So for Father’s day I decided to make my dad Carrot Cake Cupcakes since Carrot Cake is one of his favorites. These cupcakes came out amazing and I think they are my best cupcakes to date! I got the original recipe here, however I altered it slightly because I don’t use as much sugar as a lot of recipes call for. I usually use about half the sugar. Since I was in such a rush to make these with the blogger meetup being on Saturday, I couldn’t take pictures of me making these, but I promise you I did follow the below recipe and made them myself. Also they even taste good without icing.
- 2 cups of sugar (I used 1)
- 1 1/3 cups vegetable oil
- 3 eggs
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 3 cups grated carrots
- 1 cup raisins
- 1 cup chopped walnuts
For the frosting:
- ¾ pound cream cheese at room temperature
- ½ pound unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioner’s sugar
- Preheat oven to 350 degrees.
I usually wait to do this because my oven heats up really quickly.
- Beat the sugar, oil, and vanilla in a bowl of an electric mixer. Add the eggs 1 at a time. In another bowl, add the flour cinnamon,
baking soda, and salt. With the mixer on
low speed, add ½ of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts
to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line cupcake pan with paper liners. Scoop the batter ¾ full. Bake at 400 degrees for 10-15 minutes. The recipe calls to reduce the oven
temperature to 350 and bake for another 35 minutes but I don’t like dry
cupcakes so I left it as is. A few of them were still a little raw so those were put back in for a few minutes later on but the rest of them came out just fine.
- For the frosting add the cream cheese, butter, and vanilla
in a bowl then later add the sugar and beat until smooth.