Carrot Cupcakes with Cream Cheese Frosting
Get ready to savor the best carrot cupcakes you’ve ever tasted, topped with a dreamy cream cheese frosting. This recipe combines the natural sweetness of carrots with the richness of a tangy frosting, creating a dessert that’s perfect for any occasion. Perfectly moist and rich with flavors from fresh carrots, juicy pineapple, and a hint of cinnamon, these cupcakes have been a family favorite for years. Whether for a special occasion or a simple treat, this recipe is sure to impress and satisfy your sweet tooth. Get ready to bake a batch of pure bliss with this tried-and-true recipe.
Tools You’ll Need
- Spatula
- Cooling rack
- Muffin pan
- Cupcake liners
- Grater or food processor
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
Ingredients
Cupcakes
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 1 cup crushed pineapple, well-drained
- 4 eggs
- 1 cup vegetable oil
- 1 ½ cups sugar
- 2 teaspoon vanilla extract
- 3 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans
Cream Cheese Frosting
- ½ cup butter, softened
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 2 ½ cups powdered sugar
- 2 teaspoon vanilla extract
Instructions
- Prepare the Oven: Preheat to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners.
- Carrot Mixture: Combine grated carrots and brown sugar in a bowl; let sit for an hour. Add raisins and press out excess liquid.
- Wet Ingredients: In a large bowl, beat eggs. Add oil, sugar, and vanilla. Mix in drained pineapple.
- Dry Ingredients: In another bowl, combine flour, baking soda, salt, and cinnamon. Gradually add this to the wet mixture. Stir in carrot mixture and fold in pecans.
- Bake: Fill muffin cups ¾ full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool completely before frosting.
- Make Frosting: Beat butter, cream cheese, powdered sugar, and vanilla until smooth. Frost cooled cupcakes.
This frosting is so awesome that you’ll want to lick the beaters. Just be sure to turn off the mixer first… Alternately, you can mix it by hand, and just lick the spoon when you’re done. Much less call for stitches.
Betty’s Pro Tips
- Raisin Plumping: Soak raisins in warm water, rum, or pineapple juice for extra plumpness.
- Juice Removal: Use a mesh colander or cheesecloth to press out carrot mixture juice.
- Batch Size: Recipe yields 24 cupcakes or two 9-inch cakes (bake cakes for 35-40 minutes).
- Storage Tips: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Frosted cupcakes can also be frozen for up to 3 months.
