Ina Garten’s Carrot Cake Cupcakes

Most people make carrot cake in the springtime… I make it in the fall to celebrate my mom’s birthday. 🙂 It’s one of her absolute favorites. I have made this yummy version several times- they are special and delicious.

This recipe was adapted from Barefoot Contessa Parties! Ideas and Recipes for Easy Parties that are Really Fun by Ina Garten. I cut the recipe in half to make 12 cupcakes, adjusted the baking times for a convection oven, and used the orange cream-cheese frosting from my favorite (springtime) orange chiffon bunny cake.

Fabulous! A true gold standard. Happy Birthday, Mom. ❤ ❤

Yield: Makes 12 cupcakes

For the Cake:

• 1 cup sugar
• 1/2 cup plus 2 1/2 T vegetable oil
• 1/2 tsp pure vanilla extract
• 1 large egg plus 2 T beaten egg
• 1 cup all-purpose flour
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 3/4 tsp coarse salt
• 1 1/2 cups grated carrots (less than 1/2 pound)
• 1/2 cup raisins
• 1/2 cup chopped walnuts

For the Orange-Cream Cheese Frosting:

• 1/4 cup butter, 1/2 stick, room temperature
• 4 ounces cream cheese, room temperature (I used light cream cheese)
• 1/2 tsp vanilla extract
• grated orange zest, from about 1/3 of a large orange, about 3/4 tsp
• pinch of coarse salt
• 1 1/2 cups powdered sugar

To Make the Cupcakes:

1. Preheat the oven to 400 degrees, preferably on convection.
2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
3. Add the egg, mix to combine. Repeat with the additional 2 T of beaten egg.
4. In another bowl, whisk together the flour, cinnamon, baking soda, and salt.
5. With the mixer on low-speed, add 1/2 of the dry ingredients to the wet ingredients.
6. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
7. Line muffin pan with paper liners.
8. Using a cookie scoop,  scoop the batter into 12 muffin cups until each is 3/4 full.
9. Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees.
10. Cook an additional 10 minutes, or until a toothpick comes out clean. Cool completely on a rack.

To Make the Frosting:

1. Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
2. Add the zest and salt, beat to combine.
3. Add the sugar and beat until smooth.
4. Pipe onto cooled cupcakes. Refrigerate until ready to serve.

Note: If the recipe is doubled, 3 large eggs can be used to make 22 to 24 cupcakes.

One Year Ago:

• Apple & Pear Galette with Walnut Streusel

Two Years Ago:

• Vanilla Bean Milk Tart with Brown Sugar Crust

Three Years Ago:

• The Best Carrot Cake Ever
• Chocolate Soufflé Cake
• Gluten-Free Hazelnut & Dark Chocolate Brownies

Four Years Ago:

• Back to School Blondies

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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