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easter-carrot-cake-cupcakes-with-Cream-Cheese-Frosting
Carrot Cake Cupcakes


This recipe for carrot cupcakes is great for any time of the year, but the way I decorated them makes them perfect for spring and the coming Easter. If you like carrots, here is a good and easy way to enjoy them.
I just used my favoricarrot layer cake recipe and turned it into cupcake recipe.

easter-carrot-cake-cupcakes-with-Cream-Cheese-Frosting
Carrot Cake Cupcakes
easter-carrot-cake-cupcakes-with-Cream-Cheese-Frosting
Carrot Cake Cupcakes
easter-carrot-cake-cupcakes-with-Cream-Cheese-Frosting
Carrot Cake Cupcakes
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5 from 1 vote

Carrot Cake Cupcakes

By Lyubomira L
Carrot Cake Cupcakes
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 14

Ingredients 

  • Cupcakes
  • 3 eggs
  • 1 1/2 cup shredded carrots
  • 1 cup sugar
  • 1 1/2 cup flour
  • 3/4 cup oil
  • 1 1/2 tsp baking bowder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 3/4 tsp salt
  • Frosting
  • 4-6 oz cream cheese
  • 3 tbsp unsalted butter
  • 2 cups powder sugar
  • 1 tsp vanilla extract

Instructions 

  • Cupcakes
  • Preheat oven to 350F. Line a cupcake pan with paper cupcake cups and set a side.
  • In a large bowl beat eggs and add sugar, oil, carrots and vanilla. Mix until well combined.
  • In a separate bowl combine dry ingredients - flour, baking soda, baking powder, cinnamon and salt.
  • Start adding dry ingredients to the other mixture until just combined.
  • Transfer mixture to muffin cups, filling each one about 3/4 of the way. I suggest using an ice cream scoop for fling the cups. This way your cupcakes will be the same size.
  • Bake until toothpick inserted comes out clean. (15-20 minutes depending on your oven)
  • Transfer to a cooling rack and let cupcakes cool completely.
  • Frosting:
  • Beat butter, cream cheese and concessioners sugar until fluffy. Add vanilla extract an mix for1 more minute. Transfer to a piping bag and decorate the cupcakes. (They need to be completely cool, before you add the frosting).
  • There are multiple and fun ways to decorate carrot cake cupcakes. For this recipe I add red some colorful spring (Easter) sprinkles, which made them look beautiful!

Nutrition

Calories: 347kcal, Carbohydrates: 43g, Protein: 3g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 50mg, Sodium: 219mg, Potassium: 82mg, Sugar: 32g, Vitamin A: 2525IU, Vitamin C: 0.8mg, Calcium: 22mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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