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Carrot Cupcakes

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My son turned one year old on Tuesday.  He is growing up fast! My husband and I decided to bake him cupcakes. This was the first sweet that he has eaten in his one year of life. I decided that carrot cupcakes sounded yummy and would still provide him with some nutrition to offset the sweet.

Carrot Cupcakes - shredded carrot

Carrot Cupcakes recipe

This recipe from Cooking Light is for the cupcakes and the frosting but due to time constraints we only made the cupcakes, and then cheated and bought the icing. Hopefully next time we have more time to do both from scratch. All I can say is I am still learning how to manage my time, even after a year. I think as they get older it actually gets harder since they are constantly on the move.

Disclaimer: These photos are not the best…sorry! I see so many beautiful pictures of cupcakes on the web and in cookbooks and I clearly haven’t figured out how to make the frosting look beautiful. Also, my son got a hold of my really nice Nikon camera and broke it. My fault for leaving it out in the open and definitely a lesson learned. Anyways, bear with me on these pictures. I promise they are delicious and very easy to make. As you can see Will sure loved them!

Carrot Cupcakes recipe from A Cedar Spoon

Carrot Cupcakes

Ingredients for Cupcakes

2/3 cup granulated sugar

3 tablespoons vegetable oil

1 teaspoon vanilla extract

1 large egg

1 cup finely shredded carrot

1 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

Preparation

  1. Preheat oven to 350°.
  2. To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended. Add carrot; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl, stirring well. Add flour mixture to sugar mixture; beat well.
  3. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  4. Spread frosting over cupcakes.

Carrot Cupcakes batter

Carrot Cupcakes - filling the pan

Carrot Cupcakes - A Cedar Spoon

Ready for the frosting…

Recipe for Carrot Cupcakes from A Cedar Spoon

Perfection!

Adapted from Cooking Light: Carrot Cupcake

Other recipes using carrot from around the web:

Apple Carrot Cupcake: Simply Recipes

Carrot Salad with Honey Lemon Dressing: Eating Well

Ginger-Orange Glazed Carrots: FatFree Vegan Kitchen

Roasted Chicken and Carrots with Olives and Lemons: Real Simple

Carrot Risotto: Cubemarketplace.com

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lista de emails

Wednesday 17th of October 2012

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Taylor Glivet

Saturday 13th of October 2012

Nice blog, I found lots of information on your site. I'm going to add your blog to my favorite sites.

Pasta Goulash « A Cedar Spoon.

Tuesday 4th of September 2012

[...] ate carrot cupcakes on his real birthday and then chocolate cake on Saturday at his party. Talk about sugar overload for [...]

tito travels

Thursday 30th of August 2012

Carrots are my favorite and my mom loves Cooking Light so this idea sounds delicious :)

A Cedar Spoon

Thursday 30th of August 2012

Good! I hope you guys like them. Let me know how they turn out. Thanks for stopping by. Julia