Whole Wheat Carrot Cake Cupcakes Small

Mini Whole Wheat Carrot Cupcakes

I thought it would be nice to set out a healthy-ish treat for the Easter Bunny, so I whipped up a batch of these yummy whole wheat carrot cupcakes.  Alas, they turned out to be so good that there are none left.  Sorry, Bunny.

mini carrot cupcakes for Easter

Cupcake Ingredients:

  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil (I use melted coconut oil because of its health benefits)
  • 1 tsp vanilla
  • 1 cup chopped walnuts
  • 5-7 or so medium carrots to get 4 cups of shredded carrot
Frosting Ingredients:
  • 1/2 cup cream cheese
  • 1/2 cup salted butter
  • 3 cups powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla
mini carrot cupcakes for Easter
Make it!

Preheat oven to 350°F and grease the cups of 3 mini cupcake pans.

First peel the carrots, then shred the carrots with a box grater or using the grater attachment on a food processor.  Measure out and beat the sugars, eggs, oil, and vanilla. Add flour, spices, baking soda, and salt. Mix well.  Stir the carrots and chopped nuts into the batter and spoon into the greased muffin tins. Bake for 20-25 minutes. Remove from the oven when a skewer inserted into the center of a muffin comes out clean.

To make frosting, add softened butter and cream cheese to the rest of the ingredients in a food processor or mixer and blend until combined. Add less sugar for a softer frosting or add more sugar to firm up frosting.

When cupcakes have cooled, ice with frosting and top with a chocolate egg or half a nut.

Makes 36 mini cupcakes

Mini carrot cupcake with nut topper



About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Benita
    BenitaApril 5,12


    I’d rather make 18 regular size cupcakes than 36 mini ones. Should I increase the baking time AND adjust the temperature a bit?

    My husband loves carrot cake, but I don’t like having a 9 x 13 pan out of commission for three day. This is a marvelous compromise. I bet, if you don’t frost them, that they freeze beautifully too, right?

    Thanks for your reply in advance!

    • Stevie
      StevieApril 5,12

      Hi Benita,

      Increase the cooking time but leave the temperature as is. Yes, they freeze well.



  2. myfudo
    myfudoApril 5,12

    This sure is the best way to welcome the Easter Bunny! My daughter loves carrots too…I am sure she will love every bit of this.

  3. Benita
    BenitaApril 5,12

    Thank you very much. I’m making them tommorrow and am posting uor rexipe to Facebook and Twitter as well.

    • Stevie
      StevieApril 5,12

      That’s great! I can’t wait to hear how they turn out.


  4. Jesica @ Pencil Kitchen
    Jesica @ Pencil KitchenApril 6,12

    ok, carrot cake is added on the list!

  5. Door251
    Door251April 6,12

    Looks delicious!

  6. Alana
    AlanaApril 7,12

    What a gresat Easter recipe! I love that you’ve use whole wheat flavour, too. Very cute!

  7. Christina
    ChristinaApril 13,12

    I baked these yesterday and they were amazing. I made them into regular sized cupcakes ommitted the walnuts and they turned out great! Thanks for the recipe.

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