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Spiced Carrot Cupcakes Recipe

Spiced Carrot Cupcakes Recipe

A medley of spices and a fluffy white chocolate frosting star in this cupcake recipe. They're moist and light-tasting...a little different from your average cupcake. Angela Coulter, Blairsville, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling YIELD:12 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups finely shredded carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 ounce white baking chocolate, melted and cooled
  • 1 tablespoon heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 2 cups confectioners' sugar
  • Chopped walnuts, optional


  • 1. In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.
  • 2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • 3. For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners' sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator. Yield: 1 dozen.

Nutritional Facts

1 each: 458 calories, 21g fat (7g saturated fat), 58mg cholesterol, 188mg sodium, 63g carbohydrate (48g sugars, 1g fiber), 5g protein.

Reviews for Spiced Carrot Cupcakes

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Rosenelsonwest User ID: 5628810 150580
Reviewed Apr. 22, 2011

"You can't go wrong with these!"

BrookesPearl User ID: 5889961 166820
Reviewed Apr. 4, 2011

"They had a good flavor and are very moist, but quite a few of them fell in the middle and the tops were almost caramelized. They didn't rise right and were all flat."

l2bake User ID: 2030987 166819
Reviewed May. 15, 2010

"Wonderful! I also added about 1/2 cup chocolate chips to the batter and use an ounce of milk chocolate in the frosting instead of the white chocolate.. very good results!"

annalisa_harmon User ID: 4521665 77420
Reviewed May. 13, 2010

"This is really good!"

tankala143 User ID: 6135947 165248
Reviewed May. 13, 2010

"Loved it. Going to make them for my party next week."

Lambolena User ID: 2617498 67984
Reviewed May. 6, 2010

"Excellent recipe! The frosting is not overwelming and the cupcake and frosting flavors blend together nicely! These cupcakes are moist and easy to make! Good with no frosting! Yummy!"

onegangan User ID: 4031483 95674
Reviewed May. 4, 2010

"These were the best cupcakes I have ever tasted. I made them for our bake sale at Church and sold all of them for a $1.25 each. Everyone loved them. Thank you for the recipe."

beverlymrickert User ID: 1272937 95444
Reviewed May. 3, 2010

"Very fast and easy to make. Very moist and they were delicious"

rport User ID: 2386432 96912
Reviewed May. 3, 2010

"Great flavor, nice and soft. Icing excellant!"

sunset28468 User ID: 3907363 208877
Reviewed May. 3, 2010

"The cupcakes are AWESOME"

drev24 User ID: 4937237 164550
Reviewed May. 3, 2010

"This recipe was soo easy to make and they are absolutely delicious. Everyone loved them!"

asnunez User ID: 2408742 164549
Reviewed Apr. 26, 2010

"This is almost the same recipe I've used for years (Except for the icing recipe) For a 'kicked-up' version, instead of the cinnamon, nutmag and ginger called for in this recipe, use about 2-1/2 teasp. Chinese 5-Spice Powder. It's absolutely YUMMY!!!"

kbrooker23 User ID: 2662011 152001
Reviewed Apr. 3, 2010

"These cupcakes are SO moist and yummy. I actually won a cupcake contest with this recipe."

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