Description
These Carrot Cake Cupcakes are a twist on the classic family favorite, combining moist carrot cake with a fluffy, creamy cream cheese frosting. Topped with walnuts and raisins (optional), these cupcakes bring comfort and joy in every bite. Perfect for parties, holidays, or any time you’re craving a sweet treat!
Ingredients
Units
Scale
- For the Cupcakes:
- 4 large eggs
- 2 cups (380g) granulated sugar
- 1 cup (236ml) vegetable oil
- 2 cups (280g) all-purpose flour, or 1:1 gluten-free flour
- 2 teaspoons (8.5g) baking soda
- 1 teaspoon (5g) salt
- 2 teaspoons (8.5g) cinnamon
- 3 cups grated raw carrots
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
- For the Whipped Cream Cheese Frosting:
- 1 cup (226g) unsalted butter, cold
- 16 ounces cream cheese, cold
- 6–7 cups (780g) powdered confectionary sugar
- 2 teaspoons (10ml) vanilla extract
- 2 tablespoons (30ml) heavy whipping cream or milk (optional)
Instructions
- Make the Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners. Lightly beat the eggs with a fork, then add the sugar and beat on low speed until smooth. Add the oil and continue beating on low speed until well mixed.
- In a medium bowl, combine the dry ingredients. Slowly add the dry ingredients to the wet ingredients and beat until incorporated.
- Use a food processor to shred the carrots into smaller pieces. Add the shredded carrots to the batter and beat until combined. Fold in walnuts and raisins if desired.
- Using a large cookie scoop, divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes until slightly risen. Test the cupcakes for doneness by inserting a toothpick into the center. If it comes out clean, they’re done. Cool completely.
- Make the Frosting: Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until slightly softened. Add the cream cheese and beat for 2-3 minutes until fluffy and smooth, scraping the bowl occasionally.
- Slowly add the confectionary sugar and vanilla extract. Beat until you reach your desired frosting consistency. For an airy frosting, whip on medium-high speed for at least 2 minutes.
- If the frosting is too sweet, add 1 tablespoon heavy whipping cream and beat until combined. For a stiffer consistency, add an additional 1/2 cup powdered sugar.
- Frost the cooled cupcakes. Store in the refrigerator and serve at room temperature.
Notes
- For extra moisture, you can add a cup of crushed pineapple (drained) to the batter.
- If you prefer a different frosting, consider using a buttercream frosting as an alternative.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 40g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg