The Best Ever Carrot Cake Cupcakes

  • Prep time 45 minutes
  • Baking Time 20 minutes
  • Serves 24 large cupcakes and 24 mini cupcakes


  • 4 eggs
  • 3/4 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 8-oz. can of crushed pineapple, well drained
  • 3 teaspoons vanilla extract, divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Small pinch of ground cloves
  • 3 cups grated carrots, grate on larger side of cheese grater or use food processor
  • 1 cup chopped pecans
For Frosting:

  • 1/2 cup butter, softened
  • 8 oz. cream cheese, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Fresh coconut, shaved and toasted for garnish (optional). Toast on 350 for 7-10 minutes until crispy.
How to make it:

·       Preheat oven to 350 degrees F.
·       In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla.
·       Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves.
·       Stir in carrots.
·       Fold in pecans.
·       Pour into muffin tin lined with beautiful paper or foil liners.
·       Fill each liner 3/4 full.
·       Bake in the preheated oven for 18-20 min.
·       Let cupcakes cool completely.
·       While cooling, prepare frosting.

·       In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla.
·       Beat until the mixture is smooth and creamy.
·       Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.
*** My first attempt at cupcakes and frosting from scratch. Worth every second. They came out PERFECT! I bought to-go pans with lids from the supermarket and also delivered plates of cupcakes to our lovely neighbors.

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