Moist Carrot Cupcakes Recipes

MOIST CARROT CUPCAKES

Moist Carrot Cupcakes image

My friends and family love them. They are so moist! They go great with my dairy-free cream cheese frosting. After they cool, top with frosting and shredded coconut.

Provided by dazelaze21

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

2 eggs, room temperature
1 cup white sugar
2 tablespoons white sugar
⅓ cup brown sugar
½ cup olive oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup drained crushed pineapple
½ cup shredded coconut
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 42 g, Cholesterol 31 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 263.5 mg, Sugar 28.3 g

MOIST CARROT CUPCAKES

Moist Carrot Cupcakes image

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

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 10 cupcakes.

Number Of Ingredients 14

Ingredients

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
CREAM CHEESE FROSTING:
6 ounces reduced-fat cream cheese
2/3 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

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.

Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

MOIST CARROT CAKE

Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories Desserts Cakes Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

MOIST CARROT CUPCAKES

Moist Carrot Cupcakes image

I found this in either Woman's Day or Family Circle magazine and I'm posting it here for safe keeping. I couldn't find anything similar.

Provided by PSU Lioness

Categories Dessert

Time 47m

Yield 24 serving(s)

Number Of Ingredients 16

Ingredients

1 cup unsalted butter, melted and cooled (2 sticks)
1 3/4 cups granulated sugar
1/4 cup dark brown sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 lbs carrots, peeled and grated on medium holes of box grater (about 3 1/2 cups)
1/2 cup raisins, chopped (optional)
1/2 cup unsalted butter, softened (1 stick)
2 cups confectioners' sugar
8 ounces cream cheese, softened
2 teaspoons vanilla extract

Steps:

CUPCAKES:.
Heat oven to 350. Line 24 cups in muffin trays.
In large bowl, stir together butter, sugars and eggs until well blended.
Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins.
Spoon 1/4 c batter into each cupcake liner.
Bake at 350 for 25-27 minutes or until toothpick inserted in center comes out clean.
Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on wire rack.
FROSTING:.
In a large bowl, beat butter and confectioners' sugar together on medium-high until blended.
Add cream cheese and vanilla and beat on medium-high until no lumps remain.
Divide frosting among cupcakes.

Nutrition Facts : Calories 310.5, Fat 15.8, SaturatedFat 9.4, Cholesterol 71.9, Sodium 175.1, Carbohydrate 40.1, Fiber 1.2, Sugar 28.3, Protein 3.3

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