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    You are in: Home / Recipes / Barefoot Contessa's Carrot Cake Cupcakes Recipe
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    Barefoot Contessa's Carrot Cake Cupcakes

    Barefoot Contessa's Carrot Cake Cupcakes. Photo by cyaos

    1/2 Photos of Barefoot Contessa's Carrot Cake Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Juenessa's Note:

    From Barefoot Contessa Parties! The cake is very moist and the icing is delicious!

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    Units: US | Metric

    For the frosting


    1. 1
      Preheat the oven to 350°F
    2. 2
      Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
    3. 3
      Add the eggs, 1 at a time.
    4. 4
      In another bowl, sift together the flour, cinnamon, baking soda, and salt.
    5. 5
      With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
    6. 6
      Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
    7. 7
      Mix until just combined.
    8. 8
      Line muffin pans with paper liners.
    9. 9
      Scoop the batter into 22 muffin cups until each is 3/4 full.
    10. 10
      Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
    11. 11
      Cool on a rack.
    12. 12
    13. 13
      Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
    14. 14
      Add the sugar and beat until smooth.
    15. 15
      When the cupcakes are cool, frost them generously and serve.
    16. 16
      **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.

    Ratings & Reviews:

    • on September 10, 2014


      Delicious!! Finely chopped the walnuts and it added a nice crunch. Did not use raisins. I only made half the frosting, and it made me about 30 small cupcakes. I left 6 without frosting and they were also delicious - great breakfast food!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2013


      This are AMAZING!!! I added chopped walnuts on top along with the carrot shavings.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2010


      Definitely made too much frosting! But they tasted delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Barefoot Contessa's Carrot Cake Cupcakes

    Serving Size: 1 (2808 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 510.5
    Calories from Fat 282
    Total Fat 31.4 g
    Saturated Fat 11.0 g
    Cholesterol 72.6 mg
    Sodium 303.0 mg
    Total Carbohydrate 55.4 g
    Dietary Fiber 1.4 g
    Sugars 43.2 g
    Protein 4.5 g

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