There’s something nice about knowing that you can make something really well. When you find the perfect brownie, chocolate chip cookie or cinnamon roll recipe, it’s an accomplishment. You’ve got a crowd favorite down, and it’s just the way you like it. Perhaps you’re even known in your family for a certain recipe. Prepare to add one to your repertoire: carrot cupcakes.
Getting it right
These cupcakes are delicious. They are on my “perfected recipe” list and are a huge hit whenever I share. And share I must, as this recipe creates quite a few cupcakes. They are best made when you have a few hours, as there are a couple elements to this recipe that are time-consuming. However, all the effort and love you put into them will really pay off.
Flavor-wise, these have a classic carrot cake taste. They are also very moist. The addition of Activz Carrot Powder greatly enhances the carrots themselves. The abundance of carrots is tempered by the addition of cinnamon, nutmeg and allspice, creating a complex flavor. The sweet and rich cream cheese frosting is, well, the icing on the cupcakes!
Makes 40 cupcakes
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup crushed pineapple
- 1 cup raisins
- 4 eggs, room temperature
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoon vanilla extract
- 3 cups flour
- 1 1/2 teaspoon baking soda
- 2 tablespoon Activz Carrot Powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 tablespoon nutmeg
- 1 teaspoon allspice
- 1 cup chopped walnuts (optional)
- In a medium bowl, mix together carrots and brown sugar.
- Drain the liquid from the pineapple into a small bowl. Mix raisins into pineapple juice. Set aside for one hour, stirring occasionally.
- Preheat oven to 350 degrees.
- Beat eggs and sugar in a large bowl until light and fluffy. Add oil and vanilla extract and mix well. Stir in crushed pineapple.
- In a medium bowl, mix together flour, baking soda, Activz Carrot Powder, salt, cinnamon, nutmeg and allspice. Gradually add to egg and sugar mixture until combined.
- Stir in carrots, raisins and walnuts.
- Place liners in cupcake pans. Fill 3/4 of the way with batter. Bake in oven for 15–25 minutes until an inserted toothpick comes out clean.
Suggestions: If you are making this as a cake, the baking time will come closer to 45 minutes, depending on your pan(s). Mini cupcakes take 10–15 minutes to bake.
Cream cheese frosting
- 4 ounces unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- Beat together butter and cream cheese until fluffy.
- Add vanilla extract. Mix in powdered sugar one cup at a time. If the frosting is too thick, add a small amount of milk or water.
Suggestions: Cool cupcakes completely before frosting. If you are piping on fancy frosting, you’ll need to increase the recipe.