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Carrot Cake Cupcakes Recipe

Carrot Cake Cupcakes

Ina Garten

Copyright 2001 Barefoot Contessa Parties!, All Rights Reserved

Show: Barefoot ContessaEpisode: Anniversary Dinner

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (235)

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Average Rating:

Total Reviews: 235

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  • on May 20, 2012

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    This is a wonderful recipe. I did not bake as long as recommended because mine were cooking quickly. I did 10 minutes at 400 degrees and 20 minutes at 350 degrees. I also jazzed mine up with orange liquer and Jamaican white rum so I added in a little extra carrot and flour. I also used the blender to grind the carrots to a fine texture (the carrots were actually the byproduct of my aunt's carrot drink recipe - carrots blended with water, strained and the liquid flavored with ginger, lime and milk and spices like nutmeg. Delicious!

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  • on May 07, 2012

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    Very displeased with this one. Whenever I want to try something new, I head straight for Food Network and Ina's recipes. This is the first flop! Some bubbled over, some collasped and they didn't even smell appetizing.I guess it's really not the best time to try a new recipe when you absolutely need something special for a get together for the following day. Waste of ingredients and the beautiful cup cakes wrappers I had for a special going away party.

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  • on April 24, 2012

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    Great recipe. Baked them yesterday and everyone in the office loved them! Great with a cup of coffee. I did bake them at 350 F for about 20 min.

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  • on April 21, 2012

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    Very unhappy. Followed the baking directions and the time was entirely way too long. Complete waste of ingredients and oven.

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  • on April 07, 2012

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    I just baked them and its absolutely delicious !!! It was ready in about 25min 350 degrees.
    Definitely the frosting was way too much, I still have half, guess I'm gonna have to bake another batch and use remaining frosting !!

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  • on April 07, 2012

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    The cooking time is definitely a problem.

    I cooked them for 10 minutes at 400 and 20 minutes at 350. Not sure what the point of the higher temp was. There was no noticeable difference that I could detect in my cupcakes from any other cupcake I've ever made.

    I used only a cup of vegetable oil and still, while the cake itself wasn't greasy, the cupcake liner was soaked through and unpleasant to handle. I also used only 1 3/4 cup of sugar.

    The cupcake is ok but not really anything special. It's a very light carrot cake, and depending on your preference you may like that or not. I enjoyed the texture of the walnuts and raisins, but it's really a very typical carrot cake.

    The frosting, as you might expect from the ingredients, is delicious, but way too much for the 22 cupcakes the recipes yields (I actually got 24 cupcakes out of my batch. I still have about half my frosting left, so I would recommend future bakers halve the frosting recipe.

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  • on April 07, 2012

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    i made these for my bookgroup this past week, everyone LOVED them! i halved the recipe, using two eggs, and NO salt, also followed other's advice, and only cooked them for 22 minutes at the 350 temp. they were absolutely delicious, and i'm making them again today for an easter dessert. as usual, Ina does NOT dissapoint!!!

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  • on March 25, 2012

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    I must say that these were awful. Extremely salty, and they sank in the middle.

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  • on March 23, 2012

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    Sorry, Ina, but these are a big miss! The cupcakes sank in the middle and were too crumbly to frost. I have made many great carrot cakes in the past, so figured cupcakes would be something different, but these were terrible.

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  • on February 25, 2012

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    Many thanks to the other reviewers who suggested watching the time. I did 10 min. at 400 and 20 min. at 350. I also used 1.5 cups of olive oil and 5 large eggs. They came out wonderful. I made 12 cupcakes and 2 mini loafs. Now that I've got this good recipe, I don't need to go to Flour Bakery here in Boston (but don't tell them that.

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