• Cooking Time: 20-25 min
  • Servings: 24 cupcakes
  • Preparation Time: 10-15 min


I love Carrot Cake and wanted something that would be easy to take to work with me. These are also great unfrosted as a breakfast muffen.


  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon.
  • 1/2 teaspoon nutmeg
  • 4 eggs
  • 1 1/2 cups veggie oil (or apple sauce)
  • 2 3/4 cups shredded carrots
  • 3/4 cup chopped walnuts
  • 3/4 cup raisins
  • 1 cup flaked coconut
  • Cream Cheese Frosting:
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract


  • pre heat oven to 325F
  • With a mixer combine eggs, oil, and sugar together
  • then add the flour, salt, and baking soda
  • when all that is mixed together will, add the carrots, coconut, walnuts and raisins.
  • Use a nonstick spray your muffin pan you can also line them with paper cups easier to clean and get out of the pan.
  • After done baking let them cool before frosting.
  • To make the frosting with a mixer add the cream cheese and butter together then add the vanilla, and Sugar, after about 2-3 min you should have cream cheese frosting!
  • Frost cupcakes and top with some left over coconut and walnuts.

Categories: Cake  Cupcakes  Misc. Dessert 
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