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

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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


  • 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

Nutritional Facts

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


  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

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chelseaspiegel User ID: 6394642 224112
Reviewed Apr. 4, 2015

"Absolutely fabulous!"

MY REVIEW User ID: 626160 114846
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?"

debstub User ID: 2934557 180909
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."

cupcakesweetie User ID: 2557043 137692
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!"

mrskiss User ID: 2884581 196584
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....."

DOROS User ID: 6132776 183229
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"

bitze User ID: 4073553 125625
Reviewed Apr. 3, 2014

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

sassafraz70 User ID: 2123025 195913
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!"

LauraManning User ID: 968398 212974
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."

Zoila User ID: 1283948 186888
Reviewed May. 22, 2012

"Extreme moist and satisfying?"

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