Go to Top

Carrot Cupcakes

carrot cupcakesINGREDIENTS

  • 1/2 cup pitted prunes
  • 1/4 cup hot water
  • 225g of crushed pineapple
  • 1/4 cup sifted cake flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 extra large egg white
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 cup grated Rosaly Carrots


  • 125 grams low-fat cream cheese
  • 125 grams unsalted butter
  • 2 cups icing sugar
  • 1/2 teaspoon lemon juice
  • 2 tablespoons chopped toasted pecans, (optional)


To make cupcakes:

  • Preheat oven to 170 degrees Celcius.
  • Line 12 muffin cups with paper liners or coat with cooking spray.
  • Combine prunes with hot water in a food processor and process until smooth; set aside.
  • Drain pineapple in a strainer set over a small bowl, pressing firmly to extract most of the juice. Set the pineapple aside and reserve the juice for another use.
  • Whisk flour, cinnamon, baking powder, baking soda and salt in a bowl. Whisk egg, egg white, sugar, oil and the reserved prune puree in a mixing bowl. Add the dry ingredients to the egg mixture and stir with a rubber spatula until blended.
  • Stir in carrots and the reserved pineapple.
  • Divide the batter among the prepared muffin cups, filling them about two-thirds full.
  • Bake the cupcakes until they spring back when lightly pressed in the center, 25 to 30 minutes. Let the cupcakes sit in the pan for about 2 minutes, then transfer to a wire rack to cool before icing.

To make cream-cheese icing:

  • Beat cream cheese, unsalted butter, icing sugar and lemon juice in a bowl with an electric mixer until smooth and creamy.
  • Spread each cupcake with icing and sprinkle with pecan nuts (if using).