Wednesday, March 8, 2017

Carrot Cupcakes

I am a BIG fan of carrot cake.  But I have pretty specific requirements - not too many nuts (none preferably), really moist and a thick cream cheese frosting.  

My favorite carrot cake - the one I hold all others up to - is from a local grocery store (Market Street) of all places and I've tried several recipes trying to mimic it over the years.  I've had a few good ones, but nothing worth writing about until this past weekend when I tried out this recipe.

Now, I'm still on the hunt for "the carrot cake" recipe - but these cupcakes were too good not to share.  Super moist and had that great "homemade" taste (am I the only one who knows what I'm talking about???)



Here's what you'll need for the cupcakes...
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups vegetable oil (next time I'm going to split this with applesauce)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 3 cups grated peeled carrots
- 3/4 cup raisins
(the original recipe calls for 1 cup chopped pecans and 1/2 cup raisins... I just used extra raisins and no nuts)

What You'll Need for the Icing...
- 8 oz room temperature cream cheese
- 1 1/4 cups powdered sugar
- 1/3 cup whipping cream


What You'll Do...

Step 1 - Heat the oven to 350 degrees, put 24 cupcake liners into cupcake pans

Step 2 - In a medium bowl, whisk together the flour, baking soda, salt and cinnamon until well blended. 



Anytime cinnamon is in anything GG wants to smell :)


Step 3 - In a separate bowl, whisk the oil, sugars and vanilla.  Whisk in the eggs one at a time.



Step 4 - Using a rubber spatula, add the flour mixture into the wet mixture 1/3 at a time.  Stir gently until the dry ingredients disappear and the batter is smooth.



Step 5 - Stir in the carrots and raisins


Step 6 - Fill the cupcake liners about 3/4 of the way full and bake for about 15 mins.  Mine took about 18 mins... just watch them and make sure that you can insert a toothpick into the center, pull it out and have it come out clean.


While the cupcakes are baking, put 8 oz of room temperature cream cheese into your mixer and beat it for about a minute.  Add in 1 1/4 cups powdered sugar 1/4 cup at a time.  Pour in 1/3 cup of whipping cream and beat until fluffy.  Chill until you're ready to frost the cupcakes :)

Make sure that you let the cupcakes cool before you ice them!  

Frost and enjoy! ;)



On a random sidenote... if you make these and have to tote them (or any desserts for that matter!) to work, a luncheon, a party, etc. then you need to check out the Cupcake Courier.  It holds 3 dozen cupcakes and is unbelievably sturdy. 


And it's extra cool because you can order these inserts that actually cover up the holes where the cupcakes go so you can take cookies, brownies, a pie, etc.  


These were so easy to whip up on a rainy day and my 2/3 of my kids want these as their birthday cupcakes!  They're THAT good!


Happy Wednesday, Friends!!!

PS - the link for the cupcake courier is an affiliate link which means that if you clicked on a link and made a purchase I'll receive a small commission.  THANK YOU!!! :)

25 comments:

  1. Yes!!! I love carrot cake too. And just like you no nuts please. :)

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  2. Those look so yummy!
    Xo, Elizabeth
    http://stripesandsolitaires.com

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  3. Now I want a cupcake for breakfast instead of eggs and sausage ;) I will definitely be trying these!

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  4. Anything with cream cheese frosting is my favorite !

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  5. I am obsessed with carrot cake so these are going on my must make list!!

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  6. I have a really really good recipe for Carrot cake and it actually uses baby food jars of Carrots! You honestly would never know it's baby food in it, and it's probably one of the best carrot cakes I've had =)
    I'm also with you, I prefer mine with no nuts, and lots of cream cheese frosting piled on =)

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    1. Can you share your recipe?? I have lots of baby food carrots!

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  7. OMG, these sound amazing! I will be making a carrot cake soon as it is one of my favorites around the Easter season!

    Chels @ Red Velvet Rooster

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  8. I am assuming the 3/4 cup carrots that is listed after the 3 cups grated peeled carrots in the recipe is suppose be raisins instead of carrots?

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    1. Yes!!! And I left ingredients off the list! SO SORRY! Edited and added :)

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  9. I don't see the flour, baking soda, cinnamon or raisins listed in your recipe - can you revise so that we can see all of that? These look GREAT! Thanks!

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    1. Oh my WORD! What in the world was I doing on this post?!?! hahaha Thanks so much for letting me know - I updated it!

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    2. Many thanks, Andrea! I can't wait to make this!

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  10. Do you have a link for your mixing bowl. I love that bowl! I would be happy to order thru your link. Thanks.

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  11. OMG! I totally going to make these tomorrow! All I want so carrot cake now lol

    Happy Wednesday!
    http://brittscozycorner.blogspot.ca/

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  12. Carrot cake is my favorite, but I've never attempted to make it. I think I'm going to have to try to now. And in cupcake form... perfect! Thanks for the recipe!

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  13. Google Carrot Cake from Test Kitchen. You usually have to subscribe to access their recipes, but this one they posted free. It is AWESOME!!! And, I love all the explanations they use in their recipes.

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  14. Try the Carrot Cake from Our Best Bites. It's more of a spice cake and is so yummy!!!!

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  15. Those look delicious. IMHO a cupcake is merely the vehicle for the FROSTING😃😉👊🏻

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  16. This is by far the best carrot cake ever (I omit the nuts) - and as a bonus it's a Canadian recipe ;) http://www.canadianliving.com/food/recipe/the-ultimate-layered-carrot-cake

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  17. I just saw an advertisement on Facebook for carrot cake flavored Hershey kisses!! It made me think of your blog post today and your love for carrot cake! Maybe the Easter bunny will bring you some ;)

    www.saraleeblog.com

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  18. Okay Andrea. Agree to disagree. ;) I say lots of nuts and no raisins! LOL
    They look delicious!

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  19. Oh these look so so good, I'm definitely going to makes these and I know exactly what you mean about the homemade taste. Nothing beats it. Thanks for the share 😀

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  20. Your description of your perfect carrot cake sound just right to me!! Yum!

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  21. Do you use the matchstick carrots in the bag or grate your own?

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