Carrot Cake Cupcakes

Show: Barefoot ContessaEpisode: Anniversary Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (141)

RECIPE
COMMENTS & REVIEWS(141)

Cook Time:
45 min
Level:
Intermediate
Yield:
22 cupcakes

Times:

Prep: 30 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 15 min

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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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Comments & Reviews

recipe Carrot Cake Cupcakes
ALLISON Dallas, TX 11-01-2009
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fantastic w/modification
Rated: 5 stars out of 5

Agree Charlotte is right-applesauce was great idea. Made these without the raisins/nuts for kids w/allergies and all the... parents loved them-said best carrot cake ever. Also agree w/30min cooking time.Read more
recipe Carrot Cake Cupcakes
Stacey Bartlett, IL 10-23-2009
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Read Charlotte's Amendment to Recipe
Rated: 4 stars out of 5

Charlotte from OH changed a couple of really important things to make this recipe SUPER moist and a little healthier. She... replaced 1 cup of oil with applesauce and changed cooking temp to 375 degrees for 20 minutes. Finally she made only 1/2 of the icing. EXCELLENT job Charlotte. These muffins do not need any frosting! Only 4 stars because of the mishap with the baking time! Charlotte made it a 5 for my family!Read more
recipe Carrot Cake Cupcakes
Charlotte Berea, OH 10-13-2009
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favorite carrot cake recipe to date!
Rated: 5 stars out of 5

The comments on this recipe were very helpful to me before I prepared the cupcakes. I swapped out a cup of unsweetened... applesauce for a cup of the oil, cut the frosting in half, which perfectly (for my tastes) frosted 24 cupcakes, and baked for about 20-25 minutes at 375 degrees. These are super moist and really flavorful. It tastes like classic carrot cake to me. My husband told me to make sure I kept this recipe with the modifications to make again!Read more
recipe Carrot Cake Cupcakes
Lynne Bryn Mawr, PA 08-29-2009
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CUT THE COOKING TIME FOR SURE!!!!!!!!!!!!!!!!!!!
Rated: 3 stars out of 5

I really enjoy watching the Barefoot Contessa and thought that these would be wonderful for my daughter's birthday. She... adores carrot cake and cupcakes!!! Thank goodness I checked them halfway through their cooking time, for they were totally done! I actually thought my oven was malfunctioning, until I read the reviews (a little too late!) I am waiting for them to cool off before I ice them, and am hoping that will help. I cannot explain why they are not tastier, other than the cooking time stated is SERIOUSLY incorrect. Read more
recipe Carrot Cake Cupcakes
Mindy San Diego, CA 08-10-2009
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Recipe Mods
Rated: 3 stars out of 5

The cook time is off for sure. I cooked mine at 350 for 30 mintues. The oil should be cut as well. They didn't rise and... the tops almost burned due to too much oil. I gave the receipe 3 starts b/c they did taste good but were not pretty. Next time I will use less oil and I think they will be perfect. If the recipe was spot on I would have given it 5 stars.Read more
recipe Carrot Cake Cupcakes
tuqa alexandria, VA 07-19-2009
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i wish i read the reviews :(
Rated: 3 stars out of 5

i knew 45 minutes for cupcakes was too much! but i trusted Ina since I've made her carrot/pineapple cake before and it's... amazing. will definitely reduce the cooking time in the future... Read more