Carrot Cake Cupcakes with Cream Cheese Icing

User Avatar
Member since 2009
No Video

Serves 24 | Prep Time 20 mins | Cook Time 25 mins

Why I Love This Recipe

It may not sound like a winner, but this carrot cake cupcake recipe is so moist and delicious. Heaven in a bite.

Ingredients You'll Need

1 1/3 cup vegetable oil
2 cups sugar
1 ½ teaspoons vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons ground cinnamon
½ teaspoon nutmeg
4 cups grated carrots
¼ cup raisins


1. Preheat the oven to 350 degrees Fahrenheit.

2. Beat the oil, sugar, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, mixing briefly between each egg.

3. In a different bowl, sift together the dry ingredients (flour, baking soda, salt cinnamon and nutmeg).

4. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots and raisins to the remaining flour, mix well, and add to the batter. Mix until just combined.

5. Using an ice cream scoop, spoon the batter into cupcake liners (in your muffin pan), until each is 3/4 full.

6. Bake at 350 degrees Fahrenheit for 25 minutes or until a toothpick comes out clean. Let cool.

Questions, Comments & Reviews

More Great Recipes: Cupcakes
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana