So happy to hear that, Alicia! You can make about 28 cupcakes with this recipe. Just fill each liner about 2/3 of the way full and bake for 16 to 20 minutes. You will need to double the frosting to have enough to cover all of the cupcakes. If you want a smaller batch, you can either cut the recipe in half or use my carrot cake cupcake recipe instead.

It should be okay to double it. It will be a lot of batter though, so just make sure not to over mix the dry ingredients.

Have made this cake several times over the years! Always a crowd pleaser!

My brother had a piece and he hates nuts so he never eats it. He called me to say it was the best cake he had eaten in his life.

This is my go to recipe! I’ve been using it for years now. 

I have made many versions of carrot cake over the years. This is my favorite—more carrots than any other recipe I’ve tried and though I made it with applesauce the first time, I much prefer crushed pineapple and raisins (no nuts)!
Danielle, you’ve definitely got the perfect combination of ingredients in your recipe. Thank you for sharing such a jewel!

Moist and yummy. The directions were easy to follow. I did use a little less granulated sugar and added a touch of molasses. It was for my son’s birthday and it was a hit! Thank you!!

Best cake ever! Whole family loves it! Made it multiple times and its just the best ♡