Carrot Cupcakes Recipe

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Carrot Cupcakes
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  1. In a mixing bowl, beat eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
  2. Fill greased or paper-lined muffin cups 2/3 full. Bake at 325 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  3. For frosting, in a mixing bowl, beat cream cheese and butter until combined. Gradually beat in confectioner's sugar. Stir in coconut, pecans and raisins. Frost the cupcakes. Store in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 241.62 Kcal (1012 kJ)
Calories from fat 110.99 Kcal
% Daily Value*
Total Fat 12.33g 19%
Cholesterol 25.25mg 8%
Sodium 95.29mg 4%
Potassium 108.99mg 2%
Total Carbs 32.62g 11%
Sugars 22.54g 90%
Dietary Fiber 1.22g 5%
Protein 2.16g 4%
Vitamin C 0.8mg 1%
Vitamin A 0.1mg 4%
Iron 0.4mg 2%
Calcium 21.4mg 2%
Amount Per 100 g
Calories 380.63 Kcal (1594 kJ)
Calories from fat 174.84 Kcal
% Daily Value*
Total Fat 19.43g 19%
Cholesterol 39.77mg 8%
Sodium 150.11mg 4%
Potassium 171.7mg 2%
Total Carbs 51.38g 11%
Sugars 35.5g 90%
Dietary Fiber 1.92g 5%
Protein 3.41g 4%
Vitamin C 1.3mg 1%
Vitamin A 0.2mg 4%
Iron 0.7mg 2%
Calcium 33.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
  • 7

Good Points

  • saturated fat free

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