Carrot Cupcakes

Carrots have been used to sweeten cakes since medieval times. In this recipe, they reduce the need for a lot of added sugar while keeping all the delicious flavor you expect in a cupcake! Try this frosting recipe for a healthy and yummy alternative frosting.


  • 1⁄2 cup canola oil
  • 3⁄4 cups sugar, honey, agave or maple syrup
  • 2 large eggs
  • 1⁄2 pound carrots, scrubbed and grated
  • 1⁄2 cup all-purpose flour
  • 1⁄2 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • OPTIONAL: ½ cup lightly toasted, chopped pecans, walnuts or hazelnuts. Can be omitted.


  1. Preheat the oven to 350 degrees.
  2. Place cupcake liners in 12 cupcake or muffin tins.
  3. Blend the oil, sugar and eggs. Beat the mixture until everything is evenly blended.
  4. Add the rest of the ingredients and mix until just combined.
  5. Fill each of the prepared muffin tins 2/3 of the way to the top.
  6. Bake for 22–25 minutes or until the tops are slightly browned and rounded. When they’re done, a toothpick inserted into the cupcake should come out clean.
  7. Let cool, remove from pan, and place a dollop of frosting on each cupcake.

Inspired by a recipe from Chop Chop Magazine.

Check out other recipes from Camp Little Victors: