There is no introduction necessary for these amazing Classic Carrot Cake Cupcakes with Velvety Cream Cheese Frosting. Here are the instructions and recipe!
Preheat the oven to 350 degrees F. Place cupcake papers in standard size cupcake pans (approximately 30 – 32). (Alternatively: Butter 2 (9-inch) round cake pans. Line with parchment paper, then butter and flour the pans.)
Grate one pound of carrots. Gather and measure remaining ingredients.
Lightly toast the walnuts in a dry skillet on the stove top or in the preheated oven until fragrant.
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla.
In another bowl, sift together 2 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
Toss the raisins and walnuts with 1 tablespoon flour and add to batter.
Fold in the carrots and pineapple and mix only until blended.
Fill cupcake tins 3/4 full with batter. Bake for 20 to 22 minutes or until a cake tester inserted in the middle of a cake comes out clean and the cakes bounce back lightly when touched. (Alternatively: 2 9″ cake pans: Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set on a wire rack.)
For the Frosting:
Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition. Reduce speed to low. Gradually add confectioners’ sugar, and beat until fluffy and smooth.
- 2 cups granulated sugar
- 1⅓ cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2½ cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons ground cinnamon
- ½ teaspoons nutmeg
- 2 teaspoons baking soda
- 1½ teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots, grated
- ½ cup canned crushed pineapple, drained
- For the Frosting:
- 16 ounces cream cheese, room temperature
- 2 teaspoons pure vanilla extract
- 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
- 2 pounds confectioners' sugar, sifted
- Preheat the oven to 350 degrees F. Place cupcake papers in standard size cupcake pans (approximately 30 - 32). (Alternatively: Butter 2 (9-inch) round cake pans. Line with parchment paper, then butter and flour the pans.)
- Grate one pound of carrots. Gather and measure remaining ingredients.
- Lightly toast the walnuts in a dry skillet on the stove top or in the preheated oven until fragrant.
- Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla.
- In another bowl, sift together 2½ cups flour, cinnamon, nutmeg, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
- Toss the raisins and walnuts with 1 tablespoon flour and add to the batter.
- Fold in the carrots and pineapple and mix or stir until combined.
- Fill cupcake tins ¾ full with batter. Bake for 20 to 22 minutes or until a cake tester inserted in the middle of a cake comes out clean and the cakes bounce back lightly when touched. (Alternatively: 2
9"cake pans: Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans setover a wire rack.) - For the Frosting:
- Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
- Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.
Adapted from Ina Garten, 2007
I will be trying this one. I love carrot cake. Thanks Cindy