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4 1717

Carrot Cupcakes

A great way to eat more carrots!


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  1. 2 large eggs, lightly beaten
  2. 1 1/8 cups of white sugar
  3. 1/3 cup of brown sugar
  4. ½ cup of melted butter
  5. 1 tsp of vanilla extract
  6. 2 cups shredded carrots
  7. 1½ cups of all-purpose flour
  8. 1¼ tsp baking soda
  9. ½ tsp of salt
  10. 1½ tsp of ground cinnamon
  11. ½ tsp ground nutmeg
  12. ¼ tsp of ground ginger
  13. 1 cup chopped walnuts



  1. Add eggs, white sugar, brown sugar into Ventray Stand Mixer's mixing bowl, beat with flat beater at speed 2 for 1 minute
  2. Add in butter, vanilla, and carrots, beat for 1-2 minutes
  3. In separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, ginger,
  4. Add flour mixtures into carrot mixtures, beat at speed 3 until fully smooth
  5. Fold in ½ cup of chopped walnut at a time, beat at speed 2 until all walnuts are well incorporated in the mixture

Oven Directions

  1. Pre-heat oven to 350°F, lightly grease 12 muffin or cupcake cups
  2. Scoop batter into prepared muffin cups, bake for 25 minutes or until a toothpick comes out clean
  3. Remove from oven, set aside and cool for 15 minutes; remove and cool on wire rack for 15 minutes



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