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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 200°C (400°F fan/gas mark 6). Line muffin tin with 22 cupcake liners, spacing them evenly.
- 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.
- Dry Ingredients: Sift flour, ground cinnamon, bicarbonate of soda, and salt into a separate bowl, ensuring no lumps and even distribution.
- 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.
- 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.
- Cooling: Transfer cupcakes to a wire rack and allow to cool completely to room temperature.
- Frosting Creation: Beat cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add powdered sugar, mixing until light and fluffy.
- 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