Enjoy 20% off with a $60 purchase on our alpaca fleece products this week. 

Order Your Almanac Today!

Carrot Cupcakes With Cream Cheese Frosting

Photo Credit
Maria Dryfhout/shutterstock
The Editors
Yield
18 cupcakes
Category
Cakes and Frostings
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine
Print Friendly and PDF

Our Carrot Cupcakes With Cream Cheese Frosting are a popular twist on regular carrot cake. They’re so easy to make from scratch and the grated carrots make them deliciously rich and moist. Try it for yourself!

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/3 cup brown sugar
1/2 cup vegetable or canola oil
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 cups grated carrots
1/2 cup raisins
1/2 cup chopped walnuts
Instructions
  1. Preheat oven to 350°F. Prepare muffin tins with paper liners (18 cups in all).
  2. In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt and set aside.
  3. In the bowl of a standing mixer with a paddle attachment, beat together eggs, sugar, brown sugar, oil, milk, and vanilla on medium speed until light in color and thickened in texture, about 2 minutes.
  4. Turn off the motor. Add flour mixture and combine on low speed until just incorporated. Remove bowl from mixer and stir in carrots, raisins, and walnuts by hand.
  5. Fill muffin cups two-thirds full. Bake for about 25 minutes, until brown and a toothpick inserted into the center comes out clean. 
  6. When done, remove the cupcakes from the muffins tins to a wire rack.
  7.  Let cool to room temperature. When cool, top each cupcake with Cream Cheese Frosting.

Cream Cheese Frosting

Ingredients
1 package (8 ounces) cream cheese
2 tablespoons (1/4 stick) unsalted butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
Instructions
  1. In the bowl of a standing mixer with whisk attachment, beat cream cheese, butter, confectioners’ sugar, and vanilla until smooth.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Anne (not verified)

1 year 7 months ago

Food Trivia: I read concerning Cream Cheese will last six months in the refrigerator; whereas Sour Cream or Yogurt last about a month in refrigerator~: )

Valerie (not verified)

7 years 7 months ago

I'm going to make these for this coming Easter. Thank you for posting these recipes.