Barefoot Contessa's Carrot Cake Cupcakes

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F
  2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
  3. Add the eggs, 1 at a time.
  4. In another bowl, sift together the flour, cinnamon, baking soda, and salt.
  5. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
  6. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
  7. Mix until just combined.
  8. Line muffin pans with paper liners.
  9. Scoop the batter into 22 muffin cups until each is 3/4 full.
  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. Cool on a rack.
  12. Frosting:.
  13. Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
  14. Add the sugar and beat until smooth.
  15. When the cupcakes are cool, frost them generously and serve.
  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.
Most Helpful

5 5

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!

5 5

A recipe for keeps! I made these cupcakes during a birthday for the first time and I followed every detail and magic! Everybody liked it! Thanks for this recipe!

5 5

My family loved this, I mixed everything but the flour, then I added the flour 1 tablespoon at a time and it came out perfect.