• 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 Crisco® 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® Nutri Flour BlendTM Tastes Like White
  • 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.


You made
that look

Don't forget to rate the recipe and browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Back to top