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    Home » Recipes » Cakes & Cupcakes

    Published: Nov 14, 2017 · Modified: Jun 20, 2021 by Rachel

    Carrot Cake Cupcakes

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    This Carrot Cake Cupcake recipe is so moist and delicious, with just the right amount of spice.  Topped with a creamy cream cheese frosting and filled with pineapple, nuts, raisins, and carrots, you might want to make extra.

    Carrot cake cupcakes with fluffy cream cheese frosting topped with chopped walnuts

    Can I have all of my fruits and vegetables in a cupcake? Ok, maybe not all, but it would be fun to try for a bit.

    I actually have made my Favorite Carrot Cake before, but I decided this year to twist it up and make these carrot cake cupcakes. Truly, this legendary carrot cake gets copious requests from friends (I think at least 15 times in the last few years), and the cupcakes make it easy to travel and portion out.

    Ingredients and Notes

    It’s the ingredients that make this cake so special. Of course, carrots and spices are a given, but this favorite carrot cake recipe of ours also includes crushed pineapple, pecans, and raisins. The ingredients make ALL the difference!

    Carrot Cake Ingredients laid out with text labels.

    Here are just a few notes about how I make it:

    Flour – Use all-purpose flour.

    Shredded Carrots – 2 cups of carrots is usually about 3 large carrots. Carrots should be peeled and finely grated. You can use a box grater or a food processor with the shredding blade. Do not use pre-shredded carrots from the store as those are usually much too thick and chunky.

    Pineapple – Use 8oz of crushed pineapple in 100% juice, and keep the liquid.

    Buttermilk – The buttermilk gives a zing and rising capability that takes this cake to another level. If you can’t find real buttermilk, you can add 1 tablespoon (15 ml) of lemon juice to a liquid measuring cup. Then, add milk to the 1-cup line (237 ml) and stir. Let sit 5 minutes to curdle.

    Nuts – Chopped pecans are my favorite to use in this recipe, but walnuts could also be used.

    Extracts – This is my secret ingredient! I use 1 teaspoon each of vanilla and rum extracts. The rum gives it a slight warmth and brings out the spices. However, the recipe will be amazing with 2 teaspoon vanilla if you don’t have rum extract.

    Experiment Tip: Carrot Cake often combines well with other flavors and extracts such as Gran Marnier, rum extract, and even cardamom. My personal favorite is rum extract which gives a gentle warmth and liven up the cinnamon and spices, but feel free to experiment to find your own favorite!

    Step By Step Recipe Guide

    Steps 1-4 to make carrot cake cupcakes.

    Line cupcake pans with liners or grease with butter. (photo 1)

    In medium bowl, combine the dry ingredients, while combining the wet ingredients in a second bowl. (photos 2 &3) Add the dry mixture to the wet, one cup at a time and mix well between each addition.

    In another medium bowl, combine carrots, nuts, pineapple and juice, and raisins. I do this so to ensure not to overmix the batter.

    Steps 5-8 of making carrot cake cupcakes including putting batter in pan and frosting the cupcakes.

    Using a spoon or scraper, fold the carrot mixture into the batter. (Photo 5)

    Pour into prepared cupcake pans to ¾ full (photo 6). Bake for 18-20 minutes. I tell by touch when they are done. If the center is bouncy and they have risen a bit, they are done. You can also test with a toothpick.

    Allow to cool completely before frosting. And of course, there is no better frosting for Carrot Cake than Cream Cheese Frosting. Here is the cream cheese frosting recipe that I use to create a fluffy, creamy frosting for these cupcakes.

    Tips for Frosting Cupcakes

    • Let the cupcakes completely cool before frosting. (I know it’s hard!)
    • Frosting can be piped at room temperature or from the refrigerator. If refrigerated, let the frosting sit out for about 15-30 minutes to make it easier to pipe.
    • For great looking cupcakes, use the largest size piping tips (I use these). I generally use either a round tip or a star tip for easy frosting of cupcakes.

    Serving Suggestions

    Serve: If pulling from the refrigerator, let stand about 15 minutes for best experience (but you can totally eat out of the fridge!)

    Store: After frosting, store in the refrigerator in an airtight container because of the cream cheese frosting. They will store about 5-7 days this way.

    Make Ahead: It is fairly customary to make the cupcakes the day before, so they have time to cool. You can also make the entire recipe a day or 2 ahead.

    Transport: This cupcake carrier is the BEST for transporting frosted cupcakes. They don’t slide around at all and the frosting will never get mashed.

