Heavenly Barefoot Contessa’s Carrot Cake Cupcakes Recipe For Joy

Decadent carrot cake cupcakes from the Barefoot Contessa have been delighting dessert lovers for years.

This classic recipe brings together warm spices and rich cream cheese frosting in a delightful handheld treat.

Perfectly moist and packed with flavor, these cupcakes offer a delectable twist on traditional cake.

Each bite delivers a harmonious blend of sweet carrots, crunchy nuts, and smooth frosting that melts in your mouth.

The recipe strikes a balance between comfort food and gourmet indulgence, making it ideal for any occasion.

Home bakers love how simple yet impressive these cupcakes can be.

You’ll fall in love with this foolproof dessert that promises to become a new staple in your baking repertoire.

Step-by-Step Carrot Cupcake Instructions

• Oven Preparation

Warm up the kitchen appliance and get your cupcake tin ready with cute paper liners.

• Wet Mixture Magic

Grab a big mixing bowl and combine sweet sugars with rich oils and fragrant vanilla. Crack eggs gently into the mixture, blending until smooth and creamy.

• Dry Ingredient Harmony

In another bowl, whisk together flour, warm cinnamon, and rising agents to create a delicate powder blend.

• Batter Creation

Slowly merge dry ingredients into wet mixture. Softly fold in grated carrots, sweet raisins, and crunchy walnuts until just combined.

• Baking Adventure

Carefully distribute batter into paper cases, filling each about three-quarters full. Start with a hot oven, then reduce temperature midway through baking. Watch for golden edges and a clean center when tested.

• Frosting Finale

Whip cream cheese with butter and vanilla until silky. Gradually incorporate powdered sugar, creating a cloud-like topping that’s irresistibly smooth.

• Serving Delight

Let cupcakes cool completely, then generously crown each with luscious frosting. Enjoy these little moments of pure happiness.

Enhancements for Carrot Cake Cupcakes

• Bake Creative Twists and Pro Tips
• Replace walnuts with pecans or almonds for a different nutty crunch. Try toasted coconut flakes or dried cranberries for extra texture and flavor complexity.
• Enhance the warmth by adding ground ginger, nutmeg, or cardamom to the dry ingredients. A pinch of these spices will elevate the traditional carrot cake profile.
• Bake cupcakes up to two days in advance and store in an airtight container at room temperature. Frost just before serving to maintain optimal freshness and texture.
• Experiment with decorative piping techniques using different pastry tips. Sprinkle chopped nuts, edible flowers, or cinnamon on top for a professional bakery-style presentation.

Serving Tips for Carrot Cake Cupcakes

• Garnish with Nutty Crunch: Sprinkle chopped walnuts or pecans on top of the frosted cupcakes for an extra layer of texture and nutty flavor.
• Pair with Creamy Companions: Serve alongside a scoop of vanilla ice cream or a dollop of fresh whipped cream to complement the cake's warmth and spice.
• Create a Dessert Platter: Arrange the cupcakes on a beautiful cake stand with a few fresh mint leaves or edible flowers for an elegant and inviting presentation that will impress guests.
• Weekend Brunch Highlight: Add these cupcakes to your weekend brunch spread as a sweet finale, perfectly paired with a hot cup of coffee or tea for a delightful morning treat.

Keeping Carrot Cupcakes Fresh

• Quick Refrigeration Strategy: Store frosted cupcakes in an airtight container inside the refrigerator for up to 4 days, maintaining their delightful texture and flavor.
• Freeze for Future Enjoyment: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container to preserve freshness for 2-3 months. Thaw at room temperature before adding cream cheese frosting.
• Frosting Storage Tips: Keep unused cream cheese frosting sealed in the refrigerator for 5-7 days. Always allow frosting to reach room temperature and whip briefly before spreading to restore its creamy consistency.
• Room Temperature Care: Leave cupcakes at room temperature for no more than 2 hours to prevent bacterial growth. During warmer days, refrigerate immediately after serving to maintain optimal taste and safety.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 450 kcal

Servings: 24

Carrot Cake Cupcakes: What You’ll Need

• Vegetable Oil: Keeps cupcakes incredibly moist and tender, ensuring soft crumb texture.
• Sugar: Provides sweetness and helps create perfect golden-brown caramelization.
• Eggs: Binds ingredients together and adds rich, luxurious structure to the batter.

• Cinnamon: Delivers warm, cozy aroma and classic carrot cake essence.
• Vanilla: Enhances overall flavor complexity with delicate sweet undertones.
• Salt: Balances sweetness and amplifies other ingredient flavors.

