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–+ servings
A frosted carrot cupcake with a bite taken out of it.

Carrot Cupcakes

Maureen Reynolds
Old fashioned moist and delicious carrot cupcakes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 20

Ingredients
  

  • 2 ½ cups all purpose flour
  • 1 ¼ tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • ½ tsp ground ginger
  • pinch of ground cloves
  • pinch of nutmeg
  • 1 tsp salt
  • 3 large carrots
  • ¾ cup chopped walnut
  • ½ cup raisins
  • 1 ¼ cup granulated sugar
  • ½ cup packed brown sugar
  • 4 extra large eggs
  • ¾ cup buttermilk
  • ¾ cup canola oil

Frosting

  • ½ cup unsalted butter
  • 1 pkg cream cheese 8oz package
  • 2 tsp pure vanilla extra
  • 4 cups confectioners sugar sifted

Instructions

  • Heat oven to 350 degrees and line 20 muffin tins with liners.
  • Shred carrots either with hand grater or with grating blade in food processor and place in a large bowl. Should measure about 3 cups of carrots.
  • Into the same bowl sift flour, baking soda, spices, and salt.
  • Mix throughly until well blended into carrots.
  • Add walnuts and raisins stirring to blend well.
  • In a separate bowl whisk sugars, eggs, buttermilk and oil and then add this mxiture to carrot mixture, stirring until blended.
  • Fill each cupcake liner about 2/3 full
  • Bake for 18 to 22 minutes, until wooden skewer inserted in the centre comes out clean.
  • Place on wire rack to cool completely.
  • To prepare frosting blend butter, cream cheese vanilla and salt in the bowl of electric mixer until smooth and fluffy. Slowly add confectioners sugar about a cup at a time beating well after each addition.
  • When cupcakes are cool, pipe frosting on using the tip of your choice, or spread with a spatula!
  • Spinkle with walnuts if you choose.
  • I candied some carrot strips to add to mine!!

Notes

Store at room temperature in an airtight container for up to 3 days.  Or freeze, unfrosted, for up to 2 months; defrost at room temperature before frosting.
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https://www.redcottagechronicles.com/recipe/carrot-cupcakes/