Carrot Fruitcake

Maple Carrot Cupcakes

Carrot Cupcakes

Carrot Cheesecake

Carrot Blueberry Cupcakes

Coconut Carrot Muffins

Moist Carrot Cake

Carrot Sheet Cake

Carrot Cheesecake Muffins

Moist Banana Cupcakes

Coconut Carrot Cake

Carrot Cake Cookies

Chocolate Carrot Cake

Carrot Muffins

Makeover Moist Carrot Cake

Carrot Cake Pancakes

Carrot Cake Cupcakes

Carrot Cupcakes with Cream Cheese Frosting

Frosted Carrot Cake

Home Dishes & Beverages Cakes Carrot Cakes

Moist Carrot Cupcakes

Name: Moist Carrot Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 cupcakes.
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

Add a Review

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 15 min. + cooling

Makes

10 cupcakes

Updated: Sep. 22, 2022

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

Moist Carrot Cupcakes Recipe photo by Taste of Home

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

Directions

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

1 cupcake: 226 calories, 8g fat (3g saturated fat), 33mg cholesterol, 244mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein.

Moist Carrot Cupcakes

Ingredients

Directions

Nutrition Facts

More from Taste of Home