Take 5 Carrot Cupcakes

10 faves
More from this source
Food & Wine


These cupcakes were really easy to make. They were SUPER moist. I baked for 32 minutes. Also, I think the recipe would technically make 13 cakes, because they were all a bit oversized. Very yummy!
4c8430ed7eae   •  31 Oct   •  Report
Add a comment


1 cup all-purpose flour

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

3/4 cup canola oil

1 cup sugar

1 teaspoon pure vanilla extract

1 1/2 cups finely shredded carrots (from about 6 medium carrots)

Cream Cheese Frosting

You might also like

Carrot Cake Cupcakes With Pineapple Cream Chees...
Joy The Baker
Grain-Free Carrot Cupcakes With Honey Cream Che...
Nourished Kitchen
Carrot Cake Cupcakes
Simply Recipes
Carrot Cake Cupcakes With Dulce De Leche Butter...
Joy The Baker
Cristina’s Carrot Cupcakes For Easter!
Cristina Ferrare
Carrot Cupcakes With Lemony Cream Cheese Frosting
Handle the Heat
Tangerine Carrot Cupcake W/ Tangerine Cream Che...
White On Rice Couple
Carrot Cupcakes With Cream Cheese Frosting
Honey & Jam
Georgetown Cupcake 50-Calorie Mini Carrot Cupcakes
The Dr. Oz Show
Carrot Cupcakes
The Dr. Oz Show