Hello! and Mini Carrot Cupcakes

Hello! And Mini Carrot Cupcakes Recipe

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Linda Gam


I just wanted to say Hello! I was having a little trouble signing on, mainly because I couldn't read my own handwriting for my password - but finally figured it out.

I am happy to be here.

My family is now teeny tiny, just two of us, so am always looking on the internet for fun recipes, I can easily resize to a smaller quantity and/or freeze. I will post some of them here and hope you like them. Linda


★★★★★ 1 vote

20 Min
25 Min


  • 1 c
    granulated sugar
  • 1/2 tsp
    cinnamon, ground
  • 1/3 c
    oil, canola or vegetable
  • 1/2 tsp
    pumpkin pie spices
  • 2 tsp
    freshly grated orange zest
  • 1/2 tsp
  • 2 tsp
  • 1 1/2 c
    shredded carrots
  • 2 large
  • 1/2 c
    dried cranberries
  • 3/4 c
    plus 2 tablespoons all-purpose flour
  • 1/4 c
    shredded coconut plus more for decoration
  • 1 tsp
    baking powder
  • 3/4 c
    confectioners' sugar
  • 1/2 tsp
    baking soda
  • 8 oz
    cream cheese, softened

How to Make Hello! and Mini Carrot Cupcakes


  1. Preheat oven to 350 degrees F.

    Line two 24-cup mini-muffin pans with paper mini-muffin liners.
  2. In a large bowl, whisk together the sugar, oil, orange zest, 1 teaspoon of the vanilla and the eggs until well blended.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, spices and salt, then stir into the wet ingredients until just blended. Fold in the carrots, dried cranberries and coconut.
  4. Fill muffin cups halfway with the batter and bake for about 20 to 25 minutes, until they spring back lightly when touched in the center.
  5. Place on racks to cool.

Printable Recipe Card

About Hello! and Mini Carrot Cupcakes

Course/Dish: Other Appetizers

Show 1 Comment & Review

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