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Delicious Carrot Patch Cupcakes decorated with green frosting and candy carrots

Carrot Patch Cupcakes

Bright orange carrot flecks and a tender crumb make these cupcakes a crowd-pleaser with personality, perfect for parties or school events.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Fresh, unbleached for best flavor
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 3 large eggs Use room temperature for best results
  • 2 cups grated carrots Freshly grated for best moisture and texture
  • 0.5 cup crushed pineapple, drained Drain well to avoid thinning batter
  • 1 teaspoon vanilla extract
Toppings
  • 1 batch cream cheese frosting Full-fat for stability
  • to taste candy decorations For garnishing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly mixed.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing well after each addition.
  4. Fold in the grated carrots, drained crushed pineapple, and vanilla extract into the wet mixture.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
  1. Fill each cupcake liner about 2/3 full with batter and bake for 18–20 minutes.
  2. Allow the cupcakes to cool completely on a rack before frosting.
Frosting
  1. Frost with cream cheese frosting and decorate with candy decorations to resemble a garden patch.

Notes

Cupcakes can be stored in an airtight container for up to 4 days in the fridge. They can also be frozen unfrosted for up to 3 months.