Carrot Cake Cupcakes

Carrot Cake Cupcakes

These delightful carrot cake cupcakes are based off a recipe in The Fannie Farmer Cookbook with a few modifications.   I absolutely love the flavor and texture the pineapple adds…it certainly sets these apart from other carrot cakes.   Perfectly moist, flavorful, and satisfying, this recipe yields 24 delicious cupcakes that are super easy to bake!

 

AuthorLeah ClapperCategory, DifficultyBeginner

Yields24 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

Carrot Cake
 1 ½ cups finely grated carrots
 2 tbsp lemon juice
 ½ cup crushed pineapple, well drained
 1 ½ cups flour
 ¾ cup white sugar
 ½ cup brown sugar
 1 tsp baking powder
 1 tsp baking soda
 1 tsp salt
 1 ½ tsp cinnamon
 ½ tsp nutmeg
 ½ tsp cloves
 ½ tsp allspice
 ½ cup vegetable oil
 ¼ cup Greek yogurt (can be substituted with another 1/4 cup vegetable oil)
 1 ½ tsp vanilla extract
 3 large eggs
 1 cup raisins
Cream Cheese Frosting
 8 oz cream cheese
 ¼ cup butter
 2 cups powdered sugar
 1 ½ tsp vanilla extract

Directions

Directions
1

Line 2 standard muffin tins with cupcake liners.

2

Preheat oven to 350 degrees Fahrenheit.

3

Finely grate carrots in a food processor then transfer to a bowl. Add lemon juice and crushed pineapple. Stir and set aside.

4

Whisk together flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice in a large mixing bowl.

5

Add vegetable oil, Greek yogurt, and vanilla extract. Beat to blend well.

6

Add the eggs, one at a time, beating well between each addition.

7

Add carrot mixture and raisins. Beat until evenly combined.

8

Divide batter evenly between cupcake liners, filling each about 2/3 of the way full.

9

Bake for 18-20 minutes, until a toothpick inserted comes out clean. While cupcakes are in the oven, prepare the frosting by combining all ingredients and beating until smooth.

10

Transfer cupcakes to a wire rack and allow them to cool completely. Frost and enjoy!

Ingredients

Carrot Cake
 1 ½ cups finely grated carrots
 2 tbsp lemon juice
 ½ cup crushed pineapple, well drained
 1 ½ cups flour
 ¾ cup white sugar
 ½ cup brown sugar
 1 tsp baking powder
 1 tsp baking soda
 1 tsp salt
 1 ½ tsp cinnamon
 ½ tsp nutmeg
 ½ tsp cloves
 ½ tsp allspice
 ½ cup vegetable oil
 ¼ cup Greek yogurt (can be substituted with another 1/4 cup vegetable oil)
 1 ½ tsp vanilla extract
 3 large eggs
 1 cup raisins
Cream Cheese Frosting
 8 oz cream cheese
 ¼ cup butter
 2 cups powdered sugar
 1 ½ tsp vanilla extract

Directions

Directions
1

Line 2 standard muffin tins with cupcake liners.

2

Preheat oven to 350 degrees Fahrenheit.

3

Finely grate carrots in a food processor then transfer to a bowl. Add lemon juice and crushed pineapple. Stir and set aside.

4

Whisk together flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice in a large mixing bowl.

5

Add vegetable oil, Greek yogurt, and vanilla extract. Beat to blend well.

6

Add the eggs, one at a time, beating well between each addition.

7

Add carrot mixture and raisins. Beat until evenly combined.

8

Divide batter evenly between cupcake liners, filling each about 2/3 of the way full.

9

Bake for 18-20 minutes, until a toothpick inserted comes out clean. While cupcakes are in the oven, prepare the frosting by combining all ingredients and beating until smooth.

10

Transfer cupcakes to a wire rack and allow them to cool completely. Frost and enjoy!

Carrot Cake Cupcakes



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