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

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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3.6 294
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 --> 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 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

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