Carrot Cake cupcake!!!

Who doesn’t love vegetables in cupcake!! Okay, a lot of people doesn’t.. But how about in a cupcake form…? Everyone loves cupcakes!

Carrot Cake cupcake with Cream Cheese frosting
Carrot Cake cupcake with Cream Cheese frosting

I first made the cupcakes during the year-end holiday as I set myself with a checklist of different types of cakes I wanted to bake and carrot cake cupcakes were one of them! I am a big fan of carrot cake with loads of cream cheese frosting, yes, it is sinful but guilty pleasure are to be taken once in a while..  Without further ado, below are the ingredients and steps for a Carrot Cake cupcake indulgence… Enjoy!

Carrot Cake cupcakes with cream cheese frosting
Carrot Cake cupcakes with cream cheese frosting

For the Cupcakes
2 large eggs
1/2 cup canola or vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 cup sour cream or thick Greek yogurt
1 tablespoon vanilla extract
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
pinch salt, optional and to taste
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups coarsely grated carrots (2 to 3 medium/large carrots, peeled)
1/2 cup raisins, optional
1/2 cup nuts, optional

For the Frosting
1/2 cup (4 ounces) cream cheese (light is okay), softened
1/4 cup unsalted butter, softened
1 tablespoon vanilla extract
about 1 1/2 cups confectioners’ sugar, more or less as desired


  1. For the Cupcakes – Preheat oven to 350F. Spray a 12-count muffin pan very well with floured cooking spray or use liners (Cosmetically, I prefer avoiding the ripples and ridges that liners produce)
  2. In a large mixing bowl, whisk together the first 11 ingredients (through optional salt) until combined.
  3. Add the flour, baking powder, baking soda, and stir until just combined, don’t overmix.
  4. Fold in the carrots, optional raisins and nuts. Note about the carrots – I use a box grater on the coarsest blade and it takes less than 2 minutes to grate them. I prefer the consistency of doing it by hand rather than using a food processor. Don’t use bagged, pre-shredded carrots from the grocery store; grate them yourself.
  5. Turn batter out into prepared pan. Fill each muffin cavity between 2/3 and 3/4-full. Do not exceed 3/4-full because they will overflow. You may have batter remaining for a 13th (or 14th) cupcake and it’s better to either discard it or bake it in another pan even though it’s a pain for just 1 cupcake. I have overfilled, and then overflown, trying to make it all work in one pan.
  6. Bake for about 20 minutes, or until cupcakes are domed, set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Allow cupcakes to cool in pan for about 15 minutes before removing and turning out onto a wire rack to cool completely.
  7. While cupcakes cool, make the Frosting – With an electric mixer, beat together first three ingredients on high power until combined and light and fluffy, about 3 minutes.
  8. Slowly add the confectioners’ sugar and beat to incorporate. Play with sugar ratio based on desired frosting consistency. If you accidentally add too much sugar, add a bit more cream cheese to thin it out.
  9. Frost the cooled cupcakes. I spoon on about 2 tablespoons frosting per cupcake. Pipe it with a piping bag if desired. If you have extra frosting, it will keep airtight in the refrigerator for many weeks. Frosted cupcakes will keep airtight in the refrigerator for up to 1 week. Unfrosted cupcakes will keep airtight at room temperature for up to 1 week, or frozen for up to 3 months.
Carrot Cake cupcake with cream cheese frosting
Carrot Cake cupcake with cream cheese frosting

The frosting wasn’t done in a very fancy way as the cupcakes were only consumed at home and above the cupcakes was a Swiss roll I did on the same day I did the cupcakes!

(Recipe gotten from Averie cooks is also a blog run by Averie Sunshine and she does many other great recipes, you should check her out!)
Overall, I enjoyed the whole process of baking the cupcakes, from the tough work of grating the carrots to whipping the fluffy cream cheese frostings! I hope you enjoy baking the cupcakes, if you do, comment or praise about how good your cupcakes are!! Good luck and Have Fun!
You must be wondering why there are 3 post this week. This is a bonus post as my blog have surpassed 200 views! So thank you to all you readers out there!! APPRECIATED! THANK YOU!!

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