Carrot Cupcakes

Though this cake probably hasn’t been in my family for that long, I copied it from my grandma’s voluminous binder of precious recipes. It has been a family favorite since before I was born, and has become a cake that is requested more than any other for birthdays. Store-bought carrot cakes can never top the quality of this one, and I have yet to try a carrot cake of near equivalence. 

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In other words, next time you bake a cake and happen to have three cups of carrots laying around, you should definitely try this recipe.

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Also, the cream cheese icing pairs perfectly with these cupcakes! 

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Carrot Cupcakes
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  1. 2 cups flour
  2. 1 3/4 cups sugar
  3. 2 teaspoons baking soda
  4. 2 teaspoons baking powder
  5. 2 teaspoons cinnamon
  6. 1 teaspoon salt
  7. 1 1/4 cup canola oil
  8. 4 eggs
  9. 3 cups grated carrots
  10. 1 cup walnuts (optional)
  11. 1 cup raisins (optional)
  1. 1 8-oz package cream cheese
  2. 1/2 cup (1 stick) butter
  3. 3 cups powdered sugar
  4. 1 teaspoon vanilla
  1. Preheat oven to 350F. Sift together dry ingredients in a large bowl. Beat in oil and eggs. Add carrots, nuts, and raisins. Divide batter between two 9-inch pans or make 24 cupcakes. Bake for about 30-35 minutes for the cake, and about 18-20 minutes for the cupcakes.
  2. For the frosting, whip together the butter and cream cheese. Add vanilla and gradually mix in the powdered sugar. Adjust the amount of sugar to your liking. Allow cakes to cool before frosting.
Jackie's Delectable Delights

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