• All-Purpose Flour: Creates fundamental cake structure with light, delicate crumb.
• Bicarbonate Of Soda: Helps cupcakes rise beautifully and achieve perfect fluffy texture.
• Carrots: Adds natural sweetness, moisture, and unexpected nutritional boost.
• Raisins: Introduces delightful chewy bursts of concentrated fruity sweetness.
• Walnuts: Provides delicious crunch and rich, nutty undertones.

• Cream Cheese: Creates luxuriously smooth, tangy base for classic frosting.
• Butter: Adds richness and helps stabilize frosting consistency.
• Vanilla: Softens cream cheese's sharp edge with gentle sweetness.
• Icing Sugar: Delivers perfect sweetness and helps achieve silky, spreadable texture.

Baking Tools for Carrot Cake Cupcakes

• Electric mixer: Essential for beating wet ingredients smoothly and mixing batter evenly.
• Large mixing bowl: Perfect for combining wet ingredients and creating the cupcake batter.
• Separate mixing bowl: Needed for sifting and mixing dry ingredients.
• Muffin tin: Holds paper cases for baking cupcakes and ensures uniform shape.
• Paper cupcake cases: Helps with easy removal and creates neat individual cupcakes.
• Sifter or fine mesh strainer: Helps sift dry ingredients to remove lumps.
• Wire cooling rack: Allows cupcakes to cool evenly and prevents soggy bottoms.
• Skewer or toothpick: Used to test doneness by checking if it comes out clean.
• Spatula: Helps fold ingredients and scrape batter from sides of the bowl.
• Grater: Used for shredding carrots for the cake batter.

Moist Barefoot Contessa Carrot Cake Cupcakes Recipe

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4.9 from 31 reviews

• Total Time: 1 hour 5 minutes
• Yield: 24 1x

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Description

Ina Garten’s carrot cake cupcakes blend classic comfort with sophisticated baking techniques. Cream cheese frosting and perfectly spiced batter create a delightful dessert you’ll savor with pure culinary pleasure.

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Ingredients

Scale 1x2x3x

• 3 large eggs
• 3 cups (250 grams) grated carrots
• 320 ml (10.8 fl oz) vegetable oil
• 400 grams (14.1 oz) caster sugar
• 250 grams (8.8 oz) plain flour
• 150 grams (5.3 oz) raisins
• 150 grams (5.3 oz) chopped walnuts
• 2 tsps ground cinnamon
• 2 tsps bicarbonate of soda
• 1 ½ tsps sea salt
• 1 tsp vanilla extract
• 340 grams (12 oz) full-fat cream cheese, room temperature
• 225 grams (8 oz) unsalted butter, room temperature
• 450 grams (15.9 oz) icing sugar
• 1 tsp vanilla extract

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Instructions

1. Preparation: Preheat oven to 200°C (400°F fan/gas mark 6). Line muffin tin with 22 cupcake liners, spacing them evenly.
2. Wet Mixture: Using an electric mixer, blend granulated sugar, vegetable oil, and vanilla extract. Add eggs individually, mixing thoroughly after each addition to create a smooth, homogeneous batter.
3. Dry Ingredients: Sift flour, ground cinnamon, bicarbonate of soda, and salt into a separate bowl, ensuring no lumps and even distribution.
4. Batter Assembly: Incorporate dry ingredients into wet mixture at low speed. Gently coat grated carrots, raisins, and walnuts with remaining dry ingredients, then fold into batter until just combined.
5. Baking Process: Fill cupcake liners three-quarters full. Bake initially at 200°C for 10 minutes, then reduce temperature to 180°C (350°F fan/gas mark 4) and continue baking for 30-35 minutes until a testing skewer comes out clean.
6. Cooling: Transfer cupcakes to a wire rack and allow to cool completely to room temperature.
7. Frosting Creation: Beat cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add powdered sugar, mixing until light and fluffy.
8. Finishing Touch: Once cupcakes are fully cooled, generously spread or pipe cream cheese frosting, creating elegant swirls or peaks on top of each cupcake.

Notes

• Precise Ingredient Measurement: Use kitchen scale for accurate flour and sugar measurements to ensure consistent texture and sweetness.
• Moisture Management: Grate carrots finely and squeeze out excess moisture to prevent soggy cupcakes and maintain perfect crumb structure.
• Raisin and Nut Prep: Lightly toast walnuts and plump raisins beforehand to enhance their flavor and prevent sinking in the batter.
• Temperature Control: Start with high oven temperature to create initial rise, then reduce heat to ensure even baking and prevent burning.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 450
• Sugar: 45 g
• Sodium: 300 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg