Carrot Cake Cupcakes

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
22 cupcakes
Level:
Intermediate

Ingredients
  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 cups grated carrots (less than 1 pound)
  • 1 cup raisins
  • 1 cup chopped walnuts
  • For the frosting:
  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar
Directions
Watch how to make this recipe

Preheat the oven to 350 degrees F.

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.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

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.

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


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3.6 304
This is the worst recipe I have ever tried. To be honest, I never got to taste them. The cupcakes overflowed in the oven sending a burning smell through the house and I pulled them with 20 minutes left to cook. Threw them directly into the trash. It wasn't that I overfilled the liners, I actually made 24 instead of 22. Very disappointing! item not reviewed by moderator and published
If it's possible I would give these 0 STARS. OILY, BURNT, AND HUGE HOLE IN THE MIDDLE. The frosting was also GROSS. DON'T TRY THEM!!!!! INA GARTEN WASSUP?!?!?!?!?!?!?!!? item not reviewed by moderator and published
How embarrassing. I made these for my husbands office for a special occasion. These folks rave about my cupcakes and ask me to make them instead of having them catered. I just went to Ina's site because I trusted her name and choice of recipes. What a mistake. They were awful. Sunken in the middle, crispy on the top and pretty tasteless other than oil. Don't waste your time, money and reputation. item not reviewed by moderator and published
To paraphrase Dorothy Parker, "T<span>hese are not cupcakes to be tossed aside lightly. They should be thrown with great force". </span> item not reviewed by moderator and published
I'm sure Jeffery was not impressed with this cupcake!  <div>I'm sticking to my Grandmothers recipe.. What was I thinking?!</div> item not reviewed by moderator and published
Please edit this recipe!  It is awful. I wish I had read the reviews first.  There is way too much oil .  I don't think Ina came up with this. Her recipes normally are fantastic. What a waste of ingredients. I want my time and my money back!  Does not deserve a single star. How are there 4? item not reviewed by moderator and published
seriously I'm mad! These came out terrible. I want the time and money that I invested in this recipe back. I followed it exactly, and they came out over cooked, crispy, and dense. First of all, why are the times for so long? And second why is there no butter in the cupcakes? They don't taste like carrot cake at all. Who made up this recipe, the first day intern? I made these for Easter, and I'm too embarrassed to serve it. Fix this recipe or take it off of the website because you're wasting peoples time. I have two babies and I can't make another batch.  item not reviewed by moderator and published
I was very disappointed with this recipe.  The cupcakes turned out just awful!  The looked gross and oily on the bottom.  I threw out the entire batch and ended up buying a cake mix.<br /> item not reviewed by moderator and published
Awful recipe!  Inedible...had to throw them away. item not reviewed by moderator and published
Not sure what all the fuss is.  We made these and they came out quite well.  I did alter the baking instructions a bit, and baked them at 350F until they came out clean with the tooth pick test.  item not reviewed by moderator and published
Horrible, horrible recipie. Don't waste your time. item not reviewed by moderator and published
If you like the taste and texture of oil, and don't care about appearances, then this recipe is for you. Terrible recipe. I could kind of tell there was way too much oil, a bit too much sugar, not enough flour. Baking time is also wrong, not that cooking them more or less can save this disaster of a recipe. item not reviewed by moderator and published
I wish I had read the reviews before starting this recipe! These cupcakes came out terrible. Overcooked and hard... not moist enough. Something is definitely wrong with this recipe... It must be the temperatures. I would say just bake them all at 350 for 35 minutes. I am so terribly disappointed by this recipe :( item not reviewed by moderator and published
So upset this recipe was awful! sunken in the middle tastes like baking soda. Waste of good ingredients and time. I love Ina :( item not reviewed by moderator and published
Based on reviews I made a few changes and they came out yummy! Instead of 1 1/3 cup oil --&gt; 1/3 cup oil + 1/2 cup crushed pineapple + 1/2 cup apple sauce (I only had canola); subbed 1/4 cup of AP flour with whole wheat flour; added 1/2 tsp baking powder; baked at 350 for 22 minutes; for icing 8 oz of cream cheese , 1 stick of butter, 2 cups powdered sugar, and 1 tsp or so vanilla; used 1 1/2 cups sugar instead of 2. Just for kicks I added 1/2 cup of dried shredded coconut, I can't taste the coconut but it added some texture especially since I only used 1 of those tiny boxes of raisins since I'm not a fan of raisins. I guess I made a bunch of changes! It's a good base recipe. item not reviewed by moderator and published
