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Easter Carrot Cupcakes


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These cupcakes don't have to be just for Easter! The carrot cupcakes are delicious even without the Easter candy decorations on top.


  • 2 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Rumford Baking Soda
  • 4 lg. eggs
  • 2 c. granulated sugar
  • 3/4 c. vegetable oil
  • 3 c. carrots peeled and grated
  • 1 tsp. vanilla
  • 1 c. nuts or raisins, chopped, optional
  • Frosting
    • 1 1/2 c. Sifted Powdered Sugar
    • 1/2 c. butter softened
    • 1 tsp. grated orange peel
    • 1 tbsp. orange juice no pulp
  • 1/3 c. cream cheese
  • 1/4 c. butter
  • 1 tsp. vanilla extract
  • 2-2 1/2 c. confectioner's sugar


Cupcake Preparation: Preheat oven to 325 F, and prepare two muffin pans by coating lightly with oil (butter), spraying with non-stick spray, or lining with cupcake liners. Combine flour, Rumford Baking Powder, cinnamon, salt, and Clabber Girl Baking Soda; set aside. Beat eggs in a large bowl. Add sugar, oil, carrots, and vanilla; mix well at medium speed. Add dry ingredients and nuts or raisins (if desired) to liquid ingredients. Blend on low speed until just mixed. Spoon batter into greased or lined cupcake tins until filled to about 3/4 full. Bake cupcakes for 12 minutes then rotate pans and bake for an additional 12 minutes. Ensure cupcakes are done by inserting a toothpick and visually ensuring toothpick is clean when removed. Let cupcakes cool completely before frosting.

Frosting Preparation:
Bring cream cheese and butter to room temperature. Add them to a medium mixing bowl, cream together, and stir in vanilla extract. Beat in powdered sugar at low speed. A few drops of milk stirred in will help frosting spread easily. Food coloring maybe added, if desired.

Recipe Revised 9/14.