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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 mins
Total Time 45 mins
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.