Make these and throw them out unless you are trying to torture yourself! item not reviewed by moderator and published
My go-to carrot cake with some modifications: 1 pound of carrots (I toss a bag of baby-cur carrots in the food processor and buzz until fine - easy, and I don't have to grate); only 1 cup oil, I add nutmeg, ginger, and cloves, I OMIT the raisin and walnuts, and I bake at 350 for 18-24 minutes - I often make these into mini-cupcakes, so they take less time to bake. item not reviewed by moderator and published
I made this cupcakes and they look awful , all of Ina's' recipes are usually pretty good item not reviewed by moderator and published
I am not sure what happened to others, I did read quite a few comments, and took them to heart. I cooked the cupcakes for 10 min at 400 then 25 min at 350, and they were perfect, moist, but slight firm on outside. I put flour on carrots, and the 1/2 cup of pineapple I put in the mix. I used 4 regular eggs because I did not have extra large. I only used one cup of oil. I used all of the frosting, just piped it on with a 1M tip and topped it with a wedge of fresh pineapple. I took these to a party, and everyone loved them, definitely a keeper!! Great Job Ina! item not reviewed by moderator and published
This recipe was a big disappointment! The baking times were off. My cupcakes came out very hard and crusty, not moist at all (even with all the oil this recipe calls for)! I really like Ina Garten but now I'm wondering if her recipes are really what she makes them out to be, will not try another recipe of hers without reading the reviews item not reviewed by moderator and published
I didn't make cupcakes with this recipe, I made a 9x13 pan. I baked it for about 45 mins at 350 and it turned out great! I made the frosting recipe, which made twice as much as we liked. I'd make it again, just cut the frosting recipe in half. item not reviewed by moderator and published
Soooooooo yummy. Absolutely the best muffin I have ever made. I was baking in mini muffin tin and taking to my daughter's first grade class. We made a game of guessing the ingredients. Kids loved them and asked for more. I skipped the icing to avoid sugar high. item not reviewed by moderator and published
LOVE THESE! I have made these cupcakes about 10 times, and they turn out delicious every time! I must say, you kind of have to keep an eye on the cupcakes to gauge when they are done cooking because the time in the directions is not quite right. I usually add some crushed pineapple and a bit of almond extract instead of walnuts for the picky eaters out there. Overall, a crowd pleaser! item not reviewed by moderator and published
Sorry, must agree with other reviews. This recipe is a terrible miss for Ina. Never have had bad recipe from Ina . Guess there's always a first. Save yourself some money on ingredients find another recipe. item not reviewed by moderator and published
These were gross! 1 1/3 cup of oil? They were done in 20 minutes and tasted like carrot oil! so upset :( going to buy a box mix so i don't have to grate a pound of carrots again item not reviewed by moderator and published
These turned out amazing! My whole family loved them! I followed the directions except I did not have raisins or walnuts. So, I used chopped, dried cranberries. I also added a 1/4 tsp of cloves. I usually prefer cupcakes without icing. These were good without icing, but then I tried one with icing. Definitely worth adding the icing! Perfect combination! item not reviewed by moderator and published
These turned out HORRIBLE. I followed the recipe exactly. Although I thought it was strange that it didn't call for any baking powder. That should have been a sign. I also thought that the cook time was unusually long for cupcakes. I've never made carrot cupcakes before so I didn't know what to expect. I won't be making these again. item not reviewed by moderator and published
I cut the baking time by 10 minutes and halved the recipe to make an even dozen. Dazzled it up with shredded coconut and a bit of brandy. Nice carrot cake flavor without being too sweet. item not reviewed by moderator and published
Cut down the baking time. A cupcake cooked for 45 minutes? I was so disappointed. I should have followed my instincts. I made little cupcakes rocks..boo hoo item not reviewed by moderator and published
Turned out HORRIBLE. Wish I would have read the reviews first. Now I have to throw out cupcake pans and figure out something else to do for a bake sale. PLEASE delete this recipe of FIX it. item not reviewed by moderator and published
These look like a muffin gone wrong. I think it might be the baking soda? They do not have a very pleasant taste except for the frosting... item not reviewed by moderator and published
