Are you on the hunt for a carrot cake recipe that delivers perfection every time? Ina Garten’s carrot cake cupcakes are your answer. Beloved by fans for their balance of sweetness, spice, and creaminess, these cupcakes are a hit for birthdays, holidays, or any day you crave a little indulgence. This guide will walk you through everything you need to know to master them at home.

Why Ina Garten’s Carrot Cake Cupcakes Are So Popular

These cupcakes are celebrated for their moist texture, rich flavor, and irresistible cream cheese frosting. Ina’s recipe incorporates shredded carrots, raisins, and walnuts for a delightful combination of chewiness and crunch. The cream cheese frosting adds a tangy-sweet touch that elevates the cupcakes to a whole new level.

ina garten carrot cake cupcakes recipe

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Ingredients

For the Cake

2 cups granulated sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs or 4 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots about 4 medium carrots
1 cup raisins
1 cup chopped walnuts

For the Cream Cheese Frosting

3/4 pound cream cheese at room temperature
1/2 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar sifted

Instructions

Making the Cupcakes

Preheat Your Oven: Set it to 350°F (175°C). Line two standard muffin tins with cupcake liners.
Mix the Wet Ingredients: In a large bowl, beat the sugar, vegetable oil, and vanilla extract with an electric mixer until smooth. Add the eggs one at a time, mixing well after each addition.
Prepare the Dry Ingredients: Sift together the flour, cinnamon, baking soda, and salt in a separate bowl.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture on low speed until just combined. Toss the grated carrots, raisins, and walnuts with a small amount of flour to coat, then fold them into the batter.
Fill the Liners: Spoon the batter into the prepared cupcake liners, filling each about three-quarters full.
Bake: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.

Making the Cream Cheese Frosting

Beat the Cream Cheese and Butter: In a large bowl, use an electric mixer to beat the cream cheese and butter until smooth and fluffy.
Add Flavoring: Mix in the vanilla extract and a pinch of salt.
Incorporate the Sugar: Gradually add the sifted confectioners' sugar, beating until the frosting is smooth and spreadable.
Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting. Use a piping bag for a professional look or an offset spatula for a rustic touch.

Tips for Perfect Cupcakes

Room Temperature Ingredients: Make sure eggs, cream cheese, and butter are at room temperature for easier mixing and smoother results.
Even Baking: Rotate the muffin tins halfway through baking to ensure even cooking.
Garnish with Flair: Top the frosted cupcakes with a sprinkle of chopped walnuts, shredded coconut, or candied carrot curls for extra visual appeal.

FAQs

For more homestyle baking inspiration, try these family-favorite cinnamon rolls after mastering the carrot cake cupcakes.

Q: Can I make these cupcakes ahead of time? A: Absolutely! You can bake the cupcakes up to two days in advance. Store them unfrosted in an airtight container at room temperature. Frost them just before serving.

Q: How should I store leftover cupcakes? A: Store frosted cupcakes in the refrigerator for up to three days. Let them come to room temperature before enjoying.

Q: Can I freeze these cupcakes? A: Yes, the unfrosted cupcakes freeze beautifully. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to three months. Thaw at room temperature before frosting.

Q: What if I don’t like raisins or walnuts? A: Feel free to omit them or substitute with dried cranberries, pecans, or even shredded coconut for a twist.

Why You Should Try This Recipe

Ina Garten’s carrot cake cupcakes are more than just a dessert—they’re an experience. The combination of warm spices, sweet carrots, and tangy cream cheese frosting creates a harmony of flavors that will leave everyone asking for seconds. Whether you’re a seasoned baker or a novice, this recipe is approachable and rewarding.

So why wait? Gather your ingredients, preheat your oven, and treat yourself to these unforgettable cupcakes today!