Carrot Cupcakes

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Healthy carrot cupcake recipe!




  • 2 cups flour
  • 2 cups sugar
  • 2 cups carrots, finely shredded
  • 1 cup zucchini, finely shredded
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 cup vegetable oil
  • 4 eggs



Preheat oven to 350degrees F.  Prepare Line cupcake pans with paper liners. Combine all dry ingredients in a large mixing bowl. Combine all wet ingredients in another bowl, including carrots and zucchini. Mix together thoroughly. Add dry ingredients to wet mixture a little at a time and mix together, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl often. Spoon batter into cupcake liners until they are about 2/3 full. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from oven and cool 10 minutes in pans. Then move to wire rack to cool completely. Top with cream cheese frosting (optional).


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