• Cooking Time: 25 mins
  • Servings: 24
  • Preparation Time: 20 mins


  • 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.


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

Categories: Cupcakes 

Author Credit: Ina Garten

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