Carrot Cupcakes


  • 2 cup Carrots; grated
  • 1-1/2 cup Sugar
  • 1 cup Oil
  • 3 Eggs
  • 2 cup Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Mace
  • 2 Tbsp Orange Marmalade
  • 2 Tbsp Crushed Pineapple
  • 1/2 cup Chopped Walnuts
  • 1/2 cup Shredded Coconut Meat
  • 1/2 Recipe Your FavoriteFrosting


Oven 350° F preheat oven. Line wach cup of a standard muffin pan with strips of baking parchment or muffin liners. Combine carrots, sugar, oil and eggs. Set aside.

Sift together the flour, baking powder, soda, saalt cinnamon, nutmeg and mace. Gradually add the dry mixture to the carrot mixture. Fold in the marmalade, pineapple, nuts and coconut. Spoon batter into prepared muffin pans.

Bake in oven for 30 to 35 minutes, until done. Cool, then frost.

Servings: 1 dozen cupcakes
Submitted by: Recipe Group Member

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