A moist carrot cake is topped with creamy cream cheese frosting.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
12
Yield:
1 dozen cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grease 12 muffin cups with butter or line with paper liners.

  • Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.

  • Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.

  • Stir carrots into mixture until well combined.

  • Fill the prepared muffin cups about 2/3 full with carrot mixture.

  • Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.

  • Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.

  • Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.

Nutrition Facts

611 calories; protein 7.5g; carbohydrates 74g; fat 32.6g; cholesterol 143.7mg; sodium 363mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/30/2012
I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the morning. Read More
(23)

Most helpful critical review

Rating: 1 stars
04/09/2012
I have to start off by saying that the flavor of the cupcakes were good however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use more oil than this one calls for. Good Luck Read More
(27)
31 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 5
Rating: 1 stars
04/08/2012
I have to start off by saying that the flavor of the cupcakes were good however they were the driest cupcakes that I have ever tasted or tried to eat. If you use this recipe make sure you use more oil than this one calls for. Good Luck Read More
(27)
Rating: 4 stars
03/29/2012
I've been making Carrot Cake for years! Lovely recipe; although I added golden raisins & walnuts and halved the sugar and added Splenda to lighten it up. Very nice with a cup of coffee in the morning. Read More
(23)
Rating: 1 stars
04/05/2012
Made 12 large and 16 mini cupcakes. Batter was dry and dense. Frosting recipe had double the amount of cream cheese and butter needed and still I had a cup of it left over. Read More
(21)
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Rating: 3 stars
08/07/2012
I made this cake and I added extra oil and some water with it. After reading the reviews I was afraid it would be too dry. I used 1/4 cup of oil and 1/4 cup of water. The cake was delicious and so was the icing. I believe the icing could be cut in half though because there was too much of it. Read More
(13)
Rating: 4 stars
01/07/2013
The cake turned out great... But I was having a look at the other comments and and I saw that people were saying the cupcakes they made were really dry. But then I saw one comment that was so brilliant she used 1/4 cup of canola oil and 1/4 cup of water I imidiatly used the tweak and it was wonderful. I would recomend to use a different recipe for the cream cheese icing because there was way to much icing. Read More
(9)
Rating: 3 stars
02/27/2013
I just wanted to say that i was looking for a recipe like the one i use to use. And i thought this would be a close second. But i want to say that i was very disappointed with the results of the batter. Wayyyy to dry! and the ONLY reason i am giving it a 3 stars because of Kimberly Parkers' post about adding oil and water. Thank you so much! You saved my cupcakes! Read More
(7)
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Rating: 4 stars
03/30/2013
Great recipe but WAY TOO MUCH icing. Definitely half that part for the amount of cupcakes this recipe makes. So 1/2 (2) 8oz bars of butter 1 cup confectioners sugar 1 package of cream cheese Vanilla you can keep the same. Read More
(3)
Rating: 4 stars
07/09/2013
I saw everyone's comments that it was dry but I have often used baby food carrots in place of normal carrots (12 ounces total). They weren't as moist as my normal carrot cake recipe but they still had a nice consistency and tasted delicious:) Read More
(2)
Rating: 5 stars
03/03/2013
I tried this recipe and thought that it was great. Next time when I make this recipe I will add either walnuts pecans or chocolate chips to the recipe. This recipe is easy to make and had a great flavour too. Read More
(2)
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