Carrot Cake Cupcakes Recipe

Carrot Cake Cupcakes Recipe
By Ann
A moist and scrumptious carrot cake recipe. These from scratch carrot cake cupcakes are a taste of spicy deliciousness that are easy to make. Frosted or unfrosted this carrot cake recipe is simply fabulous.

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 55 Minutes

Ingredients:

● 1 cup Water, boiling
● ½ cup Raisins
● ¾ cup All Purpose Flour, sifted
● ¼ cup Sugar (can use white or brown)
● ¾ tsp Baking Powder
● 1 tsp Cinnamon
● ½ tsp Ground Cloves
● ½ tsp Vanilla
● 2 Eggs, beaten
● 1/3 cup Vegetable Oil
● ¾ cup Crrots, shredded

Directions:

● Preheat the oven to 350°.
● Line cupcake pan with paper liners (enough to make 8 carrot cakes) or grease well; set aside.
● In a small bowl, put raisins in boiling water. Let steep for 10 min (while you’re putting the other ingredients together), and then drain the water from them.
● In a bowl, combine flour, sugar, baking powder, cinnamon and cloves. Mix well.
● In a separate bowl, mix eggs, oil, and vanilla.
● Add the wet ingredients into the dry ingredients; mix well.
● Add the raisins and carrots; mix until blended.
● Spoon the batter into the cupcake pan, dividing evenly among the cups, until approximately ¾ full.
● Bake for 25 – 30 minutes or until a toothpick comes out clean.
● Allow to cool on a wire rack.
● Frost with cream cheese frosting to serve as a cupcake, or serve unfrosted as a muffin.

● Makes 8 Carrot Cake Cupcakes

Carrot Cake Cupcakes Recipe Mise en Place:

● Cupcake Pans (for 8 cupcakes)
● Cupcake Liners
● Stand Mixer
● Spatula
● Measuring Cup
● Measuring Spoons
● Cooling Rack

Carrot Cake Cupcakes Ingredients:

● 1 cup Water, boiling
● ½ cup Raisins
● ¾ cup All Purpose Flour, sifted
● ¼ cup Sugar (can use white or brown)
● ¾ tsp Baking Powder
● 1 tsp Cinnamon
● ½ tsp Ground Cloves
● ½ tsp Vanilla
● 2 Eggs, beaten
● 1/3 cup Vegetable Oil
● ¾ cup Carrots, shredded

Carrot Cake Cupcakes Directions:

● Preheat the oven to 350°.
● Line cupcake pan with paper liners (enough to make 8 carrot cakes) or grease well; set aside.
● In a small bowl, put raisins in boiling water. Let steep for 10 min (while you’re putting the other ingredients together), and then drain the water from them.
● In a bowl, combine flour, sugar, baking powder, cinnamon and cloves. Mix well.
● In a separate bowl, mix eggs, oil, and vanilla.
● Add the wet ingredients into the dry ingredients; mix well.
● Add the raisins and carrots; mix until blended.
● Spoon the batter into the cupcake pan, dividing evenly among the cups, until approximately ¾ full.
● Bake for 25 – 30 minutes or until a toothpick comes out clean.
● Allow to cool on a wire rack.
● Frost with cream cheese frosting to serve as a cupcake, or serve unfrosted as a muffin.

● Makes 8 Carrot Cake Cupcakes

If you would like to dress these up for Easter, simply add green food coloring to your cream cheese frosting, and a Peep to dress up your cupcake (Peeps! Peeps! a magical food!)

● To print the Carrot Cake Cupcakes recipe click here.

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