Carrot Cake Cupcakes

We went to a friend’s house for dinner the other week and decided to bring some cupcakes along.  Hubs had been wanting carrot cake, so I just decided to go with that.  Well, soon after everyone arrived for dinner we realized that two desserts were brought… cupcakes & cake.  Yea, you guessed it…both carrot cake!  Oops!  What are the odds!?

I really love this carrot cake recipe.  It’s really simple and (except for the icing) you don’t even need to pull out your mixer to whip this up.  The cake is so flavorful and moist, and the cream cheese icing is delish.  I may have mentioned before that I used to be wary of carrot cake.  Who puts vegetables in dessert?  Well, I am wary no more.  Bring on the veggies!  Just means I can have an extra serving, right? 😉

To begin add the flour, sugar, baking powder, cinnamon, salt, & baking soda into a large mixing bowl.

Carrot Cake Cupcakes | The Little Blue Mixer

Give it a nice stir.  The dry ingredients are prepped now!

Carrot Cake Cupcakes | The Little Blue Mixer

To get the carrots ready, first peel them.  Next, grate them with the finest edge of your grater.  This is important!  You want the carrot shreds to be as small as possible so that they don’t settle to the bottom of the cake.

Carrot Cake Cupcakes | The Little Blue Mixer

When the carrots are prepped, add them to a medium sized mixing bowl with the eggs and oil.

Carrot Cake Cupcakes | The Little Blue Mixer

Stir the mixture and then mix it in with the dry ingredients.

Carrot Cake Cupcakes | The Little Blue Mixer

To make cupcakes, pour the batter into a lined pan making sure each cup is about 2/3 full.  If you would rather make a cake, pour the batter into a greased and floured pan.

Carrot Cake Cupcakes | The Little Blue Mixer

Bake at 350° for 17-22 minutes for cupcakes and 35-40 minutes for a cake.  If a toothpick inserted into the center comes out clean, you’re ready to go!  Let the cupcakes cool for 5 to 10 minutes in the pan and then remove and let cool completely on a wire rack.

Now for the super sweet part, cream cheese icing!  Cream together softened cream cheese, butter, & vanilla using a mixer.

Carrot Cake Cupcakes | The Little Blue MixerCarrot Cake Cupcakes | The Little Blue Mixer

Gradually beat in powdered sugar until icing reaches spreading consistency.

Carrot Cake Cupcakes | The Little Blue Mixer

See, wasn’t that easy? 🙂

Carrot Cake Cupcakes | The Little Blue MixerDSC_0553Carrot Cake Cupcakes | The Little Blue Mixer

This cake is so delicious.

DSC_0573Carrot Cake Cupcakes | The Little Blue Mixer

You just want to eat another piece and another piece until suddenly there isn’t anything left at all. 😉

DSC_0602Carrot Cake Cupcakes | The Little Blue MixerCarrot Cake Cupcakes | The Little Blue Mixer

If you are looking for a holiday recipe that isn’t too difficult and is sure to impress, I recommend this one!  You can find it here on the Better Homes and Gardens website.  The only change I would make is to use 3/4 cup of oil instead of 1 cup.  Hope you enjoy!

I’ll be sharing this with my friends over at Fiesta Friday!

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7 thoughts on “Carrot Cake Cupcakes

  1. Welcome to FF Anna! I was feeling virtuous after wanting a bowl of Jenny’s lemon spinach soup but now all I want are your carrot cupcakes with a towering dollop of that decadent icing! I loooove carrot cake and these look simply and gorgeously irresitible!

  2. These look delicious! And great for the holidays (well actually I love carrot cake any day, I ate so much in the UK because we just don’t have them here) i think I would enjoy them just as much in cupcake form!

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