Photo by: Laura Cai

Recipe of the month: Crazy good carrot cupcakes

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This dessert will make carrots your favorite vegetable. In just 20 minutes inside an oven, these carrot cupcakes will shift from a gooey mixture to a fluffy and sweet delight. These cupcakes are sweet enough to qualify as a dessert, yet still healthy enough to eat as breakfast. 


  • 1 ¼ cups of all-purpose flour
  • 1 tsp of baking soda 
  • 1 tsp of cinnamon 
  • ⅔ cups of brown sugar
  • ⅔ cups of coconut oil
  • 1 cup of grated carrots
  • 1 tsp of baking soda
  • ½ cup of whole milk


  1. Combine dry ingredients 
  2. Combine wet ingredients (including grated carrots)
  3. Add wet ingredients into dry ingredients
  4. Stir with a baking spatula or a spoon until batter is thick and creamy
  5. Fill up the cupcake liners ⅔ of the way to leave some room for it to rise
  6. Preheat oven to 350 degrees and bake for 19 minutes
  7. Take the cupcake tin out of the oven when the alarm goes off or you can stick a toothpick into a cupcake and if the toothpick is dry, they are ready, but if it is wet, return the cupcake tin back into the oven for 2 minutes.

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