Carrot Cake Cupcakes

carrot cake cupcakes

Chris’ birthday happened recently, and knowing how much he loves carrot cake, I wanted to make him carrot cake cupcakes to celebrate. He has always raved about how much he loves his mom’s famous recipe, and due to many failed attempts to get it from her, I had to resort to finding my own recipe online. I decided to go with the one that had the most ratings on I took some of the advice from the comments and made a few alterations, such as including brown sugar, nutmeg, and extra cinnamon. I also prefer baking with coconut oil as it is a healthy fat, so I used refined (virtually flavorless) coconut oil instead of vegetable oil. 

To mine and his delight, the cupcakes turned out absolutely deliciously and this will definitely be my go-to recipe going forward. I used a cream cheese frosting recipe that I have previously used because it’s reliably yummy. My coworkers enjoyed the leftover cupcakes as well!

Carrot Cake Cupcakes
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  1. 2 eggs
  2. 1/2 cup coconut oil
  3. 1/2 cup white sugar
  4. 1/2 cup brown sugar
  5. 1 teaspoon vanilla extract
  6. 1 cup all-purpose flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. 1/4 teaspoon salt
  10. 1.5 teaspoon ground cinnamon
  11. Dash of nutmeg
  12. 1-1/2 cups grated carrots
  13. 1/3 cup chopped pecans
  14. 1/3 cup Golden raisins
  1. Preheat oven to 350 degrees F. Line cupcake pan with paper liners.
  2. In a large bowl, beat together coconut oil and sugars until fluffy. Add in eggs and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots. Fold in pecans and raisins. Fill cupcake liners about 2/3 full.
  3. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of the cake comes out clean.
What the Cupcake?
carrot cake cupcakes

Fortunately, I recently obtained the coveted recipe from my mother-in-law, but as it turns out, I think we ended up both liking my carrot cake recipe after all!


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