Carrot Cake Cupcakes

This Carrot Cake Cupcake recipe is a new twist on a traditional favorite and filled with raisins, carrots, pineapple, and nuts. Get your fruits and veggies in a cake!
Course Dessert
Cuisine Southern
Keyword carrot cake with raisins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18 cupcakes
Calories 282kcal


  • 2 cups All Purpose Flour
  • 2 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 1/4 tsp cinnamon
  • 3 Eggs
  • 3/4 cup Buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups White Sugar
  • 2 tsp rum extract or vanilla extract
  • 2 cups shredded carrots
  • 1 cup chopped walnuts or pecans
  • 1 can crushed pineapple in juice 8oz
  • 1 cup Raisins
  • cream cheese frosting


  • Preheat oven to 350 degrees. Line cupcake pans with liners or grease with butter.
  • In medium bowl, whisk combine flour, baking soda, salt, and cinnamon. In a second large bowl, combine eggs, buttermilk, oil, sugar, and extract. Add flour mixture, a cup at a time and mix well between each addition.
  • In another medium bowl, combine carrots, nuts, pineapple and juice, and raisins. Using a spoon or scraper, fold the carrot mixture into the batter.
  • Pour into prepared cupcake pans. Bake for 18-20 minutes or until center is done and toothpick comes out clean. Let cool on wire rack before frosting with cream cheese frosting.



Serving: 1cupcake | Calories: 282kcal | Carbohydrates: 36.3g | Protein: 4.7g | Fat: 14.2g | Saturated Fat: 2.3g | Cholesterol: 28mg | Sodium: 201mg | Fiber: 1.6g | Sugar: 22.7g | Calcium: 30mg | Iron: 1.3mg