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Carrot Cake Cupcakes

Prep Time
1h 15 min
Yields
22 servings

Ina bakes up individual carrot cakes and tops them with a generous dollop of cream cheese frosting.

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ingredients

2
cups sugar
1 ⅓
cups vegetable oil
1
tsp pure vanilla extract
3
extra-large eggs
2
cups all-purpose flour
2
tsp ground cinnamon
2
tsp baking soda
1 ½
tsp kosher salt
3
cups grated carrots (less than 1 lb)
1
cup raisins
1
cup chopped walnuts

For the frosting

¾
lb(s) cream cheese, at room temperature
½
lb(s) unsalted butter, at room temperature
1
tsp pure vanilla extract
1
lb(s) confectioners' sugar
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directions

Step 1

Preheat the oven to 400ºF.

Step 2

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Step 3

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350ºF and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.

Step 4

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

Step 5

When the cupcakes are cool, frost them generously and serve.

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My rating for Carrot Cake Cupcakes
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