As you probably know, carrot cake is one of my favorite desserts. It wasn’t until the last year or two that I realized my love for this vegetable cake. As much as I love this dessert, I had never made my own recipe from scratch. I have browsed Pinterest for numerous carrot cake recipes and decided to give the cupcake version a go. I made sure I purchase all the necessary spices before trying my hand at carrot cake. Most of the other ingredients are things I keep on hand all the time so I didn’t have to do too much prep and planning to make these carrot cake cupcakes.
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 1/2 granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup sour cream or thick greek yogurt
- 1 Tbsp vanilla extract
- 2 tsp cinnamon
- 1 tsp allspice
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups grated/chopped carrots (2-3 medium/large carrots, peeled)
- 1/2 cup (4 oz) cream cheese, softened
- 1/4 cup (half a stick) unsalted butter, softened
- 1 Tbsp vanilla extract
- about 1 1/2 cups confectioners’ sugar, more or less depending on desired consistency
- For the cupcakes, preheat oven to 350F degrees. Thoroughly spray a 12-count muffin pan with floured cooking spray or use liners.
- In a large mixing bowl, whisk together the eggs, canola or vegetable oil, granulated and brown sugars, sour cream/greek yogurt, vanilla extract, and spices. Slowly add the flour, baking soda, and baking powder until just combined. Do not overmix.
- Fold in the carrots. Pour batter into prepared pan carefully. Fill each muffin cavity about 1/2 to 3/4 of the way. You will likely have batter leftover for a few more cupcakes. I was able to make 15 total with this recipe.
- Bake for about 20 minutes, or until cupcakes are domed and springy to the touch. Allow cupcakes to cool in pan for approximately 15 minutes before moving to a cooling rack.
- While cupcakes cool, begin making frosting. With an electric mixer, beat together the cream cheese, butter and vanilla extract on high power until combined and light and fluffy.
- Slowly add the confectioners sugar until you have reached the desired consistency. If you have made it to thick, add more cream cheese to thin it out.
Recipe adapted from Averie Cooks
This recipe was super easy. The batter is so thin that it isn’t hard to mix and there aren’t many steps to putting all the ingredients together. I made this at my mom’s house so I didn’t use my stand mixer at all. I did, however, use a food processor to chop the carrots. Some people prefer hand grating but I like the texture of a finely chopped carrot. I was able to produce 15 cupcakes from this recipe and more than enough frosting. In my opinion, the frosting was delicious and complemented the spicy cupcakes very well. If you’re a fan of carrot cake, this recipe is a great one to try because you still get the spice and deliciousness of carrot cake in a cupcake form. Feel free to add nuts or raisins if you like them and slather on the frosting as thick as you want. Enjoy!