A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Carrot Nut Cupcakes

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Courtesy of Joann Hensley


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1½ cups grapeseed oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups carrots, finely grated
  • 1 cup black walnuts, finely chopped
  • Frosting:
  • 8 oz. cream cheese, softened
  • ¼ cup butter (no substitutes), softened
  • 2 cups powdered sugar
  • ⅓ cup flaked coconut
  • ⅔ cup black walnuts or pecans, chopped


For cupcakes: Sift together the first 5 ingredients; combine oil and sugar in a large mixing bowl. Add eggs one at a time, beating well after each addition. Gradually add dry ingredients, mixing well. Fold in carrots and walnuts. Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees for 12-18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting: ln a large mixing bowl, combine cream cheese and butter. Beat on low speed for 30 seconds. Gradually add powdered sugar. Combine well. Beat in coconut and nuts; frost cooled cupcakes and store in the refrigerator.

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