Noe Valley Bakery Carrot Cake Cupcake Recipe Recipe

Name: Noe Valley Bakery Carrot Cake Cupcake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose unbleached flour; 1 teaspoon baking powder; 2 teaspoons baking soda; 1 1/2 tablespoons cinnamon; 2 1/4 cups granulated sugar; 1 teaspoon nutmeg; 1 1/4 cups canola oil; 4 large eggs; 1 3/4 teaspoons pure vanilla extract; 3 3/4 cups carrots, peeled and shredde; 1/2 cup raisins; 1/2 cup chopped walnuts; 1/2 cup crushed pineapple, drained

Servings: persons

2 1/4 cups all-purpose unbleached flour
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 tablespoons cinnamon
2 1/4 cups granulated sugar
1 teaspoon nutmeg
1 1/4 cups canola oil
4 large eggs
1 3/4 teaspoons pure vanilla extract
3 3/4 cups carrots, peeled and shredde
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup crushed pineapple, drained

1
Preheat the oven to 350u00b0F. Spray 24 muffin cups with non-stick baking spray or line with papers.
2
With an electric mixer on low speed mix the flour, baking powder, baking soda, salt cinnamon, sugar and nutmeg. Add the oil and mix thoroughly. Add the eggs and vanilla, stopping once to scrape down the sides of the bowl with a spatula. By hand mix in the carrots, raisins, walnuts, and pineapple until thoroughly combined.
3
Using a spring-loaded scoop or a spoon, fill the muffin cups 2/3s full. Bake for 28 to 30 minutes until a skewer or toothpick inserted comes out clean.
4
Let cool for 10 minutes and eat warm and plain, or let cool completely and spread with Cream Cheese Frosting. The cupcakes can be stored in a covered container at room temperature for up to 2 days.

1711

kcal

Calories

Fat

199

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.

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

You need 13 ingredients. The key ingredients include: 2 1/4 cups all-purpose unbleached flour, 1 teaspoon baking powder, 2 teaspoons baking soda, 1 1/2 tablespoons cinnamon, and more.

Yes, Noe Valley Bakery Carrot Cake Cupcake Recipe 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.

Noe Valley Bakery Carrot Cake Cupcake Recipe

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