Carrot Cupcakes

Delicately spiced carrot cupcakes are one of my favorite treats. You can add raisins, nuts or coconut to these depending on your taste but they are perfect without any add-ins too. Make a batch for an after school treat or anytime you feel like shredding a few carrots.

Carrot Cupcakes

From at
Yield: 12-16

This is a traditional carrot cake cupcake that is nicely spiced and not too sweet.

You'll Need...

  • 1 cup all purpose flour
  • 1/2 cup cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2/3 cup vegetable oil
  • 2 eggs, room temperature
  • 1/4 cup milk
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350. [TEMP]
  2. Combine the all purpose flour, cake flour, baking soda, salt, cinnamon, cloves and nutmeg in a bowl. Whisk together. [COMBINE]
  3. In a mixing bowl, blend the sugar, carrots, oil, eggs, milk and vanilla. [BLEND]
  4. Add the wet ingredients to the dry ingredients and beat on low speed for two minutes. [BEAT]
  5. Spoon into prepared cupcake pans. [POUR]
  6. Bake for 20-25 minutes. [BAKE]

Additional Notes

Depending on the size of your liner and pan this will make 12-16 standard cupcakes. The cupcakes should be 2/3 full with batter.
Test the cupcake with a toothpick before removing. It is easy to under bake carrot cake!

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