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Nut Free Kids Carrot Cake Cupcakes

Categories: Cupcakes

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Because kids can be allergic or nut sensitive, no walnuts are featured in this classic moist cupcake. Just as tasty as regular carrot cake but safe for those with nut allergies!


  • 1 c. sugar
  • 1/2 c. oil
  • 2 tbsp. orange juice
  • 1 tsp. vanilla extract
  • 1 c. all-purpose flour
  • 1/2 tsp. cinnamon
  • 2 eggs
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1 tsp. Clabber Girl Baking Powder
  • 1/8 tsp. salt
  • 1 1/2 c. carrots shredded
  • 1/2 c. yellow raisins, plumped and dried
  • Cream Cheese Frosting
    • 8 oz. cream cheese softened
    • 1/2 c. butter softened
    • 1 tsp. vanilla
    • 16 oz. powdered sugar


Preheat the oven to 375 degrees 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 degrees 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.