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Carrot Cupcakes

Prep time 15 mins
Cook time 21 mins
Other time 30 mins
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.


  • 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
  • Cream Cheese Frosting

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

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

  4. 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.

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

Oxmoor House Healthy Eating Collection