Description
Delight in the nostalgic flavors of Nana’s Carrot Cupcakes, a moist and spiced treat that’s perfect for any occasion. These cupcakes are a delightful blend of carrots, pineapple, and warm spices, topped with a classic cream cheese frosting.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Add-Ins:
- 2 cups finely grated carrots (about 3–4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the dry ingredients.
- Mix Wet Ingredients: In a large bowl, beat the eggs, oil, applesauce, sugars, and vanilla until smooth.
- Combine Ingredients: Gradually mix in the dry ingredients. Fold in carrots, pineapple, and optional nuts/coconut.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes. Cool before frosting.
Notes
- Top with cream cheese frosting for a classic touch.
- Store in the fridge for up to 4 days for lasting freshness.
- Applesauce and pineapple add extra moisture to the cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
