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Carrot Cupcakes

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.

Oxmoor House JANUARY 2008

  • Yield:
  • Cook time: 21 Minutes
  • Prep time: 15 Minutes
  • Other: 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 9.3g
  • Saturated fat: 3.2g
  • Protein: 3.8g
  • Carbohydrate: 30.2g
  • Cholesterol: 31mg
  • Iron: 0.7mg
  • Sodium: 251mg
  • Calories from fat: 38%
  • Fiber: 0.7g
  • Calcium: 24mg

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Carrot Cupcakes Recipe