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Carrot Cake Cupcakes with Cream Cheese Frosting

by Christa on April 8, 2012

Post image for Carrot Cake Cupcakes with Cream Cheese Frosting

Why is it so cute to put little baby carrots on desserts?
Would it be as cute if I made a baby celery stalk or a baby potato?
Maybe, but probably not.
There’s something about baby carrots that are just so dang cute. I’m hooked.

Ity-bity carrots are by far my decoration of choice come Easter time. And what better a dessert to put them on than Carrot Cake Cupcakes?! These Carrot Cake Cupcakes are so moist and stay moist for days! And they are so quick and simple to make. I absolutely adore them.

Happy Easter to all my fellow bakers!

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Carrot Cake Cupcakes with Cream Cheese Frosting
(Makes two dozen cupcakes)
Carrot Cake Cupcakes:
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups vegetable oil
4 large eggs, room temperature
3 cups finely grated carrots

1. Preheat oven to 350 degrees F, and line two cupcake tins with paper liners.
2. In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger, and whisk together. In a large bowl, whisk together the oil and sugar until combined. 
3. Add the eggs one at a time, whisking to incorporated between each addition. Fold in the carrots, the add the dry ingredients to the wet, and using a wooden spoon, gently mix just until combined, and all dry ingredients are wet.
4. Spoon into lined muffin tins, until each cup is about 3/4 the way full. Bake for 16-20 minutes on the middle rack, until a toothpick entered into the center of the cakes comes out clean. Let cool in pans for a few minutes, then remove from tins and let cool completely on a baking rack before frosting.

Cream Cheese Frosting:

16 ounces (2 pkgs.) cream cheese, softened
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
3 cups confectioners sugar
pinch of salt

1. In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. 
2. Add the vanilla and salt and mix until incorporated. Gradually add the sugar, and beat until light and fluffy, about 3-4 minutes.
3. Pipe or spread onto cupcakes as desired. 
4. If you’d like to know how to make the carrot fondant toppers- just e-mail me! 

(Adapted from Smitten Kitchen)

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{ 5 comments… read them below or add one }

All Things Yummy April 9, 2012 at 2:23 am

Those are too cute.


Tatsu April 9, 2012 at 1:49 pm

Those look amazing! I can't wait to try the recipe.


Sunshine April 9, 2012 at 10:43 pm
Pam April 13, 2012 at 12:01 am

So cute & tasty!


Amy May 9, 2012 at 3:18 am

Very cute! I can’t wait to try these! I’ll probably end up eating them all!;)


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