Carrot Cake Cupcakes with Cream Cheese Icing Recipe - Allrecipes.com
Carrot Cake Cupcakes with Cream Cheese Icing Recipe
  • READY IN ABOUT hrs

Carrot Cake Cupcakes with Cream Cheese Icing

Recipe by  

"A moist carrot cake is topped with creamy cream cheese frosting."

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Ingredients Edit and Save

Original recipe makes 1 dozen cupcakes Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 12 muffin cups with butter or line with paper liners.
  3. Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
  4. Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
  5. Stir carrots into mixture until well combined.
  6. Fill the prepared muffin cups about 2/3 full with carrot mixture.
  7. Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
  8. Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
  9. Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2012

I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the morning.

 
Most Helpful Critical Review
Apr 08, 2012

I have to start off by saying that the flavor of the cupcakes were good, however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use more oil than this one calls for. Good Luck

 

14 Ratings

Apr 05, 2012

Made 12 large and 16 mini cupcakes. Batter was dry and dense. Frosting recipe had double the amount of cream cheese and butter needed and still I had a cup of it left over.

 
Aug 07, 2012

I made this cake and I added extra oil and some water with it. After reading the reviews, I was afraid it would be too dry. I used 1/4 cup of oil and 1/4 cup of water. The cake was delicious and so was the icing. I believe the icing could be cut in half, though, because there was too much of it.

 
Jan 07, 2013

The cake turned out great... But I was having a look at the other comments and and I saw that people were saying the cupcakes they made were really dry. But then I saw one comment that was so brilliant she used 1/4 cup of canola oil and 1/4 cup of water I imidiatly used the tweak and it was wonderful. I would recomend to use a different recipe for the cream cheese icing because there was way to much icing.

 
Feb 27, 2013

I just wanted to say that i was looking for a recipe like the one i use to use. And i thought this would be a close second. But i want to say that i was very disappointed with the results of the batter. Wayyyy to dry! and the ONLY reason i am giving it a 3 stars because of Kimberly Parkers' post about adding oil and water. Thank you so much! You saved my cupcakes!

 
Mar 30, 2013

Great recipe but WAY TOO MUCH icing. Definitely half that part for the amount of cupcakes this recipe makes. So 1/2 (2) 8oz bars of butter 1 cup confectioners sugar 1 package of cream cheese Vanilla, you can keep the same.

 
Mar 02, 2013

I tried this recipe and thought that it was great. Next time when I make this recipe I will add either walnuts, pecans or chocolate chips to the recipe. This recipe is easy to make and had a great flavour too.

 

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Nutrition

  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 74 g
  • 24%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 363 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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