Carrot Cake Cupcakes

This favorite cake has lots of healthy tidbits hiding in it. It’s a great way to get your vegetables without tasting them.

Serves: 24Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 24


  • 1⁄4 cup yellow raisins
  • 1⁄4 cup dark raisins
  • 1 Tbsp. hot tap water
  • 1 box (18.25 oz.) carrot cake mix plus ingredients called for on box
  • 1 cup shredded carrots
  • 1⁄2 cup walnuts, chopped
  • 1 tub (12 oz.) ready-to-spread cream cheese frosting
  • 3 Tbsp. grated orange zest


  • Combine raisins and hot water. Cover. Set aside.
  • Preheat oven to 350°F. Line a muffin tin with paper baking cups.
  • Prepare batter according to cake mix instructions for cupcakes. Gently fold plumped raisins, shredded carrots, and nuts into batter.
  • Pour batter into muffin tin and bake for the length of time indicated on the package. Allow cupcakes to cool completely before removing from muffin tin.
  • Frost completely cooled cupcakes. Garnish with orange zest.