Carrot Cake Cupcakes

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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.

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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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Hi everyone,

Also tried this recipe and the first 12 cupcakes came out just like all of yours....sunken in the middle!
I notice the recipe call for baking soda but no baking powder which every cake must have unless u use self raising flour.....

I have just added 1teaspoon of baking powder to the second Lot, I'm sure this will be better.

I suggest if you make it add 2teaspoons of baking powder....


Good luck everyone

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I followed this recipe to a T, they came out looking like tiny volcanos. All sunken in the middle. I can only assume that it's because I live in CO high altitude. It's just so depressing to work so hard on something only for them to come out completely inedible.

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I've never been a big carrot cake fan...until now! Yummy. Kids and I are really enjoying these cupcakes. I did omit the nuts (allergies but for me that didn't take anything away. These are also delicious without the frosting and are filling so I had one with my coffee in the morning.
One other note I decided to try making a few in my mini cupcake maker (plug in machine and found that in 10 minutes they where fully cooked. Kids especially liked the mini ones.

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The cupcakes did not look very good - so I thought they wouldn't taste good. But on the contrary they got rave reviews.....people who said they often don't eat carrot cake thought these were outstanding. I alos watched the video about this recipe and that helped. I did not add the raisins or walnuts but that did not seem to affect the taste. Thanks Ina!

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Using a standard dozen cupcake baking tin, these came out perfectly baking for 400 degrees for 10 minutes, then turning the tray and continuing at 350 degrees for 15 minutes. By doing only a few cupcakes to test out the recipe and the timing first, I found this to best combination. The cake was moist and everyone raved about them. I omitted the raisins though just based on personal preference. The frosting is just enough if you're piping it on, but half, or 3/4 it if you're spreading it.

The recipe is very easy, and besides the timing, which you should always check anyway, I'd recommend this recipe for easy to make carrot cake cupcakes.

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While the outcome was favorable and they tasted delicious, baking the cupcakes to start out with at 400* sounded like overkill to me so I baked them at 350* for 25-27 minutes. I also omitted the raisins since I hate them (they're humiliated grapes and just used a whole pound of freshly grated carrots. and added a dash of nutmeg. Also, the icing recipe was WAY TOO MUCH!!! Half it!!!

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There is something wrong with the recipe. Timing in oven over baked them and were concave and overly crunchy. Needs additional fats or something.

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Carrot cake is amazing. It makes enough frosting to have equal parts frosting and cupcake. I would cut back on the amount if butter used as well as the total amount of frosting