[X]

Home > Recipes > Moist Carrot Cupcakes

Moist Carrot Cupcakes Recipe

Moist Carrot Cupcakes Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

If your kids think they don’t like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. —Healthy Cooking Test Kitchen

This recipe is:

Healthy

[X]

Rate Moist Carrot Cupcakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Moist Carrot Cupcakes Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 10 Servings

20 15 35

Ingredients

2/3 cup sugar
3 tablespoons canola oil
1 egg
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups shredded carrots
CREAM CHEESE FROSTING:
6 ounces reduced-fat cream cheese
2/3 cup confectioners' sugar
1/4 teaspoon vanilla extract

Directions

In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots.
Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 10 cupcakes.

Nutritional Facts 1 cupcake equals 226 calories, 8 g fat (3 g saturated fat), 33 mg cholesterol, 244 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Moist Carrot Cupcakes in Healthy Cooking April/May 2012, p23

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Moist Carrot Cupcakes

Moist Carrot Cupcakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Mar. 03, 2013 by sassafraz70

Way good! Moist and lovely. I have never made cream cheese frosting before. Easy and, even better, the perfect consistency to spread on the cupcakes without having to adjust the recipe. Thanks!

Reviewed on Jun. 08, 2012 by LauraManning

Cake part was great--good flavor and very moist. I added a lot of extra powdered sugar to the icing though since it was rather runny and not sweet enough for me.

Reviewed on May. 22, 2012 by Zoila

Extreme moist and satisfying?

Reviewed on Apr. 16, 2012 by Cheri Beck

I made these using gluten-free flour and adding some of the things required to convert to gluten-free. They were delicious! My 20 year old doesn't share my wheat allergy, but she pronounced them absolutely delicious and requested the recipe.