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Carrot Cake Cupcakes

This was a favorite cupcake recipe that I posted back in 2014. It was Easter time but this recipe will work for anytime of the year. I think carrot cake is one of the desserts that people tend to think of in the spring but if you are wanting something different for the summer then this is huge hit. I purposely don’t make these often so that when I do they are truly treats and something special. I love cupcakes way more than cake simply because we end up throwing a lot of the cake out. It just doesn’t get eaten. With cupcakes I can control how many are made at a time. So I make just enough for whatever event.

April 24, 2014 Original Post:

Easter Sunday was the day that I really went all out and I have a couple of recipes to share with you from that day. The first is my Carrot Cake Cupcake recipe. I was planning on making a carrot cake because I have been having such a craving for one but then My Bakers Box sent me a wonderful box to review over at Rita Reviews and it change my plans a bit. They sent me cupcake liners and a few other items that made me decide on cupcakes. The rest is history.

Honestly I really liked the cupcake better than the cake because they are easier for the kids and I can eat one and mentally think I ate the whole thing! With a cake you just keep wanting slice after slice. I made these the day before just to torture the family! These were actually very good and my first time making  theme from scratch. Now with the icing because I was doing so much I used a store bought cream cheese icing. I know! I know! I think it is okay to blend store bought with homemade though. The little carrot on the top is actually a sugar carrot that My Bakers Box sent long with the other topper as I said.

Ingredients

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1 cup raisins

Instructions

  1. Preheat oven to 350 degrees F. Line cupcake pan with muffin cups.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans and raisins. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted comes out clean.
  4. Turn out onto a wire rack and cool completely.
  5. Decorate however you like.
Rita
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I live in a small Georgia town that you most likely have never heard of and I LOVE it! My house is more than full as I am a single mother of four & caregiver to my aging mother and uncle. Lover of all things Outlander. Goes to the beat of her own drum woman.

Comments

  1. These look amazing! My sister loves carrot cake. I will have to make her a batch. That way I can have a few. 🙂

    • You will have to try these if she loves carrot cake. They are amazing and you can easily do a cake instead.

  2. Carrot cake is probably my favorite kind of cake. I never thought to make cupcakes with carrot cake, what a great idea.

  3. My Dad and husband will be all about these! I’m not much of a carrot cake person myself but these would be great for my Dad’s birthday in about a month.

  4. Carrot cake is one of my favorites! I love the frosting, it is so creamy. The carrot toppers on these are too cute, I can never find anything like this in stores. And I love the cupcake size more. This are a great treat to make.

  8. I love carrot cake, and yes it’s great any time of the year. When your carrots are harvested and the kids eat all their serving, they would love a carrot cake cupcake. Thanks for sharing.

  10. This recipe looks so good i cant wait to try making it for my FAMILY to enjoy. My kids find it fun to bake with me its something we enjoy doing together. .

  11. I don’t know how much time I’ve wasted– I mean, um, spent… 😉 — on Pinterest, looking for just the right dessert to make for the upcoming July 4 holiday. (This month is also full of birthdays, too! Friends, family members, our dog…)
    These cupcakes look perfect, and I’ve already pinned this page. I love that they’re not as heavy as your more traditional layered carrot cake, and the decorating detail is so cute! I’ll be omitting the oil, and using the best substitute that I can come up with for carrot cake. I almost always use applesauce, but I’ll do a little research. …Back to Pinterest! 🙂
    Thank you!

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