DONATE: Support our mission to improve childhood nutrition and cooking skills!
carrot_cupcakes (34 of 75)-38

Carrot Cupcakes


carrot_cupcakes (34 of 75)-38

Carrot Cupcakes

Carrots add a natural sweetness to cake so you need less sugar. Try them with delicious maple cream cheese icing!
Prep Time 20 minutes
Total Time 45 minutes
Servings 12 Servings

kitchen gear

  • Measuring spoons
  • Mixer or large bowl
  • 2 ounce scoop or tablespoon
  • Table knife
  • Measuring cups
  • Box grater 
  • Cupcake liners
  • 12-cup muffin tin


  • 1⁄2 cup canola or vegetable oil
  • 3⁄4 cup sugar, honey, agave or maple syrup
  • 2 large eggs
  • 1⁄2 pound carrots, scrubbed and grated (about 2 cups)
  • 1⁄2 cup chopped lightly toasted pecans, walnuts or hazelnuts
  • 1⁄2 cup all-purpose flour
  • 1⁄2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt


  • Turn the oven on and set the heat to 350 degrees.
  • Put cupcake liners in 12 cupcake or muffin tins.
  • Put the oil, sugar, and eggs in the large bowl or in a stand mixer with paddles attached.
  • Beat the mixture until everything is evenly blended.
  • Add the rest of the ingredients and mix until just combined.
  • Using the scoop, fill each of the prepared muffin tins 2/3 of the way to the top.
  • Once the oven temperature has reached 350 degrees, put the muffin tins in the oven and bake 22-25 minutes or until the tops are slightly browned and rounded. (When they’re done, a toothpick should come out clean.)
  • Let sit until cool (10-15 minutes). Then remove the cupcakes from the tins.


Carrots have been used to sweeten cakes since medieval times when pure sugar was too expensive.
    Your Cart
    Your cart is emptyReturn to Shop