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Carrot Cupcakes | Carrot Cupcakes Recipe

Carrot Cupcakes Recipe with step by step pictures. Soft and moist carrot cupcakes made with oil, flour and grated carrots which is then decorated with cream cheese frosting.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 281 kcal

Ingredients
  

  • 1⅓ cup All Purpose Flour (160 grams)
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • ½ cup Nuts I used Almonds, Cashews & Pista ( chopped)
  • cup Carrots grated
  • ½ cup Pineapple pureed
  • ¾ cup Sugar (150 grams)
  • 2 Eggs
  • ¾ cup Oil (180 ml)
  • 2 tsp Vanilla Extract

Instructions
 

  • Take flour, baking soda, cinnamon powder, nuts and carrots in a bowl. Mix well and set aside.
  • Take oil, sugar, vanilla in a bowl and mix well so the sugar melts.
  • Add in pineapple puree and mix well.
  • Add in eggs and beat till it is mixed
  • Add in the flour carrot mix and fold well.
  • Line muffin tray with cupcake cases. use a icecream scoop to fill the cupcake cases.
  • Bake this for 25 to 30 mins, insert a toothpick to see whether the cake is done, if the toothpick comes out clean then it is done..
  • Remove it from oven, allow it to cool  completely,
  • Once it is cooled, frost it with cream cheese frosting..
Nutrition Facts
Carrot Cupcakes | Carrot Cupcakes Recipe
Amount Per Serving (1 servings)
Calories 281 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 27mg9%
Sodium 114mg5%
Potassium 121mg3%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 14g16%
Protein 4g8%
Vitamin A 2718IU54%
Vitamin C 4mg5%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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