Perfect Carrot Cake Cupcakes with Cream Cheese Frosting

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These Classic Carrot Cupcakes are moist, tender, and perfectly spiced. It’s topped with a thick, luscious, not too sweet cream cheese frosting and toasted pecans. Perfect for Easter, spring, or any season!🐇🌷

What’s our Secret for light and tender Carrot Cake Cupcakes?

Unlike most Carrot Cake Cupcakes recipe, which is heavy and dense, our Carrot Cake Cupcakes recipe yields a light and tender cake. Our secret is processing the carrots, along with the sugar, oil, and eggs, in a food processor for 5 minutes until completely smooth rather than grating them. Give it a try; we guarantee you’ll love it!😉

Yield: 24 Carrot Cupcakes    |   Total Time: 40 Minutes

Perfect Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients

For the Carrot Cake Cupcakes:

  • 294g (2-1/4 cups) all-purpose flour, spooned into measuring cup and leveled-off with knife
  • 98g (3/4 cup) raisins
  • 455g (1 pound) carrots, peeled and cut into 1-inch pieces
  • 30g (3/4cup) unsweetened coconut flakes
  • 9.1g (2 teaspoons) baking soda
  • 1/4 teaspoon kosher salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 73g 3/4 cup pecans or walnuts, toasted and coarsely chopped
  • 4 large eggs, room temperature
  • 324g (1-1/2 cups) granulated sugar
  • 113g (1/2 cup) packed light or dark brown sugar
  • 1 cup avocado oil
  • 1 tablespoon pure vanilla extract

For the Cream Cheese Frosting:

  • 2 (8 oz) full-fat cream cheese, at room temperature
  • 1 stick unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups confectioners’ sugar

Instructions

How to Make Carrot Cake Cupcakes

Preheat oven to 350 °F. Prepares the cupcakes pan by spraying with nonstick coating and using cupcakes liners. Set aside. In a large bowl, sift together the baking soda, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.

Perfect Carrot Cake Cupcakes with Cream Cheese Frosting

In a food processor fitted with the steel blade or blender, process the carrots, salt, eggs, sugars, and oil for 5 minutes until completely smooth.

Transfer the wet mixture to a large bowl. Using a hand whisk, gently mix 1/2 of the dry ingredients into the wet ingredients. Add the raisins, coconut, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined, don’t overmix!

Perfect Carrot Cake Cupcakes with Cream Cheese Frosting

Scoop the batter into the prepared cupcakes pan until each is 3/4 full. Bake the Carrot Cake Cupcakes for 25 to 30 minutes until a toothpick comes out clean. Transfer to a wire rack to cool completely.

How to Make Cream Cheese Frosting

In a standing mixer fitted with the paddle attachment or with a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated.

Increase the speed to high, and mix until just combined about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.) Don’t whip!

Reduce the speed of the mixer to low. Add the vanilla extract, and raise the speed to be high, and mix briefly until smooth (scrape down the bowl occasionally).

Perfect Carrot Cake Cupcakes with Cream Cheese Frosting

Transfer the cream cheese frosting to a piping bag and decorate the Carrot Cake Cupcakes as desired or spread on the cupcakes to decorate. Top with toasted pecans. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy!

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                                                                   Carrot Cake Cupcakes

Perfect Carrot Cake Cupcakes with Cream Cheese Frosting

Perfect Carrot Cake Cupcakes with Cream Cheese Frosting

Camila Benitez
These Classic Carrot Cupcakes are moist, tender, and perfectly spiced. It's topped with a thick, luscious, not too sweet cream cheese frosting and toasted pecans. Perfect for Easter, spring, or any season!🐇🌷
No ratings yet
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 250 kcal

Ingredients
  

For the Carrot Cake Cupcakes:

  • 294 g (2-1/4 cups) all-purpose flour, spooned into measuring cup and leveled-off with knife
  • 98 g (3/4 cup) raisins
  • 455 g (1 pound) carrots, peeled and cut into 1-inch pieces
  • 30 g (3/4cup) unsweetened coconut flakes
  • 9.1 g (2 teaspoons) baking soda
  • 1/4 teaspoon kosher salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 73 g 3/4 cup pecans or walnuts , toasted and coarsely chopped
  • 4 large eggs , room temperature
  • 324 g (1-1/2 cups) granulated sugar
  • 113 g (1/2 cup) packed light or dark brown sugar
  • 1 cup avocado oil
  • 1 tablespoon pure vanilla extract

For the Cream Cheese Frosting:

  • 2 (8 oz) full-fat cream cheese, at room temperature
  • 1 stick unsalted butter , at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups confectioners' sugar

Instructions
 

  • Preheat oven to 350 °F. Prepares the cupcakes pan by spraying with nonstick coating and using cupcakes liners. Set aside. In a large bowl, sift together the baking soda, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
  • In a food processor fitted with the steel blade or blender, process the carrots, salt, eggs, sugars, and oil for 5 minutes until completely smooth.
  • Transfer the wet mixture to a large bowl. Using a hand whisk, gently mix 1/2 of the dry ingredients into the wet ingredients. Add the raisins, coconut, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined, don't overmix!
  • Scoop the batter into the prepared cupcakes pan until each is 3/4 full. Bake the Carrot Cake Cupcakes for 25 to 30 minutes until a toothpick comes out clean. Transfer to a wire rack to cool completely.

How to Make Cream Cheese Frosting

  • In a standing mixer fitted with the paddle attachment or with a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated.
  • Increase the speed to high, and mix until just combined about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.) Don’t whip!
  • Reduce the speed of the mixer to low. Add the vanilla extract, and raise the speed to be high, and mix briefly until smooth (scrape down the bowl occasionally).
  • Transfer the cream cheese frosting to a piping bag and decorate the Carrot Cake Cupcakes as desired or spread on the cupcakes to decorate. Top with toasted pecans. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy!

Nutrition

Calories: 250kcal
Keyword carrot cake cupcakes
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