Description
Ina Garten’s carrot cake cupcakes deliver classic comfort with gourmet sophistication. Moist spiced cake topped with silky cream cheese frosting creates an irresistible dessert perfect for sharing with family and friends.
Ingredients
Scale
Main Ingredients:
- 3 cups (710 ml) grated carrots
- 3 extra-large eggs
- 2 cups (240 g) all-purpose flour
- 1 ⅓ cups (320 ml) vegetable oil
- 2 cups (400 g) sugar
Spices and Leavening Agents:
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 teaspoon pure vanilla extract
Additional Ingredients:
- 1 cup (150 g) raisins
- 1 cup (100 g) chopped walnuts
- ¾ pound (340 g) cream cheese, at room temperature
- ½ pound (227 g) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound (454 g) confectioners’ sugar
Instructions
- Prepare the oven by heating it to 400°F (200°C), creating an ideal environment for baking the cupcakes.
- In a spacious mixing vessel, whisk together granulated sugar, vegetable oil, and pure vanilla extract until thoroughly blended. Incorporate extra-large eggs individually, ensuring each is fully integrated before adding the next.
- Create a separate mixing bowl for dry ingredients, combining all-purpose flour, ground cinnamon, baking soda, and kosher salt. Gently fold half of this dry mixture into the wet ingredients, stirring until a smooth, uniform batter forms.
- Fold the remaining dry mixture with freshly grated carrots, plump raisins, and roughly chopped walnuts. Carefully incorporate this mixture into the existing batter, ensuring even distribution of ingredients.
- Prepare a muffin tray by lining each cup with paper liners. Distribute the batter evenly, filling each liner approximately three-quarters full to allow proper rising during baking.
- Position the muffin tray in the preheated oven. Bake for 10 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C). Continue baking for 30-35 minutes, periodically checking doneness by inserting a toothpick into the center of a cupcake – a clean toothpick indicates complete baking.
- Allow cupcakes to cool completely while preparing the frosting. In a separate mixing bowl, blend room-temperature cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add confectioners’ sugar, mixing until achieving a luxurious, creamy consistency.
- Once cupcakes have reached room temperature, generously apply the cream cheese frosting to each cupcake’s surface. Serve and savor these delectable carrot cake cupcakes with friends and family.
Notes
- Enhance flavor development by bringing ingredients to room temperature before mixing.
- Transform ordinary weekend baking into a memorable family bonding experience.
- Delight taste buds with perfectly balanced sweet and spiced cupcake sensations.
- Elevate dessert presentation with minimal effort and maximum deliciousness.
- Store easily in freezer for spontaneous treat moments up to three months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 543 kcal
- Sugar: 47 g
- Sodium: 253 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 82 mg