• Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting

80 24 servings, 1 cupcake (101 g) each
Recipe By
Prep Time
Total Time

24 servings, 1 cupcake (101 g) each

These might just be the best carrot cupcakes you've ever had. Is it the applesauce? The nutmeg? The cream cheese frosting? Let us know when you find out!

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Cupcakes

  • Combine flour, baking powder, baking soda, salt and spices in large bowl. Whisk whole eggs, egg white and oil in medium bowl until blended. Stir in granulated sugar and applesauce. Add to flour mixture; beat with mixer until well blended. Stir in carrots, nuts and pineapple.
  • Spoon into 24 paper-lined muffin cups.
  • Bake 20 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Frosting

  • Beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in icing sugar until well blended. Add milk and vanilla; mix well. Spoon into pastry bag fitted with decorating tip; use to pipe frosting onto cupcakes.


Substitute raisins for the nuts.


  • 24 servings, 1 cupcake (101 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (101 g) each
Calories 340
% Daily Value
Total fat 19g
Saturated fat 5g
Cholesterol 45mg
Sodium 180mg
Carbohydrate 42g
Dietary fibre 1g
Sugars 32g
Protein 3g
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review