My cupcake came out great and the cream cheese frosting was awesome! I made them at my daughter&amp;#39;s request for her 5th birthday. Kids and adults alike seemed to enjoy them a lot, particularly the frosting. I omitted the raisins and nuts and I cut the cooking time down. Like so many others, I baked them at 400 for 10 min and turned down the oven to 350 and left them in for only another 15-17 min. They came out perfect and moist. It is always good to review these comments before cooking these recipes. I can usually avoid a lot of heartache and pitfalls that way. item not reviewed by moderator and published
This would get 5 stars if the recipe had a few changes. I read the reviews and add a 1/2 tsp of baking powder then adjusted the cooking time 10 mins at 400 then 15 mins at 350. They came out perfect! Everyone loved the cupcakes and will definitely make again item not reviewed by moderator and published
These came out sooo good that I made a second batch later that night! (2-layer cake was for sharing at a party but we all agreed that we needed our own cupcake stash!! My guy is on an all-organic diet so every single ingredient was sourced from farmers markets &amp; Whole Foods. Chickens ate natural chicken diet (bugs, worms, etc. and the cows which produced milk for the cream cheese &amp; butter were only organic grass fed. Whew. I followed the modifications of katewilliamson and cut oil in half and subbed applesauce. I reduced cupcake sugar to 1.5 cups instead of 2. I used very fine Microplane grater to make the carrots even smoother (everyone liked the less fibrous texture!. I minced raisins &amp; subbed with pecans (he doesn't like the bitterness of walnuts. Divine. Will definitely cut icing sugar. We could easily reduce sugar in the cake even more. On baking time, I did 10 minutes at almost 400, then 20 min. at 350 was just shy of over baking. Perfectly crusted yet moist. ENJOY! item not reviewed by moderator and published
After reading other reviews, I was so hesitant to bake these cupcakes for the full suggested time. So I did 10 minutes at 400 degrees, turned the cupcake/muffin tins and did another 15 minutes at 350 and they came out perfectly--baked all the way through but still moist on the inside with a slightly crunchy top. Afraid that they would sink like some other reviewers' experienced, I added a bit of baking powder (not much, probably 1/2 tsp in addition to the baking soda. Not sure if it did anything or not, but it didn't hurt. I used 4 large eggs because I didn't have extra large eggs and substituted currants for the raisins because I prefer currants. And I only used 1/2 a cup of walnuts because I'm not a big fan. All in all, they were a big hit and everyone loved them. Just don't bake for the full time. item not reviewed by moderator and published
Something is not right here. I agree the BAKING TIME IS OFF! The tops tasted burnt and I didn't even bake for the full time. I also don't think this is a very outstanding carrot cake..The carrot cake flavor is just not there. item not reviewed by moderator and published
Hi everyone, Also tried this recipe and the first 12 cupcakes came out just like all of yours....sunken in the middle! I notice the recipe call for baking soda but no baking powder which every cake must have unless u use self raising flour..... I have just added 1teaspoon of baking powder to the second Lot, I'm sure this will be better. I suggest if you make it add 2teaspoons of baking powder.... Good luck everyone item not reviewed by moderator and published
I followed this recipe to a T, they came out looking like tiny volcanos. All sunken in the middle. I can only assume that it's because I live in CO high altitude. It's just so depressing to work so hard on something only for them to come out completely inedible. item not reviewed by moderator and published
I've never been a big carrot cake fan...until now! Yummy. Kids and I are really enjoying these cupcakes. I did omit the nuts (allergies but for me that didn't take anything away. These are also delicious without the frosting and are filling so I had one with my coffee in the morning. One other note I decided to try making a few in my mini cupcake maker (plug in machine and found that in 10 minutes they where fully cooked. Kids especially liked the mini ones. item not reviewed by moderator and published
The cupcakes did not look very good - so I thought they wouldn't taste good. But on the contrary they got rave reviews.....people who said they often don't eat carrot cake thought these were outstanding. I alos watched the video about this recipe and that helped. I did not add the raisins or walnuts but that did not seem to affect the taste. Thanks Ina! item not reviewed by moderator and published
Using a standard dozen cupcake baking tin, these came out perfectly baking for 400 degrees for 10 minutes, then turning the tray and continuing at 350 degrees for 15 minutes. By doing only a few cupcakes to test out the recipe and the timing first, I found this to best combination. The cake was moist and everyone raved about them. I omitted the raisins though just based on personal preference. The frosting is just enough if you're piping it on, but half, or 3/4 it if you're spreading it. The recipe is very easy, and besides the timing, which you should always check anyway, I'd recommend this recipe for easy to make carrot cake cupcakes. item not reviewed by moderator and published
