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Spiced Carrot Cupcakes

Favorite flavor of cupcake? Ready, GO! 

This past weekend, I celebrated my 25th Birthday (insert excited dance here). I spent the day shopping in town, filling my belly with yummy sushi, relaxing in my comfy home, and lastly, enjoying dinner and a movie at home with Hubby! He spoiled me greatly and I couldn't have asked for a better way to turn 25 years young! I ended my Birthday making these delicious cupcakes for myself. It seemed kind of funny to me to make my own Birthday cake (did I reach the age where that’s a thing?), but homemade is so much better than store bought!

I was dreaming about the perfect cupcake and I stumbled upon this spin on the classic carrot cake recipe. This recipe has the typical crushed pineapple and shredded carrot that the classic recipe calls for however, there is a hint of spice that I think gives it that little bit of pizazz!

Check it out!


1 can (8 oz) crushed pineapple

4 large eggs

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

2 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1/4 tsp pumpkin pie spice

1/4 tsp salt

2 cups shredded carrots


3/4 cup walnuts or pecans

1/2 raisins

1. Preheat oven to 350 degrees. Place cupcake liners in muffin tins.

2. Drain crushed pineapple and pour into a large bowl. Whisk together crushed pineapple and eggs. Add sugars and vegetable oil until fully combined. Next, add all dry ingredients (at once) just until combined. Fold in shredded carrot (and optional nuts or raisins).

3. Fill each cupcake liner about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into center comes out clean. Cool completely on a wire rack.