The Best Ever Carrot Cake Cupcakes

This carrot cupcake has so many carrots you won't feel guilty for having two!

Serves: 24
Cook Time: 48 Minutes

Ingredients

• 4 eggs
• 3/4 cup vegetable oil
• 1/2 cup apple sauce
• 1 cup sugar
• 1 cup brown sugar
• 1 8-oz. can of crushed pineapple, well drained
• 3 teaspoons vanilla extract, divided
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Small pinch of ground cloves
• 3 cups grated carrots, grate on larger side of cheese grater
• 1 cup chopped pecans
• For Frosting:
• 1/2 cup butter, softened
• 8 oz. cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Fresh coconut, shaved and toasted for garnish (optional)

Steps

Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecans. Pour into muffin tin lined with beautiful paper or foil liners. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.

Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.

Serving Suggestions

These cupcakes are beautiful served on a dessert stand or pastry tray. If you don't have a pastry tray, stack two cake stands.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (7) Post Your Comment

emilyapk
Very good! Don't fill over 2/3 full. I didn't add the applesauce, and they were still very good. I did add a bit more spices, such as ginger, allspice, and more nutmeg than the recipe called for. Tender nice flavor.

Johnnie Edwards
These cupcakes are moist and delicious and highly addictive. I haven't even frosted them yet and I've ate two! One batch of batter actually made about 36 cupcakes for me. It did seem like a lot of carrot, but after baking, it doesn't appear to be overbearing in either taste or visually. I would definitely make these again.

Aunt Mag
This recipe is absolutely delicious. I was happy to find it for myself and will be making them. A friend prepared them last week and I was so pleasantly surprised! Delicious! You can bet these will be served for Easter dinner!

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