The Pioneer Woman Tasty Kitchen
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Carrot Cake Cupcakes with Cream Cheese Frosting

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A simple and delicious carrot cake cupcake recipe with cream cheese frosting for my 1-year blog anniversary!

Ingredients

  • FOR THE CUPCAKES:
  • 3 whole Eggs
  • 1 cup Brown Sugar
  • ¾ cups Vegetable/canola Oil
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Kosher Salt
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • 3-½ cups (about 3-4 Large) Carrots, Grated
  • ⅓ cups Chopped Walnuts
  • ½ teaspoons Ground Ginger
  • 1 teaspoon Orange Zest
  • _____
  • FOR THE CREAM CHEESE FROSTING:
  • 1 cup Cream Cheese, Softened And Cut Into Small Cubes
  • 1 Tablespoon Milk
  • 1-⅓ cup Confectioners/powdered Sugar

Preparation

FOR THE CUPCAKES:

Makes 14-18 regular sized cupcakes. Lightly grease muffin tins or fill with cupcake liners.

Preheat oven to 350 degrees F.

In a large mixing bowl, beat eggs and sugar until foamy and thickened, about 2 minutes. Gradually pour in the oil and beat for an additional minute after it is completely added.

Sift together the flour, baking soda and powder, salt, cinnamon and nutmeg. Then add this to the egg mixture. Mix dry ingredients with wet ingredients until fully mixed. Try not to over-mix once these are incorporated. Fold in the carrots, walnuts, ginger and orange zest. Spoon into cupcake liners.

Bake until cake springs back in the center and a knife/toothpick inserted into the center comes out clean, about 15-20 minutes. Remove from oven and allow to cool completely on a wire rack. Frost with cream cheese frosting once cooled.

FOR THE FROSTING:

Makes about 2 cups (enough for the cupcake recipe above).

Using a hand mixer, stand mixer or a whisk, beat cream cheese and milk until smooth. Gradually beat in the sugar, about 1/4 cup at a time, until the desired thickness is reached. If you are planning to pipe the frosting onto the cupcakes, you will want the frosting to be harder and more sugar will be needed. Spread over cupcake with knife or pipe onto cupcakes as desired.

Enjoy!

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Profile photo of Janessa

Janessa on 5.10.2011

I give this a perfect rating because this was my first time baking cupcakes from scratch and they came out heavenly. Moist and tasty even without the frosting. The icing has a nice tang to is that brings out the cakes flavor without being over powering. Not too sweet and I really like that.

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