Carrot Cake Cupcakes are a somewhat healthy dessert!
Made with shredded carrots and buttercream icing, these carrot cupcakes will be a great Easter treat!
Recipe for Carrot Cake Cupcakes
Easter is fast approaching. Now is a great time to come up with some cute and creative recipes for the kids for Easter.
I love Carrot Cake, and transforming it into cupcakes for the kids is a great idea and easy to do! You can also substitute a few of the ingredients (like the Flour) for Gluten Free Flour to make this recipe acceptable for all of your guests!
Easter is a fun way to welcome in Spring as well as find ways to spend together as a family.
If you’re into Easter, celebrating together and doing feel-good things on Easter weekend is a way to enjoy the holiday.
Bake these cupcakes and take them to your neighbor.
You can find more ideas on celebrating Easter together as a family in a previous post we shared here on the blog.
You can also print out this fun Easter Activity printable for the kids to use on Easter morning. And if you need ideas on what to put in the Easter basket for teens/boys, here’s a list we put together a while back of things teens would want.
Check out this cute and easy Easter Dessert Idea: Carrot Cake Cupcakes!
Ingredients Needed For Carrot Cake
- 2 cup Flour
- 2 cup Sugar
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 4 Eggs
- 1 cup Vegetable Oil
- 4 cups Shredded Carrots
Icing Ingredients:
- 1 cup softened Butter
- 16 oz softened Cream Cheese
- 8 cup Powdered Sugar
- 1 tbsp Milk
Directions:
- Preheat oven to 350
- Put cupcake liners in a muffin tin.
- Combine flour, sugar, cinnamon, and baking soda in a bowl and mix well.
- In a large bowl, beat eggs and slowly add oil while continuing to beat.
- Add flour mixture to egg mixture and mix well.
- Fold in carrots.
- Fill cupcake liners about 2/3 full.
- Bake 20 minutes or until the toothpick inserted in the center comes out clean. Cool cupcakes in pan 10 minutes then move
- to a cooling rack to finish cooling.
- Beat butter and cream cheese in a large bowl until light and fluffy.
- Add in powdered sugar and milk and beat on high until smooth.
- Ice cupcakes with icing.
Enjoy!
More Easter Ideas:
Ingredients
- 2 cup Flour
- 2 cup Sugar
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 4 Eggs
- 1 cup Vegetable Oil
- 4 cups Shredded Carrots
Instructions
- Preheat oven to 350
- Put cupcake liners in a muffin tin.
- Combine flour, sugar, cinnamon, and baking soda in a bowl and mix well.
- In a large bowl, beat eggs and slowly add oil while continuing to beat.
- Add flour mixture to egg mixture and mix well.
- Fold in carrots.
- Fill cupcake liners about 2/3 full.
- Bake 20 minutes or until the toothpick inserted in the center comes out clean. Cool cupcakes in pan 10 minutes then move to a cooling rack to finish cooling.
- Beat butter and cream cheese in large bowl until light and fluffy.
- Add in powdered sugar and milk and beat on high until smooth.
- Ice cupcakes with icing.
Video
Notes
- 1 cup softened Butter
- 16 oz softened Cream Cheese
- 8 cup Powdered Sugar
- 1 tbsp Milk
Cathy says
Wow! This is mouthwatering amazing! I would love for you to share this at my party Making Memories Mondays that goes live Sunday nights 9PM EST! Hope to see you there! 🙂
Cathy
Teri@The Freshman Cook says
What a great recipe! I love carrot cake, and I can’t wait to try these little cuties! I’d love if you would drop by and share this at Celebrate It! blog party!