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Carrot Cake Cupcake Recipe


  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 1 1/2 tsp pure vanilla extract
  • 3 extra large eggs
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp ground baking soda
  • 1 1/2 tsp salt
  • 4 cups grated carrots
  • 1/4 cup raisins


  • Preheat the oven to 350 degrees F.
  • Beat the oil, sugar, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, mixing briefly between each egg.
  • In a different bowl, sift together the dry ingredients (flour, baking soda, salt cinnamon and nutmeg).
  • With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots and raisins to the remaining flour, mix well, and add to the batter. Mix until just combined.
  • Using an ice cream scoop, spoon the batter into cupcake liners (in your muffin pan), until each is 3/4 full.
  • Bake at 350 degrees Fahrenheit for 25 minutes or until a toothpick comes out clean. Let cool.


Makes approx 24 cupcakes