Thursday, February 2, 2012

Carrot Cupcakes with Cream Cheese Frosting

I love the 24 Carrot cupcake from Hey Cupcake!
but I've never attempted to make one myself.
After getting a request from our associate pastor,
I gave it a try.

They turned out surprisingly well! 
There's a great balance of spice, moisture and sweetness
Plus, cream cheese frosting just makes every cupcake more dreamy.

I used this recipe, but don't own a food processor
so I hand grated the carrots and mixed everything in my stand mixer
It still turned out great!
I also added a vanilla bean to the frosting for some pretty
flecks of vanilla and an extra boost of flavor.

What You'll Need:
makes 20-22 cupcakes
2½ cups (12.5 oz) all-purpose flour
1¼ tsp. baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
1/8 tsp. ground cloves
½ tsp. salt
1 lb. (6-7 medium) carrots, peeled
1½ cups (10.5 oz) granulated sugar
½ cup packed light brown sugar
4 large eggs
1½ cups canola, safflower or vegetable oil

1 cup chopped pecans

For the frosting:
12 oz. cream cheese (not softened)
7½ tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3¾ cups confectioners’ sugar, sifted

What To Do:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups).  Add the carrots to the bowl with the dry ingredients and set aside.  Wipe out the bowl of the food processor and fit with the metal blade.  Process the sugars and eggs until frothy and thoroughly combined, about 20 seconds.  With the machine running, add the oil in a steady stream through the feed tube.  Continue to process until the mixture is light in color and well emulsified, about 20 more seconds.  Transfer the mixture to a large mixing bowl.  Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.

Scoop evenly into the prepared cupcake liners.  Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired.

Source: Annie's Eats, cupcakes adapted from Baking Illustrated, frosting adapted from Confections of a Foodie Bride


  1. This. Is. My. Favorite. Type!!!! I LOVE carrot cakes, cupcakes, cookies, anything with carrot cake and cream cheese frosting makes me super happy! Thanks for sharing the recipe!

  2. oh my lordy! those look amazing. yum.

  3. SInce I have been sick...I have ACTUALLY been craving sweets...I wish I had these!!

  4. Oh wow yum! I LOVE carrot cake and cream cheese frosting. Super cute idea to make them into cupcakes. I bet these are absolutely delicious!

  5. Cream cheese frosting is THE best!!! Saw your chocolate frosting post too... I'll have to try that one. :)


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