    More Delicious Cake and Cupcake Recipes

    • Cream Cheese Frosting
    • 20 of the Best Homemade Cupcake Recipes
    • Bailey’s White Chocolate Cake
    • Oreo Cream Cheese Frosting
    Row of delicious carrot cake cupcakes piled high with cream cheese frosting and garnished with chopped walnuts

    Frequently Asked Questions

    What tools do I need to make carrot cake cupcakes?

    1. Food Processor with a grating top – Grating carrots can be laborious, but with a food processor it takes only a few seconds, and the cleanup is much easier. Of course, you still need to wash and peel the carrots before putting them in.
    2. My favorite cupcake piping tips – These will get you those beautiful looking cupcakes and you don’t have to pile it high if you don’t want. Pair with a plastic decorating bag.
    3. Transportable cupcake stand with carrier – less storage and it makes transport easier.

    How many carrots equals 1 cup?

    2 cups of carrots is usually about 3 large carrots shredded. Carrots should be peeled and shredded. You can use a box grater or a food processor with the shredding blade. Do not use pre-shredded carrots from the store as those are usually much too thick and chunky.

    Why is my cake dry?

    This cake is very carefully and specifically designed to be moist, so it’s unlikely you’ll run into this issue but, if you do it’s likely because:
    1) The flour was accidentally over-measured.
    2) It was baked too long or your oven is running too hot. Unfortunately many ovens do not run true to temperature, and for this reason I recommend keeping an oven thermometer.

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    Carrot Cake Cupcakes

    These moist, yet dense Carrot Cake Cupcakes are better than grandma's and filled with raisins, carrots, pineapple, and nuts. Get your fruits and veggies in a cake!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Southern
    Keyword: carrot cake with raisins
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 18 cupcakes
    Calories: 282kcal
    Author: Rachel

    Ingredients

    • 2 cups All Purpose Flour
    • 2 teaspoon Baking Soda
    • ¼ teaspoon Salt
    • 2 ¼ teaspoon Cinnamon
    • 3 Eggs
    • ¾ cup Buttermilk
    • ¾ cup Vegetable oil
    • 1 ½ cups White Sugar
    • 1 teaspoon Vanilla extract
    • 1 teaspoon Rum extract optional – can also use 2 teaspoon total of vanilla extract
    • 2 cups Shredded carrots about 3 large carrots
    • 1 cup Chopped walnuts or pecans
    • 1 can Crushed pineapple in juice 8oz
    • 1 cup Raisins
    • Cream cheese frosting

    Instructions

    • Preheat oven to 350 degrees. Line cupcake pans with liners or grease with butter.
    • In medium bowl, combine flour, baking soda, salt, and cinnamon.
    • In a second large bowl, combine eggs, buttermilk, oil, sugar, and extract. Add flour mixture, one cup at a time and mix well between each addition.
    • In another medium bowl, combine carrots, nuts, pineapple and juice, and raisins. Using a spoon or scraper, fold the carrot mixture into the batter.
    • Pour into prepared cupcake pans. Bake for 18-20 minutes or until center is done and toothpick comes out clean. Let cool on wire rack before frosting with cream cheese frosting.

    Notes

    Serve: If pulling from the refrigerator, let stand about 15 minutes for best experience (but you can totally eat out of the fridge!)
    Store: After frosting, store in the refrigerator in an airtight container because of the cream cheese frosting. They will store about 5-7 days this way.
    Transport: This cupcake carrier is the BEST for transporting frosted cupcakes. They don’t slide around at all and the frosting will never get mashed.
    Tips for Frosting Cupcakes
    • Let the cupcakes completely cool before frosting. (I know it’s hard!)
    • Frosting can be piped at room temperature or from the refrigerator. If refrigerated, let the frosting sit out for about 15-30 minutes to make it easier to pipe.
    • For great looking cupcakes, use the largest size piping tips (I use these). I generally use either a round tip or a star tip for easy frosting of cupcakes.

    Nutrition

    Serving: 1cupcake | Calories: 282kcal | Carbohydrates: 36.3g | Protein: 4.7g | Fat: 14.2g | Saturated Fat: 2.3g | Cholesterol: 28mg | Sodium: 201mg | Fiber: 1.6g | Sugar: 22.7g | Calcium: 30mg | Iron: 1.3mg
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      Recipe Rating




    1. Johnette Minerich says

      July 15, 2022 at 9:03 am

      some genuinely great articles on this web site, thankyou for contribution.

      Reply
    2. Michelle says

      April 02, 2021 at 8:37 pm

      5 stars
      So easy and yummy!

      Reply
    3. Roxanne says

      January 14, 2018 at 8:00 pm

      5 stars
      These are so good!

      Reply

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