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Carrot Cupcakes

Carrot Cupcakes

This easy food processor recipe finely chops frozen Pictsweet Sliced Carrots while combining the batter ingredients. You can top them with our cream cheese frosting or just dust them with confectioners' sugar.
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Serves 12

  • 1 1/4 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 8 tablespoons cold butter
  • 1 cup Pictsweet frozen Sliced Carrots
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup dark seedless raisins
  • Cream cheese frosting or confectioners' sugar


Preheat oven to 350 degrees. Place 12 liners in cupcake pan cups. Combine flour, brown sugar, baking powder, cinnamon, ginger and salt in food processor. Process until well blended. Quarter the butter lengthwise then thinly slice crosswise; add to food processor along with carrots. Pulse 12 to 14 times until butter and carrots are chopped. Whisk together eggs and milk and add to processor; pulse three to four times until a stiff batter has formed. Add raisins and pulse once. Divide batter among cups and bake until centers spring back when gently pressed, 20 to 23 minutes. Cool and frost with cream cheese frosting or dust with confectioners' and serve. Refrigerate leftovers. Cream cheese frosting: beat 3 ounces softened cream cheese and 1 teaspoon vanilla extract in a small bowl. Sift in 2 cups confectioners' sugar and beat until thick and fluffy.

Nutritional Info

  • Serving Size: Serves 12
  • Calories: 250
  • Total Fat: 9g
  • Cholesterol: 55mg
  • Sodium: 190mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 1g
  • Protein: 3g

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