Carrot Cake Cupcakes

April 20, 2015

I’d be lying if I said I was excited to make Carrot Cake Cupcakes.

Personally, I feel all dessert should include some form of chocolate, plus carrot in a dessert just sounds…strange. But my fiance requested it and it was his birthday so I obliged. After looking around for a recipe, I asked his mom, a talented lady in the kitchen, if she had a recipe I could use. She sent me one for a cake with cream cheese frosting. I don’t actually have cake pans so I made them in cupcake tins instead.

I have to say, they were pretty damn delicious. For being the first time I made or actually ate them, I thought they turned out great but the real test was whether my fiance would like them.

He loved them.

I’ll have to make them in full cake form next!

Carrot Cake Cupcakes

Carrot Cake Cupcakes


    For the Cupcakes: 
  • 1C granulates sugar
  • 1C vegetable oil
  • 4 eggs
  • 2C cake flour
  • 2t baking soda
  • 1t salt
  • 2t cinnamon
  • 3C finely grated carrots
  • For the Icing
  • 1.5C powdered sugar
  • 16oz room temp cream cheese
  • 1T vanilla extract
  • 2oz room temp butter


  1. Icing
  2. 1.5C Powdered Sugar
  3. 16oz room temp Cream Cheese
  4. 1T vanilla extract
  5. 2oz room temp Butter
  6. Directions:
  7. Preheat oven to 300
  8. Mix sugar, vegetable oil and eggs. In another bowl sift together flour,
  9. baking soda, salt and cinnamon. Fold dry bowl into wet mixture and blend
  10. well. Fold in carrots until blended. Spoon into cupcake tin with cupcake papers.
  11. Place in preheated oven for 20 minutes (this may vary depending on your oven, use your best judgement and a toothpick, if a toothpick comes out clean, it's probably ready).
  12. In a bowl place sugar, cream cheese, vanilla and butter/margarine. Beat on
  13. low and then move up to medium speed until blended. Keep in the fridge until
  14. ready to use then remove for at least 15 minutes.
  15. After cupcakes have cooled, frost and serve immediately or store in an airtight container.
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