Carrot Cake Cupcakes


1 pound of carrots, peeled and grated

3 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

2 cups sugar

1 cup vegetable oil

3 cups unbleached all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 cup chopped walnuts

1 cup raisins


Pre-heat the oven to 350. Prepare muffin tin(s) by lining cups with 24 muffin papers.

In a large bowl, mix together grated carrots, eggs, buttermilk,vanilla, sugar and vegetable oil. Whisk by hand until thoroughly combined.

In a separate bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.

Fold dry ingredients into wet ingredients until just combined. Be careful not to over-mix.

Gently fold in walnuts and raisins.

Fill muffin cups 3/4 full.

Bake at 350 for 20-25 minutes.

Cool completely before frosting with cream cheese frosting – recipe follows:


Cream Cheese Frosting:

2 sticks of butter, at room temperature

16 oz. cream cheese, at room temperature

1 1/2 cups powdered sugar

Cream together butter and cream cheese on low-speed of an electric mixer.

Add powdered sugar and mix until thoroughly incorporated.

Spread on cooled cupcakes.

3 thoughts on “Carrot Cake Cupcakes

  1. Pingback: Garden Sweets « My Little Corner of Rhode Island

    • I started doing cupcakes instead of big cakes after my kids left home. Satisfies the urge to bake without leaving a lot to go stale – or be eaten by the two of us at one sitting!
      Having half the batch in the freezer makes it easy to pop them out for unexpected company, too.

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