Carrot Cake Cupcakes

Show: Barefoot ContessaEpisode: Anniversary Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (144)

RECIPE
COMMENTS & REVIEWS(144)

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

Times:

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Carrot and Pineapple Cake

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 14

View all 14 Cake Collections

Comments & Reviews

recipe Carrot Cake Cupcakes
Nellie Cape Girardeau, MO 11-16-2009
Flag

The best cupcakes I've ever Made!!
Rated: 5 stars out of 5

DELICIOUS!! I made the following changes: I baked for 22 minutes in a preheated 350 degree oven, I only used one teaspoon... of baking soda, I let the sugar and oil sit combined for 10 minutes like a reviewer below suggested, and I added a teaspoon of nutmeg since I like a spicier flavor. These came out dense, intensely moist, and with a satisfying carroty-spice flavor. I didn't find these oily or greasy at all, and they baked nicely, neither falling or overflowing my cups. I filled each cup almost full and it made 24 cupcakes. I used store-bought cream cheese frosting as I was pressed for time, and decorated with walnut halves. You could also leave the frosting off and they would make a delicious breakfast muffin. These are totally worth it. Thank you, Barefoot Contessa!Read more
recipe Carrot Cake Cupcakes
Sara Lodi, CA 11-15-2009
Flag

Very Disappointed!
Rated: 2 stars out of 5

Just like most everyone else stated, these did not turn out at all. I followed the recipe exactly and the centers caved in... and they burned. Plus, they really were very oily. Just handling the cupcake out of the pan but still in its paper made my hands incredibly greasy. The flavor is definitely lacking as well. They just don't taste like carrot at all. Read more
recipe Carrot Cake Cupcakes
khaled amman , AL 11-14-2009
Flag

It was amazing
Rated: 5 stars out of 5

it was great
recipe Carrot Cake Cupcakes
ALLISON Dallas, TX 11-01-2009
Flag

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
Flag

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
Flag

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