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Carrot CupcakesCarrot Cupcakes

Jami Nolen

April 4, 2010



1 dozen (serving size: 1 cupcake)




  • 2/3 cup granulated sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup finely shredded carrot
  • 1 (8-ounce) can crushed pineapple in juice, well-drained
  • 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
  • 1/4 cup raisins



  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, chilled
  • 1/8 teaspoon imitation coconut flavor (optional)
  • 1 1/3 cups powdered sugar
  • 3 tablespoons flaked sweetened coconut



  1. Preheat oven to 350.
  2. To prepare cupcakes, beat first 4 ingredients in a mixer at medium speed until well-blended. Add carrot and pineapple; beat well.
  3. 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 with a whisk. Add flour mixture to sugar mixture (from step #2); beat well. Stir in raisins.
  4. 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.
  5. To prepare frosting, beat the cream cheese and coconut flavor in a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Spread frosting over cupcakes; sprinkle with flaked coconut. Store, covered, in refrigerator.


Nutrition Information

Calories: 220 (27% from fat)
Fat: 6.6 g (sat 2.5 g, mono 1.8 g, poly 1.9 g)
Protein: 2.4 g
Carbohydrate: 38.7 g
Fiber: 0.9 g
Cholesterol: 25 mg
Iron: 0.8 mg
Sodium: 133 mg
Calcium: 38 mg



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, February 15, 2013