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.
I love Easter. It’s a chance to enjoy family togetherness and celebrate the new life and growth that comes with springtime. However, Easter often also comes with a ton of chocolate, candy, and refined sugar. These cupcakes are a sweet Easter treat that don’t contain a ton of junk and mystery ingredients like many store-bought confections do.
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
- 1/2 cup cream cheese
- 1/2 cup salted butter
- 3 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp vanilla

Preheat oven to 350°F and grease the cups of 3 mini cupcake pans.
First peel the carrots, then shred them 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 cupcake 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
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More Ideas for Easter:
- Botanical Leaf Imprint Easter Eggs
- Edible Flower Lollipops
- Bring on Spring! How to Force Spring Bulbs Indoors
- Easter Egg Bath Bombs
- Forcing Flowering Branches to Bloom Indoors
- A Sweet Spring Cocktail Made with…Weeds?
Question:
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!
Hi Benita,
Increase the cooking time but leave the temperature as is. Yes, they freeze well.
Enjoy!
Stevie
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.
Thank you very much. I’m making them tommorrow and am posting uor rexipe to Facebook and Twitter as well.
That’s great! I can’t wait to hear how they turn out.
Stevie
ok, carrot cake is added on the list!
Looks delicious!