Recipe courtesy of Zoë François
Print
Carrot Cupcakes
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
24 cupcakes
Level:
Easy
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
24 cupcakes
Level:
Easy

Ingredients

For the cake:
  • 1 pound carrots, peeled
  • 1/2 cup crushed pineapple, drained of excess juice
  • 4 large eggs
  • 1 1/2 cups sugar
  • 2/3 cup brown sugar
  • 1 cup oil
  • 2 teaspoons vanilla extract
  • Zest of 1 orange
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups ground walnuts, lightly toasted (or shredded coconut)
  • 1 cup raisins (or chopped dried cherries)
For the cream cheese frosting:
  • 12 ounces cream cheese, softened
  • 6 ounces (12 tablespoons) unsalted butter, softened
  • 3 cups confectioners' sugar
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest

Directions

Preheat oven to 350 degrees. Prepare muffin tins with papers.

To mix the carrot cake: Grate the carrots using the grater attachment on a food processor.

Then chop them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer. 

Before measuring the pineapple, press it through a strainer to get rid of the excess juice. 

In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest. 

In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins. 

Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack. 

To make the cream cheese frosting: Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.

Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Carrot Salad

Recipe courtesy of Bobby Flay

Carrot Cupcakes with Cream Cheese Frosting

Recipe courtesy of Ellie Krieger

Naked Carrot Cake

Recipe courtesy of Tiffani Thiessen

Quick Roasted Carrots and Cauliflower with Walnuts

Recipe courtesy of Melissa Gaman

Carrot Cake Cookies

Recipe courtesy of Culinary Institute of America

Maple Bacon Cupcakes

Recipe courtesy of Sugar Rush

Carrot and Cabbage Medley

Recipe courtesy of Cooking Channel

Beet and Carrot Slaw

Recipe courtesy of Young Sun Huh

Braised Cabbage, Carrots and Potatoes

Recipe courtesy of Miriam Garron

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Crazy Cakes

10pm | 9c

Crazy Cakes

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Crazy Cakes

2am | 1c

Crazy Cakes

2:30am | 1:30c

So Much Pretty Food Here