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Nut Free Kids Carrot Cake Cupcakes


Carrot Cake Cupcake Batter:
1 cup granulated sugar
1/2 cup oil
2 tablespoons fresh orange juice
1 teaspoon pure vanilla extract
2 eggs
1 cup all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon Clabber Girl Baking Powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups shredded carrots
1/2 cup finely chopped yellow raisins or drained crushed pineapple
Cream Cheese Frosting:
6 ounces cream cheese, softened
2 cups, approximately, confectioners' sugar
1 teaspoon pure vanilla extract
Orange juice or water, as required, for consistency
Fresh shredded carrots, cinnamon, to sprinkle on top of icing


Preheat the oven to 375 F. Line a baking sheet with parchment paper. Line 12-18 tiny cupcakes (or more) with muffin liners. Spray top of cupcake tin with non-stick cooking spray.

In a large mixer bowl, hand blend all ingredients for batter in order given. Spoon batter into prepared molds. Place muffin pan on baking sheet. Place on upper rack of oven, and bake, immediately reducing temperature to 350 F 30-35 minutes or until cupcakes are gently golden, and spring back when touched.

Cool well. Meanwhile, whip all frosting ingredients in the food processor or a mixer until light and fluffy, adding in water or orange juice as required for the right consistency (and if too thin, add in more confectioners' sugar). Smear on cupcakes or pipe with a pastry bag using a star tip. Sprinkle on more carrots and a dusting of cinnamon.

Makes 12-18 regular cupcakes or about 24 mini cupcakes. Freezes well


Because kids can be allergic or nut sensitive, no walnuts are featured in this classic moist cupcake.