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Satisfy everyone’s sweet tooth with delightful, delicious carrot cupcakes your whole family will love! These moist cupcakes can be enjoyed unfrosted for breakfast on the run or a lunch-box treat!

Carrot Walnut Cupcakes with Lemon Buttercream Frosting

Makes 24 cupcakes

Carrot Walnut Cupcakes with Lemon Buttercream Frosting
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  • 2-1/2 cups grated carrot (about 2 whole carrots) 625 mL
  • 1-1/2 cups walnut pieces 375 mL
  • 1 cup diced pineapple, fresh or canned 250 mL
  • 2 cups flour, divided 500 mL
  • 2 tsp cinnamon 10 mL
  • 1/2 tsp nutmeg 2 mL
  • 2 tsp baking soda 10 mL
  • 1/2 tsp salt 2 mL
  • 4 eggs 4
  • 1-1/2 cups sugar 375 mL
  • 1-1/2 cups vegetable oil 375 mL
  • Lemon Buttercream Frosting:
  • 1 cup soft unsalted butter 250 mL
  • 6 cups icing sugar 1.5 L
  • 2 lemons, zest and juice 2
  • 1 tsp vanilla extract 5 mL


  1. Preheat oven to 350°F (180°C).
  2. Cupcakes: In a large bowl, combine carrot, walnuts, pineapple and 1/2 cup (125 mL) flour. Mix and set aside.
  3. In a medium bowl, sift the remaining flour and combine with cinnamon, nutmeg, baking soda and salt.
  4. In a large bowl, combine eggs and sugar and whip with a hand mixer until just combined, then slowly add the vegetable oil, while whipping, until emulsified.
  5. Fold the flour mixture into the egg batter until well combined, then stir in the carrot, walnut and pineapple mix.
  6. Line cupcake tins with liners and fill with batter, filling about three-quarters full. Bake for 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.
  7. Lemon Buttercream Frosting: Combine the butter, sugar, lemon juice and zest and vanilla in a stand mixer and whip until light and fluffy, about 4 minutes.


Tip: This recipe works well as a cake. Simply pour batter into a round 10-inch (2.6 L) cake pan and place in a 350°F (180°C) oven for 1 hour or until cake tester inserted into centre comes out clean. Transfer to rack; let cool and cover with frosting (same amount as used for the cupcakes).

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