Moist Carrot Cupcakes

Carrot cupcakes are fall flavors in portable, snackable size; this moist recipe combines carrots with pineapple, coconut, and autumn spices.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 274 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 2 tablespoons white sugar
• 2 cups shredded carrots
• 2 eggs, room temperature
• 1.5 cups all-purpose flour
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.33333334326744 cup brown sugar
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon ground ginger
• 0.5 cup olive oil
• 0.5 cup shredded coconut
• 1.25 teaspoons baking soda
• 0.5 cup drained crushed pineapple

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 3

Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.

Step 4

Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.