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Carrot Cake Cupcakes Zoom

Carrot Cake Cupcakes Recipe


What a flavor combination--hearty Carrot Cupcakes with a thick coat of our rich Cream Cheese Icing. One of the most satisfying desserts around!
Makes: About 2 1/2 dozen standard cupcakes or 8 Mini Tasty-Fill cakes. Each cupcake serves 1.
Skill Level: None

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Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.

Step 2

In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.

Step 3

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 4

Do not use pre-shredded carrots.

Step 5

Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

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Ingredients

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2 teaspoons baking soda

4 cups (approx. 1 lb) carrots (freshly shredded)

2/3 cup nuts (chopped)

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$18.99 $14.24

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Carrot Cake Cupcakes is rated 4.6 out of 5 by 45.
Rated 2 out of 5 by from Great flavor, but bad recipe I just made this for Easter and was not I good recipe. I'm especially surprised coming from Wilton. It has great flavor, but I baked them for 23 minutes, most sunk in the middle, and they were all either raw or undercooked. I'm very disappointed to say the least.
Date published: 2018-04-02
Rated 3 out of 5 by from This is weird. I'm by no means a newbie (I own a bakery shop) and I decided to follow this recipe, since it had so many good reviews... This cupcakes spilled all over my pans :( The flavor was yummy but they didn't rise evenly like a good cupcake. I ended up adding a whole cup of extra flour to the second half of the batter and they looked like they should, but obviously the flavor changed... I think this might be a good base recipe to work with, but I definitely need to make some adaptations if I ever decide to bake them again...
Date published: 2014-12-06
Rated 5 out of 5 by from I just bake this carrot cupcake and it come out really delicious and fluffy, this is the best carrot cake ever! I lessen the shredded carrots to 2 cups , cinnamon to 1 tsp and I added 1 tsp of mace , 1/2 tsp allspice , 1/2 nutmeg, 1/4 tsp of cloves and 1/2 cup of evaporated milk. Enjoy Baking!
Date published: 2014-11-15
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