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • 1 teaspoon ground cinnamon 
  • 1 cup vegetable oil 
  • 4 large eggs 


  1. Preheat oven to 350 degrees.  Line cupcake pans with paper liners; if desired.
  2. Combine all dry ingredients in a large mixing bowl and sift 3 times and set aside. 
  3. In a large bowl, combine sugar, vegetable oil and eggs. Add eggs one at a time until fully combined.
  4. Mix at low speed for 30 seconds, scraping bowl constantly while mixing.  Mix at high speed for 3 minutes, scraping bowl every minute.
  5. Turn mixer to slow setting and gradually add all dry ingredients and then shredded carrots until evenly through batter.
  6. Pour batter into cupcake liners until they are 1/2 to 2/3 full.
  7. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  8. Allow to cool for 10 minutes in pan then move to a wire rack to cool completely.
  9. Decorate with cream cheese frosting and sprinkle with chopped walnuts.