Home Recipes Carrot Cake Cupcakes

Carrot Cake Cupcakes

by Antonia
A+A-
Reset
easy recipe for moist and fluffy carrot cake , carrot, pineapple, walnuts, coconut, raisin


A delicious and easy recipe for moist and fluffy carrot cake cupcakes with lemon cream cheese frosting.

The Carrot Cake is made of whole grain flour, brown sugar, coconut sugar, walnuts, raisins and yes carrots, but there is this secret ingredient which makes the cake extra special! Blended pineapple chunks! It makes it extra moist and delicious!

  • Facebook
  • Pinterest
easy recipe for moist and fluffy carrot cake , carrot, pineapple, walnuts, coconut, raisin
  • Facebook
  • Pinterest

These carrot cake cupcakes are a modified version of my favorite Carrot Cake and are perfect for Easter as Easter Cupcakes with homemade bunny ears!

How to make the bunny marshmallow ears for Easter Cupcakes

  • 6 Marshmallows for 12 Cupcakes
  • 1 tsp dried raspberry powder
  • 60 g sugar
  • 1 tsp water

Whisk granulated sugar and dried raspberry powder in a small bowl. Add water and thoroughly stir until sugar is evenly coated.

This step you can omit if you only want to use the sugar for the bunny ears
Preheat the oven to 90°C. Spread the raspberry sugar mixture onto an prepared pan into an even layer. Place in the oven and turn off the heat. Let the sugar dry for at least 30 minutes or up to 2 hours. If being used right away, the sugar doesn’t have to be completely dry, but must be stored. If there are clumps, use a rolling pin to crush into fine pieces.

Cut marshmallows in half diagonally. Immediately dip the sticky, cut side into the raspberry sugar. Position the marshmallows on the cupcakes to look like bunny ears.

easy recipe for moist and fluffy carrot cake , carrot, pineapple, walnuts, coconut, raisin
  • Facebook
  • Pinterest

I hope you enjoyed this recipe for easy Carrot Cake recipes! It’s soo delicious and perfect for sharing!

Say HELLO to us on social media <3 ! You can connect with us on PinterestFacebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Carrot Cake Cupcakes
  • Facebook
  • Pinterest

Carrot Cake Cupcakes

0 from 0 votes
Recipe by Antonia Course: brunch, cake, Cupcakes, DessertCuisine: American
Servings

14

Prep time

30

minutes
Cooking time

18

minutes
Calories

443

kcal

A delicious and easy recipe for moist and fluffy carrot cake cupcakes with lemon cream cheese frosting.

Cook Mode

Keep the screen of your device on

Ingredients

  • Carrot Cake
  • 3 3 eggs

  • 1 cup 1 vegetable oil or 1/2 cup apple sauce + 1/2 cup oil

  • 1 cup 1 blended pineapple Approximately 350g pineapple

  • 2 cup 2 whole grain flour

  • 1 cup 1 brown sugar

  • 2 tsp 2 baking soda

  • 1 tsp 1 cinnamon

  • 1 cup 1 walnuts roughly chopped

  • 1 cup 1 carrots shredded

  • 1/2 cup 1/2 raisins

  • 1/2 cup 1/2 coconut shredded

  • Lemon Cream Cheese Frosting
  • 100 g 100 butter

  • 170 g 170 caster sugar

  • 400 g 400 cream cheese

  • 4 tbsp 4 lemon juice freshly squeezed

  • zest from one small lemon

Directions

  • Carrot Cake
  • Preheat the oven to 180°C and prepare a muffin pan with 12 cupcake liner
  • In a large mixing bowl beat the eggs and the oil together and then add the blended pineapple. Stir in the flour, sugars, baking soda and cinnamon until just combined. Carefully add the walnuts, carrots, desiccated coconut and raisins and don't overmix it!
  • Using an ice cream scoop or spoons, divide the batter evenly onto the cupcake liner.
  • Bake for 15-18 minutes or until toothpick comes out clean at 180°C. Let it cool completely before frosting.
  • Lemon Cream Cheese Frosting
  • In a standing mixer beat the butter and the sugar for 5 minutes. It needs to look very light! Then add the lemon juice and the lemon zests, beat shortly. Be careful when adding the cream cheese, you should only beat it for a short time like a minute until everything is well combined. Don't overmix it because then its too runny.
  • Pipe the frosting on top of the cupcakes and decorate with the marshmallow bunny ears

Nutrition Facts

  • Calories: 443kcal
  • Carbohydrates: 49g
  • Protein: 7g
  • Fat: 26g
  • Saturated Fat: 12g
  • Cholesterol: 82mg
  • Sodium: 329mg
  • Potassium: 273mg
  • Fiber: 3g
  • Sugar: 31g
  • Vitamin A: 2147IU
  • Vitamin C: 8mg
  • Calcium: 73mg
  • Iron: 2mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

If you don’t like lemon cream cheese frosting, you can find a recipe for vanilla cream cheese frosting here.

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

Welcome to 2 Sisters Living Life, a blog about soul-comforting recipes, beautiful food, and food photography.

Austrian Recipes

Latest Recipes

free ebook, the best summer recipes

Get Our New Summer Kitchen Recipes E-book With IndulgentSummer Recipes

The E-Book is filled with our most delicious Summer recipes.

You can look forward to seeing No Churn Tiramisu Ice Cream with a Coffee Caramel Sauce, Panzanella Salad with Raspberries and Burrata, and Raspberry Compote combined with Airy Basil Cream. 

After subscribing, you will be redirected to a new URL, where you can download The ENGLISH or GERMAN E-Book immediately.

Thank you, Nina. 

 

 

You have Successfully Subscribed!

Pin It on Pinterest