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Carrot Cupcakes with Coconut Pecan Frosting

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  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 7
  • Servings 24
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What a sweet and tasty way to get your veggies! Mix up seven ingredients in 30 minutes to make easy cupcakes.
Updated Aug 10, 2023
Bake-Off® Contest 46, 2013
Heidi Givler
Lenhartsville, Pennsylvania
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Ingredients

  • 1 bag (11.8 oz) frozen honey Dijon carrots
  • 1 box Pillsbury™ Classic Yellow Cake Mix
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 eggs
  • 1/2 cup golden raisins
  • 1/4 cup pecans, finely chopped
  • 1 can Pillsbury™ Creamy Supreme™ Coconut Pecan Frosting

Steps

  • 1
    Heat oven to 375°F. Place paper baking cups in each of 24 regular-size muffin cups. Microwave frozen carrots as directed on bag 3 to 4 minutes to thaw. In food processor, place carrots. Cover; process until finely chopped.
  • 2
    In large bowl, beat cake mix, oil, eggs and 1 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Fold in carrots, raisins and pecans. Spoon into muffin cups, filling three-fourths full.
  • 3
    Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes. Spread cupcakes with frosting.

Nutrition Information

230 Calories, 12g Total Fat, 2g Protein, 28g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
3 1/2g
18%
Trans Fat
1g
Cholesterol
25mg
8%
Sodium
220mg
9%
Potassium
75mg
2%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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