Carrot Cupcakes


Carrot Cupcakes

Craving cupcakes, but not the guilt of it? Try the sweet, carrot version of it!
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American


  • 12 Standard Cupcake Cups with Paper Liners
  • Small Saucepan
  • Medium Bowl
  • Whisk
  • Oven


  • 2 Eggs Lightly Beaten
  • 1 ⅛ cups White Sugar
  • cup Brown Sugar
  • ½ cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 ⅓ cups Hanover Foods Small Crinkle Sliced Carrots cooked per packaging instructions and mashed
  • 1 ½ cups All-Purpose Flour
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Ginger
  • 1 cup Chopped Walnuts
  • 2 oz White Chocolate
  • 8 oz Cream Cheese softened
  • ½ cup Unsalted Butter softened
  • 1 tsp Vanilla Extract
  • ½ tsp Orange Extract
  • 4 cups Confectioners’ Sugar
  • 2 tbsp Heavy Cream


  • Preheat oven to 350 F°. Line 12 standard cupcake cups with paper liners, set aside.
  • For icing, start with a small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners’ sugar until the mixture is fluffy. Mix in heavy cream.
  • For cupcakes, beat together the eggs, white sugar, and brown sugar in a bowl, then mix in the oil and vanilla. Fold in mashed carrots. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared cupcake cups.
  • Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
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