The Best Carrot Cake/Cupcakes Ever! Recipe

Name: The Best Carrot Cake/Cupcakes Ever!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Sugar; 1-1/2 cup Vegetable Oil; 4 whole Eggs; 2 cups Flour; 2 teaspoons Cinnamon; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Vanilla; 3 cups Shredded Carrots

Servings: persons

1
Preheat oven to 350u00b0F.
2
In a large bowl, combine all of your ingredients, except carrots, and beat until it is well blended. Once combined, stir in carrots. See, easy! I know it feels wrong not to cream the sugar first, then add the dry, but trust me. This works!
3
If you are going to make a cake, use three round pans. If you are going to make cupcakes, use any size muffin tin you prefer. Grease the pans or tins.
4
The cooking time varies depending on what pan you use. The cakes usually bake for about 30 minutes, and the cupcakes were 15 minutes for regular size, and 18 minutes for large cupcakes. As usual, monitor the cake/cupcakes, and use a toothpick to determine if they are done.
5
Let cakes cool. Frost each layer with cream cheese frosting, or buttercream, or really whatever you prefer. You can do no wrong with icing.

1054

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups Sugar, 1-1/2 cup Vegetable Oil, 4 whole Eggs, 2 cups Flour, and more.

Yes, The Best Carrot Cake/Cupcakes Ever! 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.

That's it — enjoy your meal!

The Best Carrot Cake/Cupcakes Ever!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions