4 Videos | Photo: Carrot Cake Cupcakes Recipe
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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By katbrain
Los Angeles
on May 25, 2013
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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 & Whole Foods. Chickens ate natural chicken diet (bugs, worms, etc. and the cows which produced milk for the cream cheese & 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 & 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!
By kassab10
Oakton, VA
on May 12, 2013
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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.
By YouRwhatUeat
Washington
on May 07, 2013
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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.
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