Carrot Cake Cupcakes Recipe
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Grandbaby Cakes · by Jocelyn (Grandbaby Cakes)★ 4.9 (12)

Carrot Cake Cupcakes Recipe

NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 4%
CARBS 38G55% OF CAL
1G FIBER0G ADDED0G INTRINSIC8G OTHER29G TOTAL SUGAR
FAT 14G44% OF CAL
5G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Carrot cake cupcakes with brown butter cream cheese frosting, warm spices, pineapple, walnuts, and caramel sauce. They're moist and flavorful with a rich, tangy frosting. A showstopper dessert for celebrations or special occasions.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 30
  • 2 1/2 cups self rising flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 tbsp vanilla extract (or vanilla paste)
  • 4 large eggs
  • 3 cups grated carrots
  • 1/2 cup crushed pineapple (you can omit this if you want but I think it is essential/ I ONLY DRAIN PARTIALLY)
  • 1 cup chopped roasted walnuts (optional)
  • 1/2 cup unsalted butter
  • 16 oz cream cheese ( somewhat softened but still a little stiff/ 16 oz is 2 (8 oz) packages)
  • 3 1/2 cups confectioner's sugar (if you want the frosting more stiff, add another 1/2 cup going up to 4 cups total)
  • pinch of salt
  • 1 tsp vanilla extract
  • Homemade caramel sauce (found here)
PREP
30M
SODIUM
215MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.