Carrot Cupcakes

The inspiration for these cupcakes came from a science project at my school where I teach. I need glass baby food jars, and since I am beyond the baby stage by just a tad, I bought pureed carrots and decided to use them to make cupcakes. I threw in a cup of grated carrots as well! These are moist and topped with cream cheese frosting!

Carrot Cupcakes

Cream together:

  • 1/4 cup softened butter
  • 1 cup white sugar
  • 1/3 cup brown sugar

Then add in and mix well:

  • 1/3 cup vegetable or canola oil
  • 1/2 cup plain unsweetened yogurt

Next, add in the carrots:

  • 1 cup pureed carrots (I used baby food)
  • 1 cup finely grated carrots

In a separate bowl, sift together dry ingredients:

  • 2 and 1/2 cups flour
  • 3 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Add dry ingredients in to the carrot batter and add in:

  • 1/4 cup milk

Mix until thoroughly combined. Bake at 350 degrees F in paper lined cupcake pans for 18-20 minutes. Makes 18 large cupcakes.

Optional: You can add in up to 1/2 cup coconut and/or nuts to the batter.

Cream cheese Frosting

  • 1/2 of a 250g pkg softened cream cheese (125g)
  • 1/4 cup softened butter
  • 1/2 tsp vanilla
  • pinch of salt
  • 3-4 cups icing sugar

Cream together the ingredients to the consistency of frosting you desire. Add in 1-2 tbsp of milk if required.



4 Comments Add yours

  1. Maggie says:

    Can the same measurements be used to make a cake? What size, if yes?

    1. Yes, these measurements can be used to make a 9 by 13 cake or it will make a cake that fits in a tube pan or 2 small 8 inch cakes to make a layer cake. The cooking time will be longer though. For the 9 by 13 or a tube pan, it will be approximately 40 minutes and for two 8 inch cakes, approximately 30 minutes.

      1. Maggie says:

        Thankyou so much for a prompt reply..Saviour!!

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