• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes 30 mini cupcakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1/2 cup Vegetable or Canola Oil
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • pinch nutmeg and salt
  • 1 ½ cups finely grated carrots
  • 1/3 cup finely chopped walnuts or pecan (optional)
  • Icing
  • 1/2 cup butter, softened
  • 1/2 cup cream cheese, softened
  • 2 cups icing sugar
  • 1 tsp vanilla extract

Serving Size: 30 mini cupcakes


Serving Size: 30 mini cupcakes

  • Preheat oven to 350ºF (180ºC). Line mini-muffin pans with paper liners.
  • Beat oil and sugars together in large bowl with electric mixer. Beat in eggs one at a time, beating well after each addition. Add vanilla extract.
  • Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt. Add dry ingredients to egg mixture. Fouetter until combined. Fold in carrots and nuts. Spoon batter into prepared pans.
  • Bake in preheated oven 12 to 15 minutes or until tops spring back when lightly pressed. Cool in pans 5 minutes. Transfer to racks to cool completely.
  • Icing: Beat butter and cream cheese until combined. Add icing sugar and vanilla and fouetter until light and fluffy. Ice cupcakes when cool.


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