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!
Yields24 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
Carrot Cake
1 ½cupsfinely grated carrots
2tbsplemon juice
½cupcrushed pineapple, well drained
1 ½cupsflour
¾cupwhite sugar
½cupbrown sugar
1tspbaking powder
1tspbaking soda
1tspsalt
1 ½tspcinnamon
½tspnutmeg
½tspcloves
½tspallspice
½cupvegetable oil
¼cupGreek yogurt (can be substituted with another 1/4 cup vegetable oil)
1 ½tspvanilla extract
3large eggs
1cupraisins
Cream Cheese Frosting
8ozcream cheese
¼cupbutter
2cupspowdered sugar
1 ½tspvanilla 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 ½cupsfinely grated carrots
2tbsplemon juice
½cupcrushed pineapple, well drained
1 ½cupsflour
¾cupwhite sugar
½cupbrown sugar
1tspbaking powder
1tspbaking soda
1tspsalt
1 ½tspcinnamon
½tspnutmeg
½tspcloves
½tspallspice
½cupvegetable oil
¼cupGreek yogurt (can be substituted with another 1/4 cup vegetable oil)
1 ½tspvanilla extract
3large eggs
1cupraisins
Cream Cheese Frosting
8ozcream cheese
¼cupbutter
2cupspowdered sugar
1 ½tspvanilla 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!
