Carrot cupcakes with cream cheese frosting
5 from 2 votes
Review Recipe

Carrot Cake Cupcakes

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 24 cupcakes
Author Holly Nilsson
Course Dessert
Cuisine American
Carrot Cake Cupcakes are tender and moist and fully loaded with pineapple, nuts, raisins and carrots (of course). We love to top them with cream cheese frosting.
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  • 2 teaspoons apple cider vinegar
  • 3/4 cup Great Value Organic 2% Reduced Fat Milk
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Great Value Organic Ground Ginger
  • 3 eggs
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup Coconut Oil solid
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla
  • 2 cups grated carrots
  • 1 cup chopped walnuts
  • 1 8 oz can crushed pineapple, drained
  • 1 cup raisins or coconut

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  1. Preheat oven to 350 degrees F. Line 24 muffin cups with liners.
  2. Place the apple cider vinegar in a measuring cup. Fill to 3/4 cup with milk. Stir and set aside.
  3. Whisk together flour, baking soda, salt, cinnamon and ginger in a medium bowl.
  4. In separate bowl mix, combine eggs, sugar and coconut oil until smooth. Stir in apple sauce, vanill and soured milk.
  5. Add flour mixture stirring just until combined.
  6. Stir in carrots, walnuts, pineapple and raisins. Do not over mix.
  7. Fill each muffin cup 2/3 full and bake for 18-20 minutes or until inserted toothpick comes out clean.
Nutrition Information
Calories: 193, Fat: 8g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 137mg, Potassium: 127mg, Carbohydrates: 27g, Fiber: 1g, Sugar: 13g, Protein: 2g, Vitamin A: 30.3%, Vitamin C: 0.8%, Calcium: 2.3%, Iron: 5.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword carrot cake cupcakes, carrot cupcakes, cream cheese frosting