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Carrot Cupcakes Recipe

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This recipe for Carrot Cupcakes, by , is from Hedi's Special Recipes 2018, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hedi Klassen



1.5 C grated carrots
1/2 C carrot juice
3/4 C oil
2 large eggs
1/2 C sugar
1.5 t vanilla
1/2 C brown sugar
1/5 C flour
1 t baking soda
1/2 t baking powder
1 t salt
1.5 t cinnamon
1.5 t ginger
1/4 t ground nutmeg


8 oz cream cheese, r4oom temp
1/2 C butter, softened
1 C powdered sugar
1 t ginger
1/8 t salt

Carrot Butterscotch Sauce:

1/4 C carrot juice
1/4 C brown sugar
1 T butter
1 T sour cream
1/8 t salt

Preheat oven to 350 degrees. Line 12 muffins tins with liners.

In a bowl, mix 1/2 C carrot juice, oil, eggs, vanilla, brown sugar, white sugar and the carrots. Mix until combined.

Whisk all the dry ingredients in another bowl. Whisk the wet ingredients into the dry until all are mixed in.

Fill muffin tins.

Back 20-25 minutes. Cool and frost. When done, drizzle with Carrot Butterscotch Sauce.


Mix cream cheese and butter until light and fluffy. Add rest of ingredients and mix. Beat for about 3 minutes until smooth.

Frost cupcakes.


In a saucepan, mix carrot juice and brown sugar. Cook until thickens at about 5 minutes. Remove from heat and whisk in other ingredients. Allow to cool for at least 5 minutes before drizzling on the frosted muffins.




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