Rating: 3.5 stars
30 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 5

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



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


Instructions Checklist
  • 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

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