Carrot Cupcakes

Carrot Cupcakes

This is Bugs Bunny's favorite carrot cupcake recipe! He loves carrots and we do too, especially in desserts. This recipe is loaded with pecans, raisins, and coconut!

Cooking Time25 min

Difficulty Level


  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3 cups grated carrots
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup butter or margarine
  • 2 cups confectioners' sugar
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup chopped raisins


  1. Pre-heat oven to 325 degrees F.
  2. In a mixing bowl, beat eggs, sugar, and oil.
  3. Combine the flour, cinnamon, baking soda, baking powder, allspice, and salt.  Gradually add to egg mixture. Stir in carrots.
  4. Fill greased or paper-lined muffin cups two-thirds full.
  5. Bake at 325 degrees F for 20-25 minutes or until a toothpick comes out clean.
  6. Cool for 5 minutes before removing from pans to wire racks.
  7.  Frost the cupcakes. Store in the refrigerator.


  1. For frosting, in a mixing bowl, beat cream cheese and butter until combined.
  2. Gradually beat in confectioners' sugar.
  3. Stir in coconut, pecans, and raisins.

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@BJ FollmerWeirich: Thanks for your feedback! We are working on making nutrition information available for every recipe. Thanks! -- Editor of RecipeLion

I wish you would include the nutrition facts with your receipts. I cook for a diabetic and I have high blood pressure, so I am continually checking the nutrition of every receipt. There are so many that I cannot fix, due to high sugar, salt, carbs, etc.


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