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Carrot Cupcakes with Cinnamon Raisin Frosting


Carrot Cupcakes with Cinnamon Raisin Frosting

Serves: 12

Category: Desserts
Author: Jana Diedrich
Tags: Kid-Friendly

Average Rating: 
Rated by: 26 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

These deliciously moist cupcakes are frosted with rich vanilla cream. Definitely a crowd pleaser!

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Ingredients:

1/2 + 1/3 cups whole spelt flour
1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1-3/4 cup pitted medjool dates
1/4 cup raisins
1/2 cup soy, hemp or almond milk
1/2 cup pineapple (fresh or frozen)
1/2 medium banana
2 teaspoons vanilla
1/2 cup unsweetened applesauce
1 small carrot, cut into chunks
3/4 cup carrots, shredded
1/4 cup zucchini, shredded
1/2 cup walnuts, chopped
Frosting
1/2 cup raw macadamia, or cashew nuts
1/2 cup soy, hemp or almond milk
1/3 cup raisins
10 brazil nuts
1 teaspoon vanilla
1/2 teaspoon cinnamon

Instructions:

Preheat oven to 350 degrees
Makes 12 cupcakes

DO NOT over-do the wet ingredients!! These are super moist as is!! Mix dry ingredients together in a mixing bowl. In high-powered blender add next 8 ingredients (from dates to carrot cut into chunks) and blend until smooth. Mix wet mixture into dry. Shred zucchini and carrots and add to the mixture along with chopped nuts. Mix well. Spoon the mixture into a muffin tin lined with paper cupcake liners. I live in Colorado and my baking time is 42 minutes. Start checking after 37 minutes or so--insert a toothpick into the center of a cupcake and make sure it comes out clean.

For frosting--add all ingredients to high-powered blender and puree until very smooth. Wait until cupcakes are cooled and then top with the frosting.

Calories 336; Protein 5 g; Carbohydrates 64 g; Total Fat 10 g; Saturated Fat 1.6 g; Cholesterol 0 mg; Sodium 179 mg; Fiber 7.3 g; Beta-Carotene 974 ug; Vitamin C 5 mg; Calcium 83 mg; Iron 1.8 mg; Folate 27 ug; Magnesium 85 mg; Zinc 1.1 mg; Selenium 82.7 ug

Comments (23):

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HealthinMadrid

04/08/2011 05:42 PM

Rated this recipe:

You betcha bottom dollar it did the trick! So delicious and VERY sweet! The frosting tastes like cream cheese frosting. I made the cupcakes last month and have just finished make a whole cake version for my son's 1st b-day party tomorrow. I know everyone will love it!

drea1

09/15/2011 11:11 PM

Rated this recipe:

These were out of this world!! Next time I am going to add the raisins into the dry ingredients with the shredded carrots and zuchini instead of blending them into the wet ingredients. I like little raisins in my carrot cake.

Soon-to-be Healthy1

03/16/2012 05:00 PM

Rated this recipe: (no rating)

This was such a disappointment! I couldn't wait to make these, but no matter how long I cooked them (finally to the point they were burning on the bottom), they remained soggy in the middle. I even doubled the batch, so I had a lot of wasted (expensive) ingredients when I had to toss them out. Any suggestions on what may have gone wrong? Seemed like a lot of wet ingredients compared to the minimal dry. Also maybe doubling the batch may not have been a good idea?

lsr1011

08/04/2012 04:40 PM

Rated this recipe:

Delicious. Thick, heavy cupcakes with great flavor. Will definitely make these again!

BrigetA

10/18/2012 03:42 PM

Rated this recipe: (no rating)

Dear Soon-to-be Healthy1,
I wonder if you mistook the sogginess for them being just really moist, or it could have been your oven baking them unevenly. I know someone who experienced that a lot with one of her ovens. I thought they were just really moist, and delicious!!!! Maybe you could try them again.

MLTC

02/11/2013 02:57 PM

Rated this recipe: (no rating)

I made these with almond milk since I didn't have soymilk. I used carrot pulp leftover from juicing carrots. This were the best dessert I have made so far from the ETL recipe guide. The cupcakes are soft and sweet. The icing is unbelievable. I would make these again for my family and guests. I rate this five stars.

rrwhillier

03/30/2013 10:17 PM

Rated this recipe:

I loved these! Even my not ETL friends liked them. I also had trouble getting the toothpick to come out clean, but I just chalked it up to them being very moist. They were awesome. I will definitely be making these again.

OVRCMR5213

04/20/2013 09:53 PM

Rated this recipe:

Wonderfully delish! I subbed Walnuts for Brazil Nuts, Almond milk for soy milk since that is what I had. Subbed whole raisins for whole walnuts since my braces don't permit and these were still awesome! Can't mess these up. Will definitely make these again! 5 STARS!
Thanks Jana

Margaret68

07/13/2013 08:17 AM

Rated this recipe: (no rating)

I am wondering how well these cupcakes freeze. I'd like to make a batch and freeze them so that my daughter can take to them to pre-school on days when *SAD* muffins are the morning snack.

