| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 22 cupcakes |
Ingredients
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 1 teaspoon pure vanilla extract
- 3 extra-large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 3 cups grated carrots (less than 1 pound)
- 1 cup raisins
- 1 cup chopped walnuts
- 3/4 pound cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners’ sugar
Instructions
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 513 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 4 g |
| Cholesterol | 66 mg |
| Sodium | 291 mg |
Reviews
Everyone in my family loves these cupcakes. One thing I changed is that I only bake for 25-30 minutes at 350
Best carrot cake ever! Always a family hit! I always leave out the nuts and pineapple (just don’t like either) and just as delicious.
Thanks again Ina!
Overall the frosting and cupcakes were delicious, but I didn’t really like the dryness of them.
Best ever!
I’ve been making these cupcakes for years. My family & friends Love them. I cut back on the sugar & salt just a bit & I don’t make the frosting. So moist & delicious without it.
Pl
This recipe is delicious! But in my case I’ve made some changes: cut sugar to only less than 1 cup. Salt only 1/2 tea spoon. Oil 3/4 of cup. Add 1 extra egg instead. 2 tea spoons vainilla. I’ve increased raisins and nuts to 1and 1/2 cups. Most important carrots to 4cups. Warm oven to 400 degrees and as soon you put muffins in the oven turn down temperature to 350 degrees for 35 minutes. They were fantastic. Delicious. For icing the same cut all all ingredients to half especially sugar. Enjoy!!
Very pretty and they taste good
Yes, I made this recipe. I made it with Bob’s Mill 1 to 1 gluten free flour, Himalayan pink salt and Avacado oil. Very moist and tasty! I baked everything at 350 degrees, made some as mini cupcakes, they took about 20 minutes to cook, 8 regular size cupcakes, about 30 minutes and a thin round pan, took about 45 minutes to cook.
This is my new ‘go to’ carrot cake recipe.
This is my new ‘go to’ carrot cake recipe.
I used ¾ Cup of canola oil, one teaspoon each of allspice and cinnamon. Baked at 350 for 32 minutes. No cave-ins, turned out perfect. Wrapped individually and froze, and turned out just as delicious.