Carrot Cake Cupcakes

Simply the best, these Carrot Cake Cupcakes are filled with lots of carrots and coconut and are topped with a smooth and creamy cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 17

Cooling Time 28

Total Time 1

Servings servings

Calories 210kcal

Author Deborah Harroun

Ingredients

Cupcakes

1 cup sugar
1/2 cup vegetable oil
2 eggs beaten
1 1/2 cups grated carrots
1 cup unsifted flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup shredded coconut
1/4 cup nuts toasted
1/4 cup raisins optional

Frosting

8 ounce cream cheese softened
1/4 cup butter
2 1/2 cups powdered sugar
Hot water as needed

Instructions

Preheat the oven to 400ºF. Line 24 muffin tins with cupcake wrappers.
Combine the sugar and oil in a large mixing bowl or bowl of a stand mixer. Add the eggs and mix well. Stir in the grated carrots.
1 cup sugar, 1/2 cup vegetable oil, 2 eggs, 1 1/2 cups grated carrots
Add in the flour, salt, baking soda, and cinnamon and stir until combined. Fold in the coconut, nuts and raisins.
1 cup unsifted flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 cup shredded coconut, 1/4 cup nuts, 1/4 cup raisins
Divide the mixture evenly between the prepared cups. Bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Cool completely.
Cream together the cream cheese and butter until smooth and light. Gradually add in the powdered sugar and beat until smooth. If needed, add in hot water, 1 teaspoon at a time, until you reach your desired consistency.
8 ounce cream cheese, 1/4 cup butter, 2 1/2 cups powdered sugar, Hot water
Frost the cooled cupcakes with the cream cheese frosting and serve.

Notes

adapted from Lion House Desserts

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition