Carrot Cupcakes with Cream Cheese Frosting
Quickbreads, Coffee Cakes Recipes | Cakes and Frostings Recipes
Preparation Time: 40 minutes
Start to Finish Time: 60 minutes
Yield: 18 regular muffins or 48 mini-muffins
** Adapted from Hello, Cupcake! by Karen Tack and Alan Richardson (Houghton Mifflin, 2008; $15.95)
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/3 cup lightly packed brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1-1/2 cups grated carrots (about 2 carrots)
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- Cream Cheese Frosting
Heat oven to 350 degrees. Insert paper liners into 18 regular-size muffin cups (or 48 minis). In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt; then set aside.
In the bowl of a standing mixer with paddle attachment, on medium speed, beat together eggs, sugar, brown sugar, oil, milk, and vanilla, until light in color and thickened in texture, about 2 minutes.
Turn off the motor. Add flour mixture and combine on low speed until just incorporated. By hand, stir in carrots, raisins, and walnuts until well blended.
Scoop half the cupcake batter into a large Ziploc bag. Snip a 1/2-inch corner from the bag. Fill muffin cups two-thirds full. Repeat with remaining batter.
Bake cupcakes until brown and a toothpick inserted into the center comes out clean, about 25 minutes. When done, remove cupcakes from pan to a wire rack. Let cupcakes cool to room temperature. Top each cupcake with a tablespoon or more of Cream Cheese Frosting.
Cream Cheese Frosting
- 1 8-ounce package cream cheese
- 2 tablespoons unsalted butter, softened
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
In the bowl of a standing mixer with whip attachment, combine all ingredients until smooth. Makes 1-1/2 cups.
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