Carrot Cake Cupcakes With Cream Cheese Frosting

7/30/2019 Carrot Cake Cupcakes With Cream Cheese Frosting

1/11

Carrot Cake Cupcakes with Cream Cheese FrostingAuthor: Pinch of Yum, recipe from Pam M.

Ingredients

2 cups sifted flour

2 cups sugar 2 teaspoons cinnamon 2 teaspoons soda teaspoon salt

3 cups grated raw carrots 4 eggs 1 cups vegetable oil

8 ounces cream cheese

lb. butter 2 teaspoons vanilla 1 lb. powdered sugar

Instructions1. Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one

egg at a time and beat well after each egg.2. Bake for 50 minutes in a 913 inch pan. Let cool completely. (For cupcakes, half

the recipe and pour batter into greased or lined muffin tins. Fill them about ofthe way to the top and bake for about 12-15 minutes, or until tops spring backwhen you touch them. This amount will make about 24 cupcakes.)

3. Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar.Spread frosting over cooled cake.

4. Refrigerate and eat cold for best taste!

NotesIt sounds weird to refrigerate this cake and eat it cold, but seriously, its a must. It getsso moist and yummy after sitting in the fridge overnight!

LindsayMay 20, 2012 at 9:42 pm

About 12 if you halve the recipe. More like 20-24 with thefull recipe.

REPLY
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2/11

ToriMay 21, 2012 at 9:18 amThank you do much!

REPLY

Dionna MashJune 1, 2012 at 1:40 pm

Thanks for the recipe! Im making 50 of these suckerstonight for a big birthday BBQ tomorrow. These look

fabulous!

REPLY

NemoJune 2, 2012 at 10:11 amHi! Cupcakes sound and look great. Quick question: Is the

soda you refer to, baking soda? We dont have anything

called plain soda here in Australia. Thank you x

REPLY

LindsayJune 3, 2012 at 7:04 pmYes! Just regular baking soda.

REPLY
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3/11

MariamJune 7, 2012 at 6:06 pmIs it self raising flour?

REPLY

LindsayJune 7, 2012 at 11:26 pmNope, just all purpose.

REPLY

EmmaJune 9, 2012 at 6:09 pmHi,

Ive read that other carrot cake recipes have nuts and raisinsin them. I guess thats just a preference? However would

you suggest them in this recipe? Would they taste just as

good? and how much do you think it would call for? Thank

you!!!REPLY

LindsayJune 11, 2012 at 5:28 amI would go for about a cup of nuts, mixed into the batter, or

even sprinkled into a light layer on top of the

cake/cupcakes with some sugar to make a yummy little
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4/11

layer under the frosting! Raisins I dont know, I dont

think they were meant for this recipe. But thats totally my

raisin-free preference.

REPLY

Miraede ZalJune 10, 2012 at 10:22 amHi, does your soda refers to baking soda? Do you use

vanilla in both cupcake and frosting?

REPLY

LindsayJune 11, 2012 at 5:25 amBaking soda!

REPLY

LindsayJune 11, 2012 at 5:25 amAnd the vanilla is up to you. I know I use it in the frosting

but I cant remember for the cupcakes.

REPLY

BeckyJune 14, 2012 at 11:18 am
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5/11

We just made these tonight for our Chinese friends! They

absolutely loved them! (I did too)

REPLY

AshleyJune 17, 2012 at 6:49 pmI just wanted to let you know that I made these today and

they are amazing!! I couldnt remember if I had ever tried

carrot cake before and if so, if I even liked it. I was also a

little worried I wouldnt since Im more of a peanut butterand chocolate type. But wow. These cupcakes might just be

my current favorite! They took me about 20-22 minutes

to bake and were slightly sunken in, but it was absolutely

no problem because I just filled the sunken ones with more

frosting would anyone mind more frosting?!? Thanks

for the great recipe!!

REPLY

rebeccaJune 20, 2012 at 2:44 pmWhat kind of soda do you put into the batter?

REPLY

pixiekidJune 23, 2012 at 8:47 pm
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6/11

anyone know if theyll still work if i use apple sauce

instead of oil? >w


7/11

and eat them chilled, and wow! Amazing! I didnt have any

soda, so I used baking powder and just doubled it, but

didnt effect the final taste at all. I did half it and cooked

them for 21 minutes 12 to 15 wasnt enough. It was enoughbatter for 11 little jemsThey were so quick and easy

these will be my forever carrot cake recipe. Thanks for

sharing!REPLY

K.RussellJuly 6, 2012 at 2:19 amThis recipe is absolutely to die for !!

So so yummy !!REPLY

KiraJuly 14, 2012 at 10:58 pm

Just made these today for my grandpas 89th birthday! Soamazing. I did the full recipe and had the perfect amount of

batter for 24 cupcakes and cooked them for 18 minutes.

This is slowly becoming my go to site for amazing dessert-

this is my 3rd time using one of your recipes since I

discovered the website last month! Thank you for sharing (:

REPLY

LindsayJuly 15, 2012 at 2:08 amHappy birthday to your grandpa!
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8/11

REPLY

MariaJuly 22, 2012 at 3:26 pmJust made these and they are fab!!!!!!

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9/11

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10/11

I'm a teacher, pug lover, and dessert enthusiast from the Midwest, butthese days I'm living in the Philippines with my husband Bjork andteaching at an orphanage. Whoa! It's a crazy kind of fun. Pinch of Yum isa lil' place where I share my favorite foods. Enjoy! -LindsayLearn more here...

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Carrot Cake Cupcakes With Cream Cheese Frosting

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