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Nana’s Carrot Carrot Cupcakes Recipe

Nana’s Carrot Carrot Cupcakes Recipe


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4.7 from 29 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Indulge in the nostalgic flavors of Nana’s Carrot Carrot Cupcakes. These moist and flavorful cupcakes, topped with luscious cream cheese frosting, are a delightful treat for any occasion.


Ingredients

Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients:

  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup crushed pineapple (drained)
  • 1/3 cup chopped walnuts or pecans (optional)
  • 1/4 cup shredded coconut (optional)

Cream Cheese Frosting:

  • 8 oz cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Mix the wet ingredients: In a large bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
  4. Combine the batter: Fold in the dry ingredients, then stir in the grated carrots, pineapple, and optional nuts or coconut.
  5. Bake the cupcakes: Divide the batter among the cupcake liners and bake for 18–22 minutes. Let cool before frosting.
  6. Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then frost the cooled cupcakes.

Notes

  • Cupcakes can be made a day ahead and stored in an airtight container.
  • Keep frosted cupcakes refrigerated.
  • Add raisins or substitute applesauce for pineapple if preferred.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 330
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg