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Carrot cake cupcakes

July 31, 2014

Hola Fiesta Friday girlies! Are you all super excited for your weekend because I’m super excited for mine! Why? Because I’m going to finally get some time to do some garden tending. I try to do it every other day but things have gotten busy in my world and I’ve sort of neglected it a little bit and my veggies have been growing out like no tomorrow! I mean look at those beautiful looking tomatoes, kale plants, cucumbers, carrots and zucchinis! Yum! Isn’t mother nature just so amazing?


Anyways, since my 1 year blog-iversery is coming up, I decided to make myself some carrot cupcakes to celebrate! I mean it only made sense to because carrots are my all time favorite veggies and I’m growing them in my garden so I figured why not put them to good use? That and…I’ve made this recipe before and I loved it so much that I want to share the deliciousness with all of you! Plus, I know many of you Fiesta Friday girlies love carrots just as much as I do so I knew that they would be very much welcomed at this little get together πŸ™‚


Ingredients (makes 6):

1 egg
1/4 cup oil
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons Greek yogurt
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon allspice
1/8 teaspoon salt
3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 carrot peeled and grated (about 1 cup)
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional)

1/2 cup (4 ounces) cream cheese
1/4 cup margarine softened
1 teaspoon vanilla extract
about 3/4 cups icing sugar

Bake away:

1. Combine the egg, oil, sugars, greek yogurt, and vanilla in a large bowl

2. Stir in the salt, cinnamon, allspice, salt, baking powder, baking soda and flour until just combined. Fold in the grated carrots and optional add-ins.

3. Split into muffin tins and bake at 350F for 20 – 2 minutes until golden and a toothpick comes out clean when put into the center


4. While the cupcakes are baking, prepare the cream cheese frosting by beating the cream cheese, butter and vanilla together in a large bowl.

5. Slowly add in the icing sugar 1/4 at a time until you achieve a consistency you like. If you add in too much icing sugar, you can always add in more cream cheese or a few tablespoons of milk to smooth it out again.


6. Take out your cupcakes out of the oven and let them cool for at least 30 minutes before frosting them to prevent the icing from melting. Top with a few chopped walnuts and a dust of cinnmon if you like!


Note: cupcakes can be stored in an airtight container at room temperature for up to a week. However, if they’re frosted you might want to keep them in the fridge to keep it from melting

I hope you all love these cupcakes as much as I did and is it just me or do you feel less guilty whenever you put veggies in your treats? hehehe. πŸ˜‰

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  1. It’s been such a long time since I last had carrot cake and seeing this post makes me realise how much I’ve been missing out on – I need to make this recipe real soon! Your vegetable garden and cupcakes are such inspiration – thanks so much for bringing these to FF#27 – they will be devoured in seconds, I’m sure! Cheers, Margot

  2. Wow, Cynthia, happy blogoversary, happy gardening, and you’ve made wonderful looking carrot cakes too! You really spoil us. πŸ™‚ Thank you for sharing all these goodies with FF, and enjoy the party!!

  3. Well done, a whole year of blogging! I’ve just discovered your blog for the first time today during Fiesta Friday. Well, you certainly know how to celebrate – these cakes look delicious! Have a good weekend.

  4. Congratulations on your upcoming blogiversary! These cupcakes look wonderful, I would like half a dozen please, 3 for me and 3 for my hubby!

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