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Carrot Cake Cupcake

Carrot Cake Cupcakes

We made this recipe originally for our daughter's 30th surprise birthday party.  She loves carrot cake so we tried 5 different recipes before we settled on this one.  We ended up make more than 100 cupcakes and they were a hit at the party, kids and adults loved them.

1 pound medium carrots, peeled and finely grated
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup plain yogurt
1 1/2 teaspoons pure vanilla extract
1/2 cup walnuts, toasted and finely chopped
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg

    1. Preheat oven to 325F. Line 2 muffin tins with 24 cupcake liners.
    2. In a medium sized bowl, combine: flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg and whisk until combined.
    3. In a standing bowl mixer with the whisk attachment, add: carrots, eggs, sugar, vegetable oil, yogurt, vanilla bean (or extract) and walnuts.  Whisk until combined.
    4. Remove whisk attachment and add paddle attachment.  Add flour to the carrot mixture and mix on low until combined.
    5. Add a full ice cream scoop of batter to each liner or fill each liner 2/3 full.  Bake for 25 minutes or until a toothpick comes out clean in the center.
    6. Let cool, transfer to a wire rack to cool completely.
    7. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.

Yield: 24 - 30 cupcakes

Cream Cheese Frosting

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract
1 cup walnuts, toasted & finely chopped

  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes.
  2. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
  3. Pipe with a large round tip.  Roll edges of frosting in chopped walnuts

Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving.

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