While the outcome was favorable and they tasted delicious, baking the cupcakes to start out with at 400* sounded like overkill to me so I baked them at 350* for 25-27 minutes. I also omitted the raisins since I hate them (they're humiliated grapes and just used a whole pound of freshly grated carrots. and added a dash of nutmeg. Also, the icing recipe was WAY TOO MUCH!!! Half it!!! item not reviewed by moderator and published
There is something wrong with the recipe. Timing in oven over baked them and were concave and overly crunchy. Needs additional fats or something. item not reviewed by moderator and published
Carrot cake is amazing. It makes enough frosting to have equal parts frosting and cupcake. I would cut back on the amount if butter used as well as the total amount of frosting item not reviewed by moderator and published
I hate to give a bad rating but just the fact that I put 1 star indicates just how bad these cupcakes are. I've been baking since I was 12 yrs old. I'm now 51. In my 39 yrs of baking, I've never had anything turn out quite this bad. I think this recipe has potential but for heavens sakes, when you have this many bad reviews on a recipe, all of which say the same thing, FIX IT!! I was supposed to take these to a party tonight. Now I'll have to stop at the bakery on my way there so I don't walk in empty handed. Well, at least the dog will be happy. item not reviewed by moderator and published
This recipe should be deleted and corrections made to the temperature and length of cooking - a waste of precious time and ingredients. Ina - I love your recipes, but please correct this one. item not reviewed by moderator and published
recipe is fab! just don't do the cooking instructions!! You DO NOT need to cook on high at first and switch. 350 degrees is great for 40 minutes. and you are done. they are amazing. not sure what the high heat was about but it made the cupcakes HARD. great on the the actual reciepe. just keep the cooking time even and you are set! item not reviewed by moderator and published
I tried this recipe twice each time the cupcakes sunk in in the middle while still in the oven, I'm not sure what I did wrong I think it was the baking soda. item not reviewed by moderator and published
The carrot cake cupcakes were good, as long as they had a heaping helping of cream cheese frosting. otherwise, they were kind of blah. I found the baking time to be way off! While looking at the recipe I thought 40-45 minutes for cupcakes had to be an error. I decided to bake one cupcake first for a trial run. I heated the oven to 400, put the cupcake in for the suggested 10 min, reduced the temp to 350 and watched the cupcake bake. At the 10 minute mark the cupcake looked done. That is a total of 20 minutes. I tested the cupcake with a toothpick and it came out clean. I let the cupcake sit in the pan for a few minutes before putting on a wire rack to cool. When the cupcake had cooled, but still luke warm, I opened it and I was right, it was perfect. I think this recipe should use table salt instead of kosher salt, or use more kosher salt which would probably make the cake sweeter. I also think these cupcakes could be baked at 350 for 20-25 min. item not reviewed by moderator and published
Terrible! Very disappointed. They did not turn out at all. At first I thought they just looked funny and they would still taste good. Nope. Tasted awful. I have made carrot cake from the barefoot contessa cookbook and was thrilled. This was not that. The cupcakes caved in almost immediately and never recovered. Tasted salty and honestly, a bit like dirt. And I was very careful about the recipe aNd the cooking instructions. Keep looking!! item not reviewed by moderator and published
I followed this recipe to the letter and was extremely disappointed. They tasted terrible! I think she has them either cook at too high a temperature to start off with or they cook too long. I would have done better with a boxed mix that I added grated carrots to. I would suggest you not make this. Usually Ina's recipes are a lot better than this. item not reviewed by moderator and published
I tried making these for my sons hockey team. I followed the recipe carefully and after the first ten minutes in the oven went to turn it down and noticed they weren't looking "right". I decided to trust what the recipe said and just be patient. About 15 to 20 minutes later I knew they weren't going to turn out as they didn't rise at all. But still I waited. I ended up throwing them away. Very disappointed. Had to rush to the store and buy something from the bakery to take to the game. item not reviewed by moderator and published
