Carrot Cupcakes with Pecan Cream Cheese Frosting

• 1 cup (130g-about 2 large) finely grated carrots (use a box grater for best results)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup crushed pineapple (undrained)
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 1/4 teaspoons cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/2 teaspoon vanilla extract

CREAM CHEESE FROSTING

• 4 oz Philadelphia cream cheese, softened
• 2.5 tablespoons softened butter
• 1 tablespoon milk
• 3/4 cup powdered sugar
• 1.5 teaspoons vanilla extract
• 1/2 cup chopped pecans

1. Adjust oven rack to middle position; heat oven to 350-F. Grease muffin tin or use muffin liners.
   
2. Shred carrots using the large holes on a box grater; transfer carrots to bowl and set aside.
   
3. In a large bowl beat granulated sugar, brown sugar, and eggs on medium-high until thoroughly combined.
   
4. Reduce speed and stream in oil. Increase speed to high and mix until light in color and well emulsified, about 45 seconds longer.
   
5. Turn off mixer and stir in carrots and crushed pineapple.
   
6. Place a sieve over the bowl and sift in dry ingredients (or mix dry ingredients in a separate bowl before adding to wet ingredients); Stir just until incorporated.
   
7. Pour into prepared muffin cups about 3/4 full. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
   

FOR FROSTING:

1. Mix cream cheese, butter, and vanilla at medium-high speed until well combined, about 30 seconds.
   
2. Add powdered sugar and mix until fluffy, about 1 minute.

Print Recipe

Carrot Cupcakes with Cream Cheese Frosting

Dessert, Cupcakes

By Janine – Serves: 12 cupcakes

Prep Time: 30 minutes – Cooking Time: 20 minutes – Total Time: 50 minutes

Ingredients

• 1 cup (130g-about 2 large) finely grated carrots (use a box grater for best results)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup crushed pineapple (undrained)
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 1/4 teaspoons cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/2 teaspoon vanilla extract
• CREAM CHEESE FROSTING
• 4 oz Philadelphia cream cheese, softened
• 2.5 tablespoons softened butter
• 1 tablespoon milk
• 3/4 cup powdered sugar
• 1.5 teaspoons vanilla extract
• 1/2 cup chopped pecans

Instructions

1

FOR THE CUPCAKES: Adjust oven rack to middle position; heat oven to 350-F. Grease muffin tin or use muffin liners.

2

Shred carrots using the large holes on a box grater; transfer carrots to bowl and set aside.

3

In a large bowl beat granulated sugar, brown sugar, and eggs on medium-high speed until thoroughly combined.

4

Reduce speed and stream in oil. Increase speed to high and mix until light in color and well emulsified, about 45 seconds longer.

5

Turn off mixer and stir in carrots and crushed pineapple.

6

In a separate bowl mix together dry ingredients and then add to the wet mixture. Stir by hand until incorporated.

7

Pour into prepared muffin cups about 3/4 full; bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.

8

FOR FROSTING: Mix cream cheese, butter, and vanilla at medium-high speed until well combined, about 30 seconds.

9

Add powdered sugar and mix until fluffy, about 1 minute.