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Ann's Chocolate Chip Carrot Cake Pumpkins

Ann's Chocolate Chip Carrot Cake Pumpkins

Ann Sayegh

"Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!"
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1 h 10 m servings 818 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 818 kcal
  • 41%
  • Fat:
  • 49.4 g
  • 76%
  • Carbs:
  • 89.4g
  • 29%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
  2. Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
  3. Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
  4. Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
  5. Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
  6. Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
  7. Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

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Read all reviews 4
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Fun, cute and delicious! The only thing I didn't have on hand was the black gel, so I just tinted some of the frosting, and that worked fine. My piping skills are not the best, but they did turn...

This cupcakes are a fun way to add some fruit and vegetables during the Halloween season! I usually avoid food coloring, so next time I will probably puree some cooked sweet potato for the frost...

I made this and it was a huge hit at home. I didn't use the icing because I'm just not an icing person. It was very easy to make and follow. Loved it

These were delicious. I could not bring myself to turn these little gems into pumpkins just yet. So I frosted them minus the food coloring. I loved the lemon flavor of the icing. It really compl...