Cooking with Katie

Carrot Cake Cupcakes

Carrot cake…….Mmmmmm. Who knew a vegetable could taste so good? Certainly not I!

These cupcakes are special.

These cupcakes are heavenly.

These cupcakes are extraordinary!

All you skeptics out there, don’t fall into the trap of believing that carrots and dessert can’t live happily together! They CAN! They can, and they will, and they’ll have little baby carrot cakes that I’ll happily pop into my mouth!…….Ok, that was a little extreme.:) But really, if you’ve never had carrot cake, a great way to try it is by making this recipe. (BTW, this is another amazing recipe from the amazing kitchen of my Aunt!)

Carrot Cake Cupcakes (The Pioneer Woman)

  • 2 c sugar
  • 1 c veg. oil
  • 4 eggs
  • 2 c flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 3 c grated carrots
  • 1 c chopped walnuts
  • 1/2 c raisins

Cream Cheese Frosting

  • 1 stick of butter, softened
  • 8 oz. cream cheese
  • 4 c powdered sugar
  • 2 tsp. vanilla

Beat the sugar, oil, and eggs in a mixer with the paddle attachment until combined. In another bowl, sift the flour, salt, baking soda, baking powder, and cinnamon, and slowly add to the wet ingredients. Add the shredded carrots, walnuts, and raisins. Pour into a muffin tin fitted with muffin cups and bake at 350 degrees for 15-20 minutes. Let cool completely before icing.

Cream together the butter and cream cheese. Add the powdered sugar and vanilla. Pour into an icing bag fitted with the tip #: 2D. Ice the cupcakes when they are completely cool.


Trackbacks & Pingbacks


  1. * Karen says:

    They look so great Katie! Having fun using your piping tips?

    | Reply Posted 7 years, 8 months ago
  2. Martha Stewart has a great recipe for Carrot Cake COOKIES! No icing but still delicious!

    | Reply Posted 7 years, 7 months ago

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