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My review
Carrot Cake Cupcakes with Cream Cheese Icing
GeniusTeenager15
"A moist carrot cake is topped with creamy cream cheese frosting."
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Ingredients
1 h 20 m servings 611 calsOriginal recipe yields 12 servings (1 dozen cupcakes)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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
Per Serving: 611 calories; 32.6 g fat; 74 g carbohydrates; 7.5 g protein; 144 mg cholesterol; 363 mg sodium. Full nutrition
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Reviews
Read all reviews 2023 Ratings
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Most helpful positive review
3/29/2012
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 ...
Most helpful critical review
4/8/2012
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 m...
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4/8/2012
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 m...
3/29/2012
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 ...
4/4/2012
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.
8/7/2012
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...
1/7/2013
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 br...
2/27/2013
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...
3/30/2013
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 Van...
7/9/2013
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 s...