Carrot Cake Cupcakes
The Easter Bunny stopped by with a batch of these tasty Carrot Cake Cupcakes. Topped with brown sugar cream cheese frosting, these cupcakes will be a huge hit in your house!
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and recipe are all my own.
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Did you guys see the news about the Tooth Fairy recently? Apparently the magical fairy left 25% more in 2014 as compared to 2013. The average gift from the Tooth Fairy last year? $4.36. I have a funny image in my head of a parent somewhere slipping exactly $4.36 under their kid’s pillow in exchange for that tooth. I also have a funny image in my head of the look on my former stats professor’s face when he reads this survey. I strongly suspect that the statistical accuracy of this survey is, shall we say, questionable. But that doesn’t take anything away from the awesomeness that is the Tooth Fairy!
Do you guys believe in magic? By magic, I mean the Tooth Fairy and Santa Claus. In my head, there’s a mystical land somewhere where the Tooth Fairy and the Easter Bunny hang out playing cards. Santa Claus and Abominable Snow Man are best friends, and they sit around telling knock-knock jokes while the Leprechaun studies a map looking for his pot of gold.
There’s something magical about being a kid. You can build forts out of blankets and believe in Santa Claus and the Easter Bunny. Heck, I think I’m still a big kid at heart. If Santa Claus wants to bring me presents, who am I tell him to go away? Speaking of presents, the Easter Bunny came early to our house this year. Yup, I saw him with my own eyes. He hopped out of our garden and made a wild dash across our backyard. And when I opened the backdoor, I found a big plate of these Carrot Cake Cupcakes sitting on the back porch. I love that rabbit!
Carrot Cake Cupcakes
So maybe these Carrot Cake Cupcakes didn’t appear quite so magically. Maybe I baked them myself. But, hey, I can still pretend to be a kid, right? I absolutely love a good carrot cake. For some reason, I never think about making it except in the Spring…but it’s up there pretty high on my list of favorite desserts. This carrot cake features a brown sugar cream cheese frosting that I’m pretty sure I could eat with a spoon. Ok, maybe I wouldn’t go that far…but I bet this frosting would be great spread onto a toasted cinnamon raisin bagel!
For these Carrot Cake Cupcakes, I used Bob’s Red Mill Organic All-Purpose Flour. I love to bake, and I try to always use quality ingredients. What’s the point of having an awesome recipe if it fails due to poor ingredients? No thanks! Not only can I count on the quality of Bob’s Red Mill flour, but they also have a whole lineup of other products. (For instance, did you see this Lemon Coconut Cake from a couple of weeks ago? It used unsweetened coconut flakes from Bob’s Red Mill!)
These Carrot Cake Cupcakes were a huge hit in our house! However, I do have a couple of baking notes here. As this is an oil-based recipe, the cupcakes will not “dome” like traditional cupcakes. Nope, they’ll stay flat on top. That’s fine, though, as it gives you a nice surface for that delicious brown sugar cream cheese frosting! Also