Carrot Raisin Cupcakes


  • 2 cups flour, all-purpose
  • 2 tsp cinnamon ground
  • 1 tsp nutmeg ground
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup brown sugar packed
  • 2 large eggs beaten
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 cups carrots shredded
  • 1/2 cup raisins, seedless


Preheat oven to 400° F.

Place baking cups on cookie sheet, set aside.

In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.

Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened.

Stir in carrots and raisins.

Spoon batter into bake cups, filling 3/4 full. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.

Cool 5 minutes, remove from pan.

Servings: 1 dozen cupcakes
Submitted by: Recipe Group Member

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