For my husband’s birthday this year, he requested a carrot cake. Thinking we were originally going out of town the next day , I did not want a large cake leftover, I thought I would make cupcakes instead.
I was a little nervous about what he would think because let’s face it there is something about eating a cake with frosting in the middle versus just one layer of frosting.
To save some time too, I went ahead and looked for The Barefoot Contessa to help me through this, with her Carrot Cake Cupcakes Recipe.
One of my favorite things about carrot cake is the dense cake topped off with a creamy cream cheese frosting. This carrot cake cupcake was lighter but still full of the flavor.
One of the important steps in making good cake batters is creaming the eggs and sugar to the right consistency. You want this lemon yellow color.
WHAT IS INSIDE TRADITIONAL CARROT CAKE
- Shredded carrots
I was worried that the batter would not be enough to make 11 cupcakes, but once you add all the add-ins that really make a carrot cake, chopped walnuts, raisins and shredded carrots it really bulks up this cupcake.
Look at how dense, full of flavor and many textures of this carrot cake batter.
HOW LONG SHOULD YOU COOL CUPCAKES BEFORE FROSTING THEM
Once they are baked and cooled, I felt the recipe baked too long so I took them out about 10 minutes early.
Allow them to cool and frost with my favorite frosting, cream cheese frosting.
How to make crispy carrot topping
To make the topping, simply cook some extra carrot shreds with butter and maple syrup. The perfect topping so people know exactly what they are eating.
Thought I would show you a quick picture of the inside of the cupcakes, well what was left over the next day..
Next time you are thinking of making a carrot cake, make life simpler with these carrot cake cupcakes with Ina Garten Carrot cake
I halved this recipe and it worked out just fine. I used 2 regular eggs.
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 1 teaspoon pure vanilla extract
- 3 extra-large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 3 cups grated carrots, less than 1 pound
- 1 cup raisins
- 1 cup chopped walnuts
- For the frosting
- 3/4 lb cream cheese, at room temperature (we used greek cream cheese)
- 1/2 lb unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 lb confectioners' sugar
- Preheat the oven to 350°F
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
- Add the eggs, 1 at a time.
- In another bowl, sift together the flour, cinnamon, baking soda, and salt.
- With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
- Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
- Mix with a spoon until well incorporated into batter.
- Spoon into cupcake liners
- Bake for 20-25 minutes checking after 20 minutes
- Allow to cool and make frosting
- Cream butter and cream cheese together. Add vanilla. Slowly add sugar until spreading consistency
Easiest way to shred carrots is in a food processor.
Adapted from Barefoot Contessa
Nutrition InformationYield 11 Serving Size 1
Amount Per Serving Calories 1042Total Fat 63gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 39gCholesterol 139mgSodium 555mgCarbohydrates 115gFiber 3gSugar 90gProtein 9g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.