Everybody LOVED these cupcakes!!! I was so impressed! I didn't know with the icing. Only because a couple of people didn't like the icing that she gave. I used a butter cream icing, and it was the only horrible thing on it!! People were taking that part off!! I wish I knew about this sooner!!! item not reviewed by moderator and published
I just made these and they came out delicious. I did follow the suggestions that were made. I substituted the 3 extra large eggs for 4 large eggs, I only used one cup of oil instead of the 1 1/3 and I also decided to use 1 1/2 cups of sugar instead of the 2 cups and I eliminated the salt. I baked them at 350 for 24 minutes just like one of the reviewers suggested. Thank you to all who put these suggestions up. item not reviewed by moderator and published
This recipe has such great potential. I followed all of the instructions. I looked forward to these cupcakes (and getting rid of one too many carrots. I tasted the batter before putting these darlings in the oven (wow by the way – delish and was VERY excited to taste the final product. Fifteen minutes into baking I thought they were looking a little close to done. But I didn’t take them out of the oven because I thought that there HAD to be a reason that the recipe stated a total cooking time of 45 minutes. So, I let them cook a bit longer, and longer, and longer….. At a total of forty minutes (five minutes before the buzzer went off I couldn’t help it and I took them out of the oven. They are edible and soft on the inside, but they are rather hard on the sides and the bottom. I was soooo disappointed. If it weren’t for the good flavor and the soft interior of the cupcake I would have had to throw them out. These should be cooked for 20 minutes – NOT 45 minutes. item not reviewed by moderator and published
These were an abolute failure. I used cupcake instead of muffin papers and adjusted the filling accordingly. At first, they rose and puffed up beautifully, then I turned down the oven as the instructions stated and they fell so flat there were indentations. The cupcake was heavy with oil, the papers were even oily and wet. I put in a second batch and tried to bake them at 350 as most of my recipes and got the same results. They are heavy with oil. I would think the recipe needs to be re-checked. Will put a big "NO" on this as I normally love Ina's recipes but I think this one was just printed wrong. item not reviewed by moderator and published
These were delicious!my Bridge group raved about them.However,the frosting sounded like way too much. So for the frosting I only used 1 8oz.of cream cheese and 1 stick of butter, 1 tsp.vanilla and 2 cups of confectionery sugar and this was more than enough and had some left over besides. Also, I got 30 cupcakes out of the recipe. item not reviewed by moderator and published
Note: The amount of icing is how Ina intended. However, feel free to adjust to your own liking. Admin Customer Service item not reviewed by moderator and published
I think it's misleading to leave a 5 star review if you've changed the recipe! I made the mistake of making this without reading the reviews and they were terrible. The muffin liners were dripping with oil and were heavy and salty. Made them for my in-laws thanksgiving and now I will be showing up empty handed. Not sure how this terrible recipe even made it on here. Really disappointed. item not reviewed by moderator and published
My son and husband made these while I was away this afternoon. They didn't know to read the reviews and adjust or at least watch accordingly. Knowing Ina's reputation, they followed the recipe to the letter. And now, they are disappointed. The cooking time was outrageously long for cupcakes. So the cupcakes turned out hard as rocks. And the leftover icing could ice another cake. WHY doesn't Food Network read the reviews and make these adjustments, instead of just letting people waste time, ingredients and money?? We rely on them to guide us, not let us make a flawed recipe! C'mon! item not reviewed by moderator and published
Excellent, Excellent. I have made these several times and they come out to the perfect little carrot cupcakes that Bugs Bunny would be proud! &amp; Ina too! My friends are cupcake junkies so I was making a bold move by choosing to go with the carrot selection for our little friendly "cupcake showdown." &amp; guess what? I won! Of course, I gave credit to Ina but now all my girls are asking for the recipe and just direct them to this one! I have made these several times and sometimes I substitute the flour for whole wheat flour and the sugar for medium to light brown sugar. Still very good! So go on and be a "wabbit" and get to grating those carrots! (; item not reviewed by moderator and published
I just made these are they are delicious! I read a lot of the reviews before beginning and made the following adjustments: 1 cup of oil instead of 1 1/3 cups, 4 large eggs instead of 3 extra large eggs. I baked these are 350 for 24 minutes. I set the timer for 18 minutes and checked them after 18 and added 6 minutes. They were perfect. I got 24 cupcakes out of the batch and probably could have made more except I always fill the cups too full I would definitely make these again. item not reviewed by moderator and published
