Recipe courtesy of Zoe Francois
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
24 cupcakes
Level:
Easy

Ingredients

For the cake:
For the cream cheese frosting:

Directions

Preheat oven to 350 degrees. Prepare muffin tins with papers.

To mix the carrot cake: Grate the carrots using the grater attachment on a food processor.

Then chop them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer. 

Before measuring the pineapple, press it through a strainer to get rid of the excess juice. 

In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest. 

In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins. 

Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack. 

To make the cream cheese frosting: Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.

Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Roasted Carrots

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Coconut Cupcakes

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories