Carrot Cake Cupcakes With Cream Cheese Frosting Recipe

Name: Carrot Cake Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Eggs; 1 cup Granulated Sugar; 1 cup Brown Sugar; 1/2 cups Vegetable Oil; 1/2 cups Puree Carrot Baby Food; 2 cups Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1-1/2 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Allspice; 3 cups Grated Carrot, Lightly Packed; 1/2 cups Raisins (optional); 1/2 cups Chopped Nuts (optional); 1/4 cups Butter; 1 package (8 Oz. Size) Cream Cheese; 1/2 teaspoons Vanilla; 1-1/2 cup Icing Sugar

Servings: persons

4 whole Eggs
1 cup Granulated Sugar
1 cup Brown Sugar
1/2 cups Vegetable Oil
1/2 cups Puree Carrot Baby Food
2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1-1/2 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Allspice
3 cups Grated Carrot, Lightly Packed
1/2 cups Raisins (optional)
1/2 cups Chopped Nuts (optional)
1/4 cups Butter
1 package (8 Oz. Size) Cream Cheese
1/2 teaspoons Vanilla
1-1/2 cup Icing Sugar

1
Preheat the oven to 350u00b0F. Line a muffin pan with paper cups (I got 20 cupcakes).
2
In a large bowl of an electric mixer, beat eggs until frothy. Add in white and brown sugars gradually, beating until light and fluffy. Beat in oil and carrot puree. In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Slowly add flour mixture into the wet ingredients; beat until just mixed.
3
Stir in the carrots. Add in the raisins/nuts if you are using.
4
Scoop batter by the large ice cream scoopful into prepared muffin cups, about 3/4 full. Bake for 18-22 minutes until golden brown and a tester comes out clean. Cool on a rack.
5
Once the cupcakes are completely cool, you can slather them in cream cheese icing! These are the best carrot cupcakes ever! So super moist and flavourful!
6
For the cream cheese icing, beat butter and cream cheese until light and fluffy. Add in the vanilla and icing sugar and beat until smooth.

1551

kcal

Calories

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 whole Eggs, 1 cup Granulated Sugar, 1 cup Brown Sugar, 1/2 cups Vegetable Oil, and more.

Yes, Carrot Cake Cupcakes With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cupcakes With Cream Cheese Frosting

How did you like this recipe?

Frequently Asked Questions