My tweaks to make these perfection cupcakes: -4 large eggs (instead of 3 extra large -1 cup of applesauce, 1/3 cup of vegetable oil (for less oil -All other ingredients were exectly the same -Cooked for 15 minutes at 375, 10 minutes at 350. The total of 25 minutes was KEY and I can't imagine a minute more. There is a short 4 minute video of Ina making the cupcakes. I also watched that before I started baking and I learned a trick about the carrots/raisins/walnuts. Put them in a bowl with about a tablespoon of flour and mix that all together. That keeps the dry ingredients from sinking to the bottom of the cupcake. I also used just half the recipe for the frosting and had some left over so unless you want to pile frosting REALLY REALLY high - you can go with 1 stick of butter, 6 ounces of cream cheese, 1/2 t. of vanilla extract and 1 cup of powdered sugar. Husband thought they were the best carrot cake cupcakes he'd had. item not reviewed by moderator and published
I started making the cupcakes before reading the reviews. I got nervous after reading the reviews but found some helpful tips. I used 4 large eggs instead of the 3 extra large. The other change I made was baking temp, and time. My cupcakes turned out AWESOME, I baked for only 20 mins and kept the oven temp at 350 the whole baking time. Not sure about the icing, we found a recipe with half the amount of sugar. I recommend this recipe with the slight changes: item not reviewed by moderator and published
Horrible. My cupcakes were a total mess. The didnt rise, they were crusty and brunt on top, the center tasted beyond bad. I followed the recipe almost exactly - the only thing I didnt do was add walnuts... I dont know if not adding the nuts some how caused this disaster or what, but either way, I made these for my fiance for his bday and bc they were a mess I couldnt serve them. Needless to say I was really upset. item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
I tried to make these for fathers day and they turned out horrible. I followed the recipe but didn't add raisins or nuts. I baked them on 400 for 10 minuets and then on 350 for 20 minuets and the tops were very sugary and crunchy and burnt. The insides had no real flavor and were underdone. My dad loves carrot cakes, and even he said that we should throw them away. Also the cupcakes themselves weren't oily but the liners were very oily. The cupcakes also sank in and had an unappealing texture. I went and used a box mix and they turned out so much better. item not reviewed by moderator and published
Moist! After reading some reviews I used 4 large eggs (subst for 3 x-large and carefully watched the baking time. The muffins turned out wonderfully plus an extra 3 small loaves. The frosting is very rich and I decided to only make a half portion as advised by several reviewers. Highly recommended. I added some coconut flakes....+++ item not reviewed by moderator and published
This is a wonderful recipe. I did not bake as long as recommended because mine were cooking quickly. I did 10 minutes at 400 degrees and 20 minutes at 350 degrees. I also jazzed mine up with orange liquer and Jamaican white rum so I added in a little extra carrot and flour. I also used the blender to grind the carrots to a fine texture (the carrots were actually the byproduct of my aunt's carrot drink recipe - carrots blended with water, strained and the liquid flavored with ginger, lime and milk and spices like nutmeg. Delicious! item not reviewed by moderator and published
Very displeased with this one. Whenever I want to try something new, I head straight for Food Network and Ina's recipes. This is the first flop! Some bubbled over, some collasped and they didn't even smell appetizing.I guess it's really not the best time to try a new recipe when you absolutely need something special for a get together for the following day. Waste of ingredients and the beautiful cup cakes wrappers I had for a special going away party. item not reviewed by moderator and published
Great recipe. Baked them yesterday and everyone in the office loved them! Great with a cup of coffee. I did bake them at 350 F for about 20 min. item not reviewed by moderator and published
Very unhappy. Followed the baking directions and the time was entirely way too long. Complete waste of ingredients and oven. item not reviewed by moderator and published
I just baked them and its absolutely delicious !!! It was ready in about 25min 350 degrees. Definitely the frosting was way too much, I still have half, guess I'm gonna have to bake another batch and use remaining frosting !! item not reviewed by moderator and published
