Calling all carrot cake lovers, these cupcakes were baked up just for you! Enjoy your carrot cupcakes studded with plump raisins and walnuts topped with cream cheese frosting.
Simple Carrot Cake Cupcakes Recipe
I love a good carrot cake cupcake from time to time. I find the spice base similar to that of a pumpkin spice treat, only lightened up with a spring flair. Did know that a carrot cake is basically a spice cake with carrots added? These cupcakes are also packed with – RAISINS! Now I know that raisins are a controversial ingredient, but fear not raisin haters, you can leave them out.
Why is there no Butter in the Batter?
If you read over the recipe, you’ll notice there is no butter in the cupcake batter. Most cake recipes start off with the creaming of butter and sugar, however, carrot cake is an oil-based cake. The oil helps to keep the cake moist, but the loss of air being mixed into the butter can lead to a denser cake.
To help keep the carrot cake cupcakes light, beat the eggs and incorporate as much air as possible before mixing in the rest of the ingredients.
What are the Benefits of Eating Carrots?
Carrots are a root veggie that is packed with vitamins and minerals. a half cup of carrots packs a whopping-
- 73% of your daily requirement of vitamin A
- 9% of your daily vitamin K
- 8% of your daily potassium and fiber
- 5% of your daily vitamin C
- 2% of your daily calcium and iron
WOW! They are also loaded with antioxidants that help with they health of your eyes, lowers your risk if cancer, help your heart, and boost your immune system.
How to Prepare and Store Your Carrots
Before eating your carrots, simply wash them with water and pat dry. I prefer to peel my carrots with a vegetable peeler, but if you don’t mind the natural exterior, leave it be.
Whole, fresh carrots will last for several weeks in your fridge. You can leave them in the plastic bag they were purchased in.
Cream Cheese Frosting
I personally have a love hate relationship with cream cheese frosting. I love the taste of it once it’s on carrot cake cupcakes, but I hate making it because I find the cream cheese to be sticky.
Cream cheese frosting is also harder to pipe because it’s softer than American Buttercream or Swiss Meringue Buttercream. Don’t expect to use cream cheese frosting for any cakes that need detailed accents.
Finally, because of the cream cheese frosting, once these cupcakes are assembled, they need to be kept refrigerated if you aren’t going to be consuming them for a few hours. They taste better at room temperature, so don’t overthink it. Use common sense when leaving them out and toss them if you’re unsure.
Here’s a few more cupcakes with veggies baked in. Give them a try if you are trying to get more veggies into your kids.
- Zucchini Cupcakes
- White Chocolate Purple Potato Cupcakes
- Spiced Parsnip Cupcakes
- Beet Cupcakes
- Sweet Potato Cupcakes
I love a good cupcake recipe and I know you do too! Here are a few more awesome cupcake recipes you can try:
- Simple Carrot Cake Cupcakes
- The Best Fresh Strawberry Cupcakes
- Haunted House Cupcake Tower
- Chocolate Fall Leaves on Cupcakes +Video
For the Cupcakes
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 4 eggs, beaten
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 3 cups finely shredded carrots
- 3/4 cup chopped walnuts or pecans
- 3/4 cup raisins
For the Frosting
- 1 package (8 oz) cream cheese, softened
- 4 tablespoons (½ stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup crushed walnuts (optional)
For the Cupcakes
- Preheat the oven to 350 degrees and fill a cupcake pan with liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
- In another bowl, beat eggs until light in color and very fluffy.
- Mix in canola oil, buttermilk, vanilla, and carrots to the eggs.
- Add carrot mixture to flour mixture and stir to combine.
- Fold in walnuts and raisins.
- Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely.
For the Frosting
- Add cream cheese and butter to a large mixing bowl and beat until creamy and smooth.
- Gradually add powdered sugar.
- Add vanilla extract.
- Beat until smooth.
- Frost and garnish the cooled cupcakes with walnuts if desired.
This recipe can also be made into a 13x9 sheet cake. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
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Amount Per Serving: Calories: 356Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 37mgSodium: 226mgCarbohydrates: 51gFiber: 1gSugar: 39gProtein: 4g
Nutrition information isn’t always accurate.