Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 26 cupcakes
Ingredients: 2 cups granulated sugar; 1 ½ cup vegetable oil; 2 teaspoon vanilla extract; 4 large eggs; 2 ¼ cups all-purpose flour; 1 ½ teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon kosher salt; ¼ teaspoon ginger; ¼ teaspoon ground cloves; ½ teaspoon nutmeg; 2 teaspoons ground cinnamon; 3 cups grated carrots; 1 cup Chopped Pecans; ½ cup unsalted butter; 2 packages cream cheese, softened; 1 Tablespoon vanilla extract; 4 ½ cups powdered sugar

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings
26 cupcakes
Calories
373 kcal
Course
Baked Goods
Cuisine
American

Carrot Cake Cupcakes

Nicole Henderson

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Love Carrot Cake? These delicious Carrot Cake Cupcakes have a delicious Cream Cheese Frosting! Perfect for a weekday dessert or weekend potluck!

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Ingredients

Servings

For the Cupcakes:

2 cups granulated sugar
1 ½ cup vegetable oil
2 teaspoon vanilla extract
4 large eggs
2 ¼ cups all-purpose flour
1 ½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon ginger
¼ teaspoon ground cloves
½ teaspoon nutmeg
2 teaspoons ground cinnamon
3 cups grated carrots or finely shredded
1 cup Chopped Pecans

For the Frosting:

½ cup unsalted butter softened
2 packages cream cheese, softened 8 ounce each
1 Tablespoon vanilla extract
4 ½ cups powdered sugar

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Instructions

Preheat oven to 350 degree F. Line cupcake tin with paper liners. Set aside.
Mix sugar, oil, vanilla, and eggs. Add flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon. Beat for 2 minutes until fully combined and fluffy.
Fold in carrots and chopped nuts.
Fill cupcake tins 2/3 full. Bake for 20-22 minutes. Remove and cool completely before frosting.
For the frosting, cream together butter and cream cheese (about 3 minutes). Add vanilla and powdered sugar, beat well. Use an open tip to pipe onto cupcakes.

Notes

Carrots. You can grate carrots for carrot cake using either a box grater or a food processor. Make sure to start with washed, peeled carrots. If using a box grater, place the carrot against the side of the grater and run the carrot downward to grate. When you use a food processor, use the grating attachment. You want the pieces very fine without turning into a puree.
Use a stand mixer or beaters. An electric mixer is the easiest (and fastest) way to make fluffy spreadable cream cheese frosting.
Fill cupcake liners 2/3 of the way. Avoid overfilling the cupcake tins. These cupcakes don't dome up on top as much as traditional chocolate cupcakes. The heaviness from the carrots keeps them flatter. Still delicious but much easier to frost.
These can be made with or without nuts. Simply omit the nuts from the batter.
Store. Frosted cupcakes should be stored in airtight container in the refrigerator, for up to 5 days.

Nutrition Information

Show Details

Serving 1cupcake Calories 373kcal (19%) Carbohydrates 45g (15%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 16g Cholesterol 40mg (13%) Sodium 151mg (6%) Fiber 1g (4%) Sugar 35g (70%)

Nutrition Facts

Serving: 26cupcakes

Amount Per Serving

Calories 373 kcal

% Daily Value*

Serving	1cupcake
Calories	373kcal	19%
Carbohydrates	45g	15%
Protein	3g	6%
Fat	21g	32%
Saturated Fat	4g	20%
Polyunsaturated Fat	16g	94%
Cholesterol	40mg	13%
Sodium	151mg	6%
Fiber	1g	4%
Sugar	35g	70%