You are on page 1of 11

Carrot Cake Cupcakes with Cream Cheese Frosting Author: Pinch of Yum, recipe from Pam M.

Ingredients 2 cups sifted flour 2 cups sugar 2 teaspoons cinnamon 2 teaspoons soda teaspoon salt 3 cups grated raw carrots 4 eggs 1 cups vegetable oil 8 ounces cream cheese lb. butter 2 teaspoons vanilla 1 lb. powdered sugar Instructions 1. Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg. 2. Bake for 50 minutes in a 913 inch pan. Let cool completely. (For cupcakes, half the recipe and pour batter into greased or lined muffin tins. Fill them about of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them. This amount will make about 24 cupcakes.) 3. Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake. 4. Refrigerate and eat cold for best taste! Notes It sounds weird to refrigerate this cake and eat it cold, but seriously, its a must. It gets so moist and yummy after sitting in the fridge overnight!

Lindsay May 20, 2012 at 9:42 pm

About 12 if you halve the recipe. More like 20-24 with the full recipe.

Tori May 21, 2012 at 9:18 am

Thank you do much!

Dionna Mash June 1, 2012 at 1:40 pm

Thanks for the recipe! Im making 50 of these suckers tonight for a big birthday BBQ tomorrow. These look fabulous!

Nemo June 2, 2012 at 10:11 am

Hi! Cupcakes sound and look great. Quick question: Is the soda you refer to, baking soda? We dont have anything called plain soda here in Australia. Thank you x

Lindsay June 3, 2012 at 7:04 pm

Yes! Just regular baking soda.

Mariam June 7, 2012 at 6:06 pm

Is it self raising flour?

Lindsay June 7, 2012 at 11:26 pm

Nope, just all purpose.

Emma June 9, 2012 at 6:09 pm

Hi, Ive read that other carrot cake recipes have nuts and raisins in them. I guess thats just a preference? However would you suggest them in this recipe? Would they taste just as good? and how much do you think it would call for? Thank you!!!

Lindsay June 11, 2012 at 5:28 am

I would go for about a cup of nuts, mixed into the batter, or even sprinkled into a light layer on top of the cake/cupcakes with some sugar to make a yummy little

layer under the frosting! Raisins I dont know, I dont think they were meant for this recipe. But thats totally my raisin-free preference.

Miraede Zal June 10, 2012 at 10:22 am

Hi, does your soda refers to baking soda? Do you use vanilla in both cupcake and frosting?

Lindsay June 11, 2012 at 5:25 am

Baking soda!

Lindsay June 11, 2012 at 5:25 am

And the vanilla is up to you. I know I use it in the frosting but I cant remember for the cupcakes.

Becky June 14, 2012 at 11:18 am

We just made these tonight for our Chinese friends! They absolutely loved them! (I did too)

Ashley June 17, 2012 at 6:49 pm

I just wanted to let you know that I made these today and they are amazing!! I couldnt remember if I had ever tried carrot cake before and if so, if I even liked it. I was also a little worried I wouldnt since Im more of a peanut butter and chocolate type. But wow. These cupcakes might just be my current favorite! They took me about 20-22 minutes to bake and were slightly sunken in, but it was absolutely no problem because I just filled the sunken ones with more frosting would anyone mind more frosting?!? Thanks for the great recipe!!

rebecca June 20, 2012 at 2:44 pm

What kind of soda do you put into the batter?

pixiekid June 23, 2012 at 8:47 pm

anyone know if theyll still work if i use apple sauce instead of oil? >w<;

Anne July 9, 2012 at 6:16 am

If you try it out could you tell me?? From previous experience with other recipies i did half oil half apple sauce and it seems to work ..

Anna June 29, 2012 at 12:51 am

I made these today with a friend, and oh my Rowling, are they delicious. This is one of the best carrot cake recipes I have ever made. Theyre moist and light and fluffy, and the cream cheese frosting is great. Thank you for sharing the recipe. It is one to remember.

Laura July 2, 2012 at 8:57 am

Holy moly, I made these today, by far the best carrot cake cupcakes EVER! I could barely contain my self after frosting them putting them in the fridge for a bit. I wanted to take your advice

and eat them chilled, and wow! Amazing! I didnt have any soda, so I used baking powder and just doubled it, but didnt effect the final taste at all. I did half it and cooked them for 21 minutes 12 to 15 wasnt enough. It was enough batter for 11 little jemsThey were so quick and easy these will be my forever carrot cake recipe. Thanks for sharing!

K.Russell July 6, 2012 at 2:19 am

This recipe is absolutely to die for !! So so yummy !!

Kira July 14, 2012 at 10:58 pm

Just made these today for my grandpas 89th birthday! So amazing. I did the full recipe and had the perfect amount of batter for 24 cupcakes and cooked them for 18 minutes. This is slowly becoming my go to site for amazing dessertthis is my 3rd time using one of your recipes since I discovered the website last month! Thank you for sharing (:

Lindsay July 15, 2012 at 2:08 am

Happy birthday to your grandpa!


Maria July 22, 2012 at 3:26 pm

Just made these and they are fab!!!!!!

| Privacy Policy AdChoicesMore from BlogHer Mini Vanilla Macaroons


o o o

Zuppa di Pasta e Ceci (Pasta and Chickpea Soup) Dill Pickle Popcorn Feed Your Kale Addiction With Spicy Peanut Ginger Kale Salad

I'm a teacher, pug lover, and dessert enthusiast from the Midwest, but these days I'm living in the Philippines with my husband Bjork and teaching at an orphanage. Whoa! It's a crazy kind of fun. Pinch of Yum is a lil' place where I share my favorite foods. Enjoy! -Lindsay Learn more here...

Enter your email address: