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ina garten carrot cake cupcakes

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.