MathisFamily

08/27/2013 11:41 PM

Rated this recipe:

Made this late tonight after looking at the recipe for a few days. For the frosting I used 1/2 cup of unsweetened soy milk, 1 cup of cashews, 1 date and a teaspoon of cinnamon. This turned out fantastic!

hbielich

08/30/2013 05:38 AM

Rated this recipe:

Wow! These were very good. I haven't even made the icing yet but the cupcakes are great!
Later - made the icing... It's great as well!
I have made another batch, cooled and put icing on them. Then placed them in the freezer long enough to get hard and put them in a large freezer bag in the freezer for storage. Each night I take one out and zap it in the microwave for 12 seconds, cut in half and share it with my wife. It really does the trick for a nice dessert.
Next time I will experiment with mixing 1/2 coconut flour with the spelt flour to minimize the amount of grain in the diet.
Oh, and I have used some of the left-over icing to ice some fresh cut apple quarters for a snack as well. Very tasty!
Thanks Jana!!! It feels like we're cheating it's so good.
This comment was last edited on 09/16/2013 10:47 PM

Fruitloops

09/17/2013 12:19 PM

Rated this recipe:

They freeze really well! I just pop them in the microwave to re-heat.

tlmcmm

01/28/2014 02:59 PM

Rated this recipe:

My whole family loved these, kids, grandmothers...my husband called it 5 star. Very moist. My mom was impressed that it rose when baked. And the icing was delicious.

Claudia

08/31/2014 01:18 PM

Rated this recipe:

I'm only rating this 5 stars because it was fabulous after I changed it! The recipe has too many wet ingredients for the small amount of flour, and it just didn't work very well at all until I increased the amount of spelt flour. Once I did that, it worked perfectly. I made 1.5 times the original recipe in order to make 18 cupcakes. I used silicon muffin trays. I have 3 of them that each hold 6 muffins or cupcakes, so I didn't have to bother with paper liners. Anyway.... to make 18 cupcakes I used 2 cups of spelt flour, and multiplied all of the other ingredients by 1.5. A word of warning on this recipe though. It is very sweet and very dangerous! I make them for my husband, and freeze them for him to take out of town with him, away from me!! Oh, and another thing, they are rather high in sodium. I'm thinking of trying a baking soda substitute next time I make them in order to cut down on the sodium. Has anyone tried that?

Bevy

05/09/2015 09:08 PM

Rated this recipe: (no rating)

made these for woman's day at my church and they were all gone and they want the recipe.... i made both the macademian and almond frosting. Will be making these again soon!!!!! I give this 10 stars
This comment was last edited on 05/09/2015 09:10 PM

BrigetA

10/04/2015 05:45 PM

Rated this recipe: (no rating)

I have made these many times, and yes they are delicious!! Jana, I'd love to make this into a loaf of bread, or some type of cake.
Can you help with that?

kandtc

01/23/2017 09:48 AM

Rated this recipe: (no rating)

These were absolutely delicious. I substituted almond meal for the flour and accidentally left out applesauce but even non etl friends loved it!!

kandtc replies:

01/23/2017 09:48 AM

Rated this recipe: (no rating)

Oh! I made it in a loaf and cupcake form

Shelly21

03/31/2018 01:39 PM

Rated this recipe:

FABULOUS! I was a bit leery to make these but they turned out great! I will definitely be making these again!

ww1319

05/24/2018 09:02 PM

Rated this recipe:

5 stars from me! This recipe has become one of my staples. The muffins freeze well and my kids like them. I reduce the dates to 1 1/4 cups and they are still plenty sweet. The frosting is good, but I don't usually make it. The first time I made them, I forgot the applesauce and they still turned out fine. The second time I remembered it and then they were super moist and I had to bake longer. The last time I made them, I put in half the applesauce. I also subbed shredded beets for the zucchini. I like to put the raisins in whole and not blend them. This recipe is versatile and delicious! I highly recommend.

mick!

06/26/2018 05:50 PM

Rated this recipe: (no rating)

what is meant by 1/2 cup + 1/3 cup flour, sort of a newbie at cooking

WiderChange replies:

08/05/2018 05:47 PM

Rated this recipe: (no rating)

It just means to put one of each measure in the mix. The recipe just worked out so it couldn't be an even 3/4 cup or something like that. So you put precisely a 1/2 cup measure and a 1/3 cup measure of flour in the recipe to get the perfect amount.

zuzanna

07/19/2018 03:05 PM

Rated this recipe: (no rating)

Hands up- very tasty muffins ! I " forgot" the apple-sauce-we dont use it in Denmark- but they were very moist and delicious. I used 1 cup dates and skipped the 1/4 cup, and they came out perfectly sweet. Baking-time is about 18-25 min  175 C*  I think 45 min is too long- but may depend.....

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Shelly21

09/01/2018 06:25 PM

Rated this recipe:

I've made these twice so far and they are indeed fabulous. They freeze VERY well, icing and all. I'm thinking of making them this time with oat flour so they'll be gluten free. Any idea if they will turn out well with oat flour?

Anne Schroeder

09/02/2018 08:59 PM

Rated this recipe: (no rating)

I just made this today and it really is surprisingly good! I used a hand held wire cheese cutter and got uniform slices from the raw peeled eggplant. and used a vidalia vegetable chopper at the smallest setting and the colors blened so well. It felt like I was doing a cooking show. the homemade tomato pasta sauce already had mushrooms in it and Spike Seasoning blend worked perfectly.  Once the eggplant is pre baked, it softens up nicely to roll it all up.  I'll save some for tomorrow and have it for lunch with my mother. She will love it too. thanks for sharing.