Description
Ina Garten’s carrot cake cupcakes combine classic comfort with gourmet elegance, delivering moist, spiced perfection topped with silky cream cheese frosting. Rich layers of flavor will delight guests at any gathering, inviting celebration with each delectable bite.
Ingredients
Scale
- 3 cups (710 ml) grated carrots
- 3 extra-large eggs
- 2 cups (240 g) all-purpose flour
- 1 ⅓ cups (320 ml) vegetable oil
- 2 cups (400 g) sugar
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 1 ½ tsp kosher salt
- 1 tsp pure vanilla extract
- 1 cup (150 g) raisins
- 1 cup (100 g) chopped walnuts
- ¾ lb (340 g) cream cheese, at room temperature
- ½ lb (227 g) unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- 1 lb (454 g) confectioners’ sugar
Instructions
- Mixing Wet Components: Whisk granulated sugar, vegetable oil, and vanilla extract in a large mixing bowl. Integrate extra-large eggs individually, ensuring thorough blending after each addition.
- Preparing Dry Mixture: Combine all-purpose flour, ground cinnamon, baking soda, and kosher salt in a separate bowl. Gradually fold half the dry ingredients into wet mixture, stirring until creating a smooth, uniform batter.
- Incorporating Add-ins: Gently fold remaining dry mixture with freshly grated carrots, plump raisins, and roughly chopped walnuts into the batter, ensuring even ingredient distribution.
- Prepping for Baking: Preheat oven to 400°F (200°C). Line muffin tray with paper liners, filling each approximately three-quarters full to allow proper rising during baking.
- Baking Process: Place muffin tray in preheated oven. Bake for 10 minutes at 400°F (200°C), then reduce temperature to 350°F (175°C). Continue baking 30-35 minutes, checking doneness with a toothpick inserted into cupcake center.
- Frosting Creation: While cupcakes cool, blend room-temperature cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add confectioners’ sugar, mixing to achieve a luxurious, creamy consistency.
- Finishing Touch: Once cupcakes reach room temperature, generously apply cream cheese frosting to each cupcake’s surface. Serve and enjoy these delectable carrot cake cupcakes with loved ones.
Notes
- Measure Precisely: Use exact measurements for consistent texture and taste, especially for flour, sugar, and spices.
- Room Temperature Ingredients: Bring eggs and cream cheese to room temperature to ensure smooth blending and better integration.
- Raisin and Nut Tip: Pat grated carrots, raisins, and chopped walnuts dry to prevent excess moisture in the batter.
- Cooling Technique: Let cupcakes cool completely before frosting to prevent melting and maintain a perfect cream cheese topping.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 650
- Sugar: 70 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg