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Moist Carrot Cupcakes

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 cupcakes


  • 2/3 cup sugar
  • 3 tablespoons canola oil
  • 1 large egg, room temperature
  • 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


  • 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 in 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.
Editor's Note
Decorative cupcake liners can be found at
Nutrition Facts
1 cupcake: 226 calories, 8g fat (3g saturated fat), 33mg cholesterol, 244mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein.

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Average Rating:
  • chelseaspiegel
    Apr 4, 2015

    Absolutely fabulous!

  • DianeMahn
    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
    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
    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
    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.....

    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
    Apr 3, 2014

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

  • jaransom
    Apr 3, 2013

    No comment left

  • sassafraz70
    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
    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.