Rating: 2.93 stars
28 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 10

My family doesn't really like carrot cake but I love it. So I experimented with my own recipe and found that finely grinding walnuts in a coffee grinder made all the difference. Now we all can enjoy them. Top muffins with your favorite cream cheese frosting.

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
12 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 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.

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  • Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating until fully incorporated before adding the next egg. Mix vanilla extract into creamed butter mixture.

  • Whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. Mix 1/3 of the flour mixture into the creamed butter mixture until just combined; add 1/2 of the milk and mix until combined. Stir 1/2 of the remaining flour mixture into the batter; add the remaining milk and mix until combined. Mix the remaining flour mixture into the batter and fold in carrots. Scoop batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.

Nutrition Facts

374 calories; protein 4g; carbohydrates 51.2g; fat 17.7g; cholesterol 72.5mg; sodium 321.6mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 5 stars
02/25/2016
For those who are having problems with rising add and extra 1/4 cup of flour and decrease the milk to 1/2 cup. The main recipe is for the environment I live in. Sorry about that. Gluten Free Version: subbing 150 grams of gluten free all purpose flour and left out the salt (all for health issues). Read More
(8)

Most helpful critical review

Rating: 3 stars
03/26/2016
This cupcake was a disappointment for me. First off the cupcakes just would not bake! The cupcakes just started going over the edge and became hard on the edges! Finally when they did cook I took them out to cool and they started to sink down and became very dense! These cupcakes did taste very good though. It was not to sweet and it had a good balance the amount of carrots were not over powering either. Over all these cupcake were really not something i would make again. Read More
(4)
28 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 10
Rating: 5 stars
02/25/2016
For those who are having problems with rising add and extra 1/4 cup of flour and decrease the milk to 1/2 cup. The main recipe is for the environment I live in. Sorry about that. Gluten Free Version: subbing 150 grams of gluten free all purpose flour and left out the salt (all for health issues). Read More
(8)
Rating: 5 stars
10/27/2014
These muffins have become a staple in my house. My family and I enjoy these very much. I make gluten free and gluten versions of these with no problems in either. They are light and delicate with the cinnamon adding a nice touch reminding you of Thanksgiving and Holiday time. I've been making these for months (when they were still unpublished) and the outcome is always consistent. The walnuts add a nice texture. The sugar/flour ratio is right on never too sweet. I recently made a batch omitting the butter adding 1 cup of sugarless "Chunky Pumpkin Apple Butter from sueb" on the AR site. The pumpkin and cinnamon really sparkle and the result is a bit more dense but still very good. They taste like light pumpkin bread with walnuts. Thank you Bobby Susan for the versatile recipe. Read More
(4)
Rating: 3 stars
03/25/2016
This cupcake was a disappointment for me. First off the cupcakes just would not bake! The cupcakes just started going over the edge and became hard on the edges! Finally when they did cook I took them out to cool and they started to sink down and became very dense! These cupcakes did taste very good though. It was not to sweet and it had a good balance the amount of carrots were not over powering either. Over all these cupcake were really not something i would make again. Read More
(4)
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Rating: 1 stars
03/11/2016
It took close to an hour for the cupcakes to bake and were horrible. Thanks anyway. Read More
(1)
Rating: 5 stars
07/17/2015
I love these cupcakes! I just replaced the walnuts with coconut and white ghirdelli chocolate it still came out amazing. Read More
(1)
Rating: 5 stars
12/03/2015
I made these cupcakes and my family loved them. I also make the boxed kind. These won hands down. They gobbled them up. I will definitely make them again. Read More
(1)
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Rating: 3 stars
01/30/2016
It smelled amazing but the cupcakes wouldn't rise. They ended up being a really weird shape at the drips off Read More
(1)
Rating: 5 stars
05/26/2015
These cupcakes are amazing. Read More
(1)
Rating: 3 stars
02/23/2016
I've made these twice and both times they have fallen in the middle. I have accounted for altitude but they still look awful. The taste is fantastic however so I'm going to keep trying for a successful fix. Read More
(1)