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Moist Carrot Cupcakes Recipe

Moist Carrot Cupcakes Recipe

If your kids think they don’t like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD:10 servings


  • 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
  • 6 ounces reduced-fat cream cheese
  • 2/3 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract


  • 1. 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.
  • 2. 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.
  • 3. In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 10 cupcakes.

Nutritional Facts

1 cupcake: 226 calories, 8g fat (3g saturated fat), 33mg cholesterol, 244mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein

Reviews for Moist Carrot Cupcakes

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Reviewed Apr. 4, 2015

"Absolutely fabulous!"

Reviewed Apr. 15, 2014

"The cupcakes earned a 5 star, but the cream cheese frosting was way too runny and I had to add a lot more confectioners to it and I still couldn't get it to the right consistency. Could the recipe have an error in it, such as maybe the cream cheese should have been 6 tablespoons, instead of 6 ounces?"

Reviewed Apr. 11, 2014

"These were delish! I like to make mini cupcakes just because I am "into portion control" right now. They made a great snack to take to work and share. They also kept well as we did not eat them all the first day or two."

Reviewed Apr. 10, 2014

"I really enjoyed these moist cupcakes; used two brown bananas instead of applesauce, turned out great , didn't bother with the frosting!"

Reviewed Apr. 4, 2014

"I wondered the same thing if this could be made into a cake instead of cupcakes. I cannot see why it couldn't. Have made it yet because of this reason....."

Reviewed Apr. 3, 2014

"could this be made as a cake? Not really fond of cupcakes. haven't made these yet= reason for just 1 star"

Reviewed Apr. 3, 2014

"Love carrot cake, may try to add pineapple in place if applesauce."

Reviewed Mar. 3, 2013

"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 Jun. 8, 2012

"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 May. 22, 2012

"Extreme moist and satisfying?"

Reviewed Apr. 16, 2012

"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."

Reviewed Apr. 2, 2012

"I tried to make this a cake. I didn't cook it long enough. But the taste was great."

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