Carrot Cupcakes

The addition of crushed pineapple makes these cupcakes extra moist. To get a more tender cake, grate your own carrot instead of using a package of preshredded matchstick carrots.


Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 21 Minutes
Other: 30 Minutes

Nutritional Information

Calories 218
Fat 9.3 g
Satfat 3.2 g
Protein 3.8 g
Carbohydrate 30.2 g
Cholesterol 31 mg
Iron 0.7 mg
Sodium 251 mg
Caloriesfromfat 38 %
Fiber 0.7 g
Calcium 24 mg


2/3 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup grated carrot (about 4 small)
1 (8-ounce) can crushed pineapple in juice, drained
1 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Cream Cheese Frosting


Preheat oven to 350°.

Place 12 paper muffin cup liners in muffin cups; set aside.

Place first 4 ingredients in a large bowl; stir well with a whisk until blended. Stir in carrot and pineapple.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a medium bowl, stirring until blended. Add flour mixture to sugar mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups, filling half full. Bake at 350° for 21 minutes or until a wooden pick inserted in center of cupcake comes out clean. Remove cupcakes from pans; cool on a wire rack.

Spread about 1 1/2 tablespoons Cream Cheese Frosting on top of each cupcake.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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