DeLena's Carrot Cake Cupcakes

Susan Feliciano


My daughter made these for my grandson's baby shower. They are based on a recipe for carrot cake by our pastor's wife's mother. They were so moist and flavorful!


★★★★★ 1 vote

30 cupcakes
25 Min
25 Min


Add to Grocery List

  • 1 can(s)
    (8 oz) crushed pineapple, not drained
  • 2 c
    organic sugar
  • 1/2 c
    organic cold pressed safflower oil
  • 4 large
    organic eggs
  • 2 1/2 c
    cake flour
  • 2 tsp
    baking soda
  • 2 1/2 tsp
    baking powder
  • 2-3 tsp
  • 1 tsp
  • 3 c
    finely grated carrots
  • 1/2 c
    chopped pecans
  • 1 tsp
  • 1
    recipe homemade buttercream frosting
  • 15
    baby carrots, cut in half lengthwise
  • 30 small
    sprigs fresh parsley

How to Make DeLena's Carrot Cake Cupcakes


  1. Preheat oven to 350°F. Prepare cupcake pans with paper liners or spray coating.
  2. With electric mixer, cream pineapple, sugar, and oil. Beat in eggs one at a time.
  3. Sift together dry ingredients one time. On low speed, add it in 3 parts to the oil mixture. Stir in carrots, nuts, and vanilla.
  4. Place 1/4 cup batter in each prepared cupcake well. This should make about 30 cupcakes. Bake for 25-30 minutes until cupcakes spring back lightly when touched. Cool on racks.
  5. Pipe on buttercream frosting. Place half a baby carrot on top of frosting, tucking in a sprig of parsley to look like a fresh carrot.

Printable Recipe Card

About DeLena's Carrot Cake Cupcakes

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: Southern

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