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Moist Carrot Cupcakes Recipe
Moist Carrot Cupcakes Recipe photo by Taste of Home

Moist Carrot Cupcakes Recipe

Read Reviews (11)
3.91 11
Publisher Photo
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
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 10 servings

Ingredients

  • 2/3 cup sugar
  • 3 tablespoons canola oil
  • 1 egg
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached 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

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.

Directions

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

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.

Reviews for Moist Carrot Cupcakes(11)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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?

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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.....

MY REVIEW
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

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