How to Bake Carrot Cake Cupcakes

Last Updated: October 25, 2019

Introducing carrot-cake cupcakes: a much-loved and popular layer cake is finally scaled down to cupcake form. Even when they are unfrosted, these cupcakes make for a tasty treat. This simple recipe provides the opportunity for even the most inexperienced baker to bake these moist and delicate treats!

Ingredients

1 cup granulated sugar
1 cup light brown sugar, packed
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups finely shredded carrots
1 1/2 cups vegetable oil
4 eggs
2 teaspoons vanilla
1/2 cup chopped walnuts
1/2 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1/4 butter or margarine, softened
2 teaspoons vanilla extract
Sprinkles or pecans for garnish

Steps

1
Preheat the oven to 325 degrees. Be sure to adjust baking racks to the middle of the oven, to ensure an even baking throughout the cupcakes.
2
Start by measuring out all the ingredients into separate bowls. This will allow you to visualize all the ingredients before adding to the mixture, as well as keep the process organized.

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3
Gather dry ingredients first. In a large stand mixer bowl combine sugars, flour, baking powder, baking soda, salt and cinnamon. Be sure that the baking powder as well as baking soda is thoroughly incorporated into the dry mixture because this will allow the cake to rise evenly when baking.
4
Add the carrots, oil, eggs, and vanilla. Beat this mixture with the paddle attachment for 2 to 3 minutes at a medium to high speed.
5
Still using the paddle, turn the speed down to a simple stir and add nuts. Allow the mixer to thoroughly incorporate nuts before turning off the mixer.
6
Assemble three muffin tins lined with paper cupcake cups. Fill each cup about 3/4 full with batter. You may wish to use an ice cream scoop for no-mess pouring.
7
Place filled tins into the oven and bake for about 40 minutes or until the cakes look spongy and brown.
8
After pulling them from the oven, allow cakes to cool on a wire rack.
9
To make the icing, place cream cheese, butter, and vanilla extract in a large bowl. Be sure that each of these ingredients are at room temperature so that they are soften, and combine more easily. Beat at a low speed until smooth and creamy, about 3-4 minutes. Add confectioner's sugar gradually, beating until smooth. Add more sugar to thicken or milk and/or water to thin the frosting, as needed.
10
Frost the cupcakes. At this point, cupcakes should be cool enough to frost. Choose piping bag with your desired decorative tip and fill with the cream cheese frosting. Starting in the middle of the cake, push down slightly and swirl out to the sides. Garnish the top of the frosting with whole pecans or orange sprinkles.

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Community Q&A

Question

What can I use instead of carrots?

Community Answer

You can use squash; they have similar taste and the same nutrients in them, they are nice and firm when cooked, and should take about the same amount of time in the oven.
Question

How many grams are in a cup?

Community Answer

There are 128 grams in one cup.
Question

If I don't have vegetable oil, what other oil can I use?

Allison Schick

Top Answerer

You can use any other type of oil, such as sunflower oil, coconut oil, or olive oil. This may change the texture. You could also use butter or applesauce instead.
Question

Is it a must to use walnuts and pecans or is it optional?

Dahlia Grace

Community Answer

They are fully optional - they may just change the flavour a bit. (They are just for extra flavour.)

Warnings

Do NOT overfill the cupcakes papers. Doing so will cause the cakes to rise from the pan and spread around the outside. The cakes will then be cemented to the tin, and be inedible.

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Be sure that the cupcakes are completely cool, before attempting to frost. If the top is the least bit warm, the icing will melt and not hold the shape of the decorating tip.

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