Saturday, May 14, 2011

Carrot Cake Cupcake!

Carrot Cake Cupcakes!!

1 Cup Flour
1 Cup Brown Sugar
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Baking Soda
1 tsp Baking Power
2 Eggs
½ Cup Oil
2 Cups Shredded Carrots
1/3  cup chopped walnuts
1/3 cup chocolate chips

Makes 12 cupcakes

Preheat oven to 350 degrees

Line your cupcake tin with liners

In a medium bowl mix together your dry ingredients.  Flour, sugar, cinnamon, nutmeg, baking soda and baking powder.


Brown Sugar 

Cinnamon and  Nutmeg 

Baking soda and Baking powder 

Ahhh - all the dry ingredients! 

Take a fork or something and smoosh it all together. 

Get two eggs. 

Beat them together. 

Then add the oil and keep beating. 

Start slowly adding your dry mixture. 

I did about a cup at a time. 

Shred your carrots.  First time I grated.  Next time I used the food processor and then this machine - did the same thing and saved my arms a lot of work! 

Add them to your mixing bowl. 

Get your nuts - I used walnuts. 

Then your chocolate chips (OK - I used a lot more than 1/3 of a cup) 

Then I put them in the mini chopper and chopped them up. 


Then add it to your mixing bowl.  I have read to stir it in, I am lazy - I just used the mixer - I am lazy! 

See - it's mixing nicely! 

Then pour it into something that won't make a mess when you are filling your cupcake liners.

All filled and ready to go - this makes 12 perfectly. 

This this them about half way done as I turned them. 

Cooling down on the cooling rack.  Don't they look good as is! 

While the cupcakes are cooling – make your frosting.

8 ounce Cream Cheese softened
½ cup butter (one stick)
2 tsp vanilla
6 cups of softened power sugar

  • Sift your sugar – then measure your 6 cups
  • Beat cream cheese, butter and vanilla
  • Slowly add powdered sugar, I did about a cup at a time
Use a large tip in a pastry bag – I put mine in a tall glass and poured it into the bag.  Opps – wait – this is where I added food coloring to tint it orange.

Then swirl it on your cooled cupcakes.

I topped mine with some powered sugar.  I put it in my sifter and brought the cooling rack over to the sink – then put it right on – no mess to clean up – and a nice light dusting for an added décor.

The taste – perfection!

Linking up to these parties!


  1. Yum! I love carrot cake and these look to die for! I can't wait to try it - thanks for the recipe!


  2. These look amazing! So full of color and I know they have to be delicious! Please share your awesome recipe with our readers by linking it up at Muffin (and Cupcake) Monday. Thanks!

  3. Thanks so much for linking up at Muffin Monday! Hope to see you again next week.



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