Carrot Cake Cupcakes

Show: Barefoot ContessaEpisode: Anniversary Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (150)

RECIPE
COMMENTS & REVIEWS(150)

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
Cherry Castle Rock, CO 01-23-2010
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Totally Disappointing
Rated: 1 stars out of 5

I love Barefoot Contessa! This was entirely disappointing. The cupcakes looked an oatmeal cookie...flat like one!
recipe Carrot Cake Cupcakes
Lisa Las Vegas, NV 01-19-2010
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Should have read the reviews first!
Rated: 1 stars out of 5

I attempted this recipe twice, thinking i did something wrong the first time. The second batch was as bad as the first. ... What a waste of time and supplies! I learned a valuable lesson: always read the reviews first!!!Read more
recipe Carrot Cake Cupcakes
Kate Sooke, BC 12-31-2009
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Just pulled 'em out of the oven!
Rated: 4 stars out of 5

These turned out FANTASTIC, thanks to the comments and suggestions and a little creativity! So I used only one cup of oil,... and since I didnt have applesauce OR pineapple, I put in 1/3 cup of smushed up canned mandarin oranges! I only used a cup and a bit of sugar, and with the raisins, its just the perfect sweetness. Only one teaspoon of baking soda and about 1 1/4tsp of salt. And its true about the cook time. needs to be 350-375 for about 20ish minutes. I wasnt sure how this was going to go after reading all the comments, but really, they are light and perfectly shaped...the best looking cupcakes Ive ever made, and I think maybe the tastiest! Delicious! Don't be afraid! Oh, but the fact that the recipe had to be altered so much is why I only gave it 4 stars. Read more
recipe Carrot Cake Cupcakes
sandra jupiter, FL 12-30-2009
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400 degree Temperature 4 10 min. in Recipe I think is wrong
Rated: 4 stars out of 5

I burns first 12- batch of cupcakes because the recipe called for 400 degree temperature for 10 min. then lower to 350 for 25... min. I cooked second batch at 350 degress for about 22 min. and they came out very good. I was also a little concern about the 2 cups of sugar.Read more
recipe Carrot Cake Cupcakes
Donna Omaha, NE 12-26-2009
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TOO YUMMY GOOD.
Rated: 5 stars out of 5

Is there anything better than this???????? Of course I think anything that barefoot Contessa makes is out of this WORLD. ... And the smile on her husband's face say's it all..................Donna GreshamRead more
recipe Carrot Cake Cupcakes
keshia orange park, FL 12-08-2009
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OMG!!
Rated: 5 stars out of 5

I made this cake for our family Thanksgiving dinner. It was for about 100 people. People keep asking me What did you do to... the carrot cake? The family stated it was the best they ever tasted. I used crushed pineapple instead of fresh. I drained it really well. I also doubled the recipe and it baked up perfect. This is definitely going in the vault. You can never go wrong with Ina. Her recipes always come out excellent.Read more