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Carrot Cake Cupcakes

Carrot Cake Cupcakes

Family recipes are the best! A spiced muffin that was on the kitchen table after school for a snack – made even better in cupcake form, slathered with a lightly sweetened cream cheese frosting! Serve them either way and enjoy! Makes easily enough for a crowd - 18-25 cupcakes!


  • ¾ cup Blood Orange Olive Oil
  • 1 cup Brown sugar
  • ½ cup White sugar
  • 4 Eggs
  • 2 tsp Vanilla bean paste or extract
  • ½ cup Walnuts chopped
  • cups Grated carrots
  • ½ cup Pineapple finely chopped
  • 2 cups Flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • ¼ tsp Fleur de Sel


  • Preheat oven to 350*F and line a 12 count muffin tin with muffin liners and set aside.
  • Stir together olive oil, sugars, eggs, carrots and pineapple together until well mixed.
  • In a separate bowl, stir together remaining ingredients until just combined. Stir in dry to wet ingredients, stirring until just combined.
  • Divide muffin batter between 12 muffins, filling each ¾ full. Bake for 15-18 minutes, or until a cake tester comes out clean. Move muffins to a baking rack and let cool completely before frosting.