Carrot Cupcakes

You can substitute 4 cups of your own homemade cake mix in place of the yellow cake mix. The carrots are cooked to make them blend more easily into the cake.

Serves: 24Hands-on: 30 minutesTotal: 55 minutesDifficulty: Easy

Serves: 24


  • 1 package (8 oz.) shredded carrots
  • 1 can (8 oz.) crushed pineapple, undrained
  • 1 package (18 oz.) yellow cake mix
  • 3 eggs
  • 1⁄3 cup whole milk
  • 1 tsp. cinnamon
  • 1⁄2 tsp. ground allspice
  • 1⁄4 tsp. cloves
  • 1⁄8 tsp. nutmeg
  • 1 can (16 oz.) vanilla frosting
  • 1 package (8 oz.) cream cheese, softened
  • 3⁄4 cup coconut


  • In small pan, combine the shredded carrots and pineapple, including juice; bring to a simmer over low heat. Simmer until carrots are tender, about 5 minutes. Let cool.
  • Preheat oven to 350°F. In large bowl, combine cake mix, eggs, milk, cinnamon, allspice, cloves, and nutmeg. Stir in pineapple mixture and beat 2 minutes at medium speed.
  • Line 24 cupcake pans with paper liners. Divide mixture among the prepared pans, filling each 2⁄3 full. Bake cupcakes for 18 to 23 minutes or until cupcakes spring back when touched with finger. Cool on wire rack.
  • In medium bowl combine frosting and cream cheese; beat well. Frost cupcakes when cool and top with coconut.