Carrot Cake Cupcakes

Carrot Cake Cupcakes

Packed with everything but the kitchen sink and then topped with a rich cream cheese frosting, it is no wonder these have been a top-seller in the Door County Coffee Café for years!



  • 5 cups flour
  • 4 tsp. baking soda
  • 2 tsp. salt
  • 2 tsp. cinnamon
  • 4 cups sugar
  • 2 cups oil
  • 4 tsp. vanilla
  • 4 eggs
  • 4 cups shredded raw carrots
  • 16 oz can crushed pineapple, drained
  • 1 cup raisins
  • 1 cup pecans, chopped


  1. Combine first four ingredients and set aside.
  2. In a separate bowl, combine sugar, oil, vanilla, and eggs. Stir in flour mixture until combined. Add rest of ingredients and mix well.
  3. Fill greased or lined jumbo muffin tins 3/4 full and bake at 325 for 40 minutes. If making regular size cupcakes, bake for 20 minutes.
  4. Decorate with a cream cheese frosting of your choice and add more pecans on top if you choose.