The cooking time is definitely a problem. I cooked them for 10 minutes at 400 and 20 minutes at 350. Not sure what the point of the higher temp was. There was no noticeable difference that I could detect in my cupcakes from any other cupcake I've ever made. I used only a cup of vegetable oil and still, while the cake itself wasn't greasy, the cupcake liner was soaked through and unpleasant to handle. I also used only 1 3/4 cup of sugar. The cupcake is ok but not really anything special. It's a very light carrot cake, and depending on your preference you may like that or not. I enjoyed the texture of the walnuts and raisins, but it's really a very typical carrot cake. The frosting, as you might expect from the ingredients, is delicious, but way too much for the 22 cupcakes the recipes yields (I actually got 24 cupcakes out of my batch. I still have about half my frosting left, so I would recommend future bakers halve the frosting recipe. item not reviewed by moderator and published
i made these for my bookgroup this past week, everyone LOVED them! i halved the recipe, using two eggs, and NO salt, also followed other's advice, and only cooked them for 22 minutes at the 350 temp. they were absolutely delicious, and i'm making them again today for an easter dessert. as usual, Ina does NOT dissapoint!!! item not reviewed by moderator and published
I must say that these were awful. Extremely salty, and they sank in the middle. item not reviewed by moderator and published
Sorry, Ina, but these are a big miss! The cupcakes sank in the middle and were too crumbly to frost. I have made many great carrot cakes in the past, so figured cupcakes would be something different, but these were terrible. item not reviewed by moderator and published
Many thanks to the other reviewers who suggested watching the time. I did 10 min. at 400 and 20 min. at 350. I also used 1.5 cups of olive oil and 5 large eggs. They came out wonderful. I made 12 cupcakes and 2 mini loafs. Now that I've got this good recipe, I don't need to go to Flour Bakery here in Boston (but don't tell them that. item not reviewed by moderator and published
These are delicious! Just be sure to start checking them after 20 minutes at the 350 temp. I baked them for 10 min at 400 and then 25 min at 350. They would have been overcooked if I left them for the full 35. Also, note that Ina calls for extra large eggs. And that the frosting recipe results in a lot of extra...which may not be a bad thing. Baked these for a baby shower with rave reviews! item not reviewed by moderator and published
awesome recipe.. Just DO NOT rely on the times when you cook these. At 35 minutes they were dry and hard and the first batch got thrown out. They came out perfect when I took them out of my oven in 20minutes after checking with a toothpick. of course your oven times will differ item not reviewed by moderator and published
Ina needs to check this recipe...something seriously wrong! Cupcakes sank during cooking time and were hardened on top...not worth the ingredients or the time! item not reviewed by moderator and published
These were a hit for my daughters birthday. I omitted the nuts and they were still delicious. I also only used half the icing and it was plenty. item not reviewed by moderator and published
I'm with the last poster; I followed the recipe and my cupcakes were fantstic! The best carrot cake I've ever had. We just loved the crunchy top and dense, moist cake. And the icing was amazing. The only addition we added was vanilla bean in the icing. Yum! I highly recommend this recipe (or anything Ina Garten creates but suggest you don't deviate from the recipe unless you use caution. If you leave out the raisins, for example, use dried cranberries or something else to add moisture. item not reviewed by moderator and published
Interesting that the 2 viewers who said that the recipe was wrong due to oil assume it is Food Networks fault and not their own. I made this recipe exactly as it is written and it was PERFECT!!!! This is my new favorite carrot cake recipe, I LOVE the crispy top, its almost like eating a cookie and then a moist cake. Seriously so good item not reviewed by moderator and published
Dear Food Network- please check this recipe- amount of oil must be wrong. Terrible. Threw out whole batch. item not reviewed by moderator and published
These were AWFUL. Inedible. I would give them zero stars if I could. A waste of ingedients that I had to throw away. Thank god I didn't frost them. They came out crunchy on the outside, dense on the inside. They were the texture of a bran muffin, not a cupcake. And the flavor was terrible! Agree with those who have said the cooking time is crazy....I took them out 10 minutes early and that was still too long. Do not waste your time.....find another recipe. item not reviewed by moderator and published
I made these last night and they were GREAT. I left out the raisins, because I don't like them, and I toasted the walnuts before adding them. It made more than the 22 Ina says, I made 18 cup cakes and had enough batter left for a 9x9 cake. The frosting was good also. item not reviewed by moderator and published
Beginner baker, tried this out because my boyfriend loves swiss chalet carrot cake. I followed the recipe to a T and usually don't sift but I did this time. I baked 18 of them in a standard wilton 12-cup pan (I only ended up at 18, not the 22 servings that barefoot contessa made at 400F for 10 and then 350F for 20. They came out really dry. They were really tasty because of the cinnamon, walnut pieces and raisins I suspect but not as moist as I would have predicted. I'm going to try to use less flour and see how that goes... item not reviewed by moderator and published
