Carrot Cupcakes Recipe

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Carrot Cupcakes
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  1. In a large bowl, beat the 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 two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing form pans to wire racks.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 432.78 Kcal (1812 kJ)
Calories from fat 147.04 Kcal
% Daily Value*
Total Fat 16.34g 25%
Cholesterol 33.66mg 11%
Sodium 126.84mg 5%
Potassium 134.18mg 3%
Total Carbs 67.54g 23%
Sugars 30.05g 120%
Dietary Fiber 1.31g 5%
Protein 4.51g 9%
Vitamin C 1.1mg 2%
Vitamin A 0.2mg 5%
Iron 0.5mg 3%
Calcium 27mg 3%
Amount Per 100 g
Calories 324.49 Kcal (1359 kJ)
Calories from fat 110.25 Kcal
% Daily Value*
Total Fat 12.25g 25%
Cholesterol 25.24mg 11%
Sodium 95.1mg 5%
Potassium 100.61mg 3%
Total Carbs 50.64g 23%
Sugars 22.53g 120%
Dietary Fiber 0.98g 5%
Protein 3.38g 9%
Vitamin C 0.8mg 2%
Vitamin A 0.1mg 5%
Iron 0.4mg 3%
Calcium 20.2mg 3%

* 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

  • 9.8
  • 12

Good Points

  • saturated fat free,
  • low sodium

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