How to Make Carrot Cake Cupcakes

Another way to enjoy the universally loved and for every popular healthy recipes for desert carrot cake is to make them into lovely cupcakes. Carrot cake cupcakes are also easier to transport for picnics, potluck, children’s party, or when giving it away as a present.

This recipe makes 24 regular cupcakes. You can decorate it with candy sprinkles or sugar glaze anyway you like to suit the occasion after frosting the carrot cake cupcakes with cream cheese frosting with your other healthy meals.

Ingredients:

2 cups sugar

1 1/2 cups vegetable oil (yes, you read that right. That's what makes them oh so moist and delicious!)

4 large eggs

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

3 cups finely grated peeled carrots (about 1 pound)

1/2 cup chopped pecans

1/2 cup raisins (optional)

Cream Cheese Frosting:

4 cups (1 pound box) powdered sugar

2 (8-ounce) packages cream cheese, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

4 teaspoons vanilla extract

Directions:

1. Preheat oven to 325 degrees. Grease and flour muffin tins (do not use muffin tin liners for this recipe due to high oil content). Set pan aside. 

2. Beat sugar and vegetable oil in bowl using an electric mixer until combined. Then add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg. Slowly add into sugar and oil mixture. Stir in carrots, chopped pecans and raisins (if using). 

3. Pour batter into prepared muffin tins, dividing equally. Bake about 30 minutes (check for doneness by inserting a toothpick into the center of the cupcake; it should come out clean). Remove from oven and let cool about 10 minutes. Run a knife around the edge to loosen each cupcake, and remove cupcakes from pans. Place on a rack to cool completely. When cool, frost with Cream Cheese Frosting. 

4. To make cream cheese frosting, mix powdered sugar, cream cheese, butter, and vanilla extract in a bowl of an electric mixer. Beat all ingredients until smooth and creamy. Spread onto cooled cupcakes.