This recipe was easy and I really like the taste. I shared it for my boyfriend's study group and everyone really liked it. Ina has never let me down - but I follow her recipe precisely. No deviation from my end as I'm a novice cook/baker. item not reviewed by moderator and published
It was delicious- i did not make it into cupcakes rather into a full cake, also, i left out the frosting and it was delicious item not reviewed by moderator and published
I just finished these cupcakes and they came out PERFECT! I cooked them in a convection oven at 350, for just over 23 minutes (when the toothpick came off clear I didn't use walnuts, and golden raisins... They were so moist and i will definitely flag it for future use! item not reviewed by moderator and published
This is the best carrot cake that I have ever had. I eliminated the raisins and poured into 2 9" round cake pans. remove before cooling and spread your wonderful cream cheese icing on sides, middle, and top. Make couple times a year and family and friends LOVE IT! item not reviewed by moderator and published
Followed the recipe to a t - and the result is not edible. Oven time and amount of oil is definitely wrong. Unlike some of the other reviewers, I couldn't salvage the rest of my batch, and ended up just having to throw everything away. Complete waste of time &amp; ingredients. My advice: find another recipe!! item not reviewed by moderator and published
Delicious! I like the slightly crunchy top. Instead of raisens I used dried cranberries and they came out super yummy. I used regular size cupcake tins and found that there was way more frosting than I really needed. Next time I will cut the frosting recipe in half and maybe try using orange extract instead of vanilla for a different twist. item not reviewed by moderator and published
Im actually surprised of the amount of negative feedback this recipe has received. I have to agree that the time amount for the recipe is absolutely wrong! I cooked my cupcakes for about 25 minutes on 360. I instead added only 1 cup of oil rather that the amount stated. Im not the best baker but i was extremely happy on my outcome. PS: I think it is better when you use half of a fresh vanilla bean stick rather than vanilla extract. The buttercream becomes more fragrant and delicious! item not reviewed by moderator and published
What a waste of time and money. My husband, who loves carrot cake, tasted these, "Are these healthy muffins?" The bake time is most certainly wrong. They cakes come out crunchy and they don't have the spicy flavor or the moistness of carrot cake. item not reviewed by moderator and published
I've never had a better tasting Carrot Cake Recipe than this one! It's really easy to make and is just heavenly to eat! You must try this one, all of my friends that came over has already copied the recipe and made them for their families! Tks again! Nancy item not reviewed by moderator and published
I made these carrot cake cupcakes with an orange frost topping,they were delicious and very moreish item not reviewed by moderator and published
This recipe turned out great. I chose it out of many and I did not regret it. I did not use the raisins and walnuts, and I substituted baking powder for the baking soda (I did not have any at the time. Also, I left the temperature at 350 degrees and did not bother with adjusting it. The cupcakes were moist and flavorful just the same, to the point where I inspired my friend to make some. She asked me for the receipe within two days of trying mine and have been baking carrot cupackes ever since. She even received orders for them. Way to go on a delicious recipe Barefoot Contessa. I will definitely try more of your recipes. item not reviewed by moderator and published
These cupcakes were DELICIOUS!!!! After reading some of the prior comments my sister and i thought that we would give Ina the benefit of the doubt and try her recipe anyways. We baked the cupcakes at 350 degrees for 20 minutes to avoid the "hockey puck" texture that was mentioned earlier. And..... they came out wonderful! One of the best carrot cake cupcakes we have ever had!!! item not reviewed by moderator and published
I use a whole bag of carrots and bake them for 30-35 mins at 350. Also, I use 1 lb of cream cheese, 1/2 lb butter, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, and only about 4 cups of confectioner's sugar for the frosting. They are a hit everytime! I've made these about a half dozen time, tweaking the recipe each time. I use a 1/4 cup measure for each cupcake so as not to overfill them. item not reviewed by moderator and published
Awful.  Who the heck bakes cupcakes for 45 minutes?  Please post the reviews prior to the recipe. item not reviewed by moderator and published

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