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.

Advertisement

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.

    Advertisement
  • 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

373.8 calories; protein 4g 8% DV; carbohydrates 51.2g 17% DV; fat 17.7g 27% DV; cholesterol 72.5mg 24% DV; sodium 321.6mg 13% DV. Full Nutrition

Reviews (24)

Read More Reviews

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)
26 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 8
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)
Advertisement
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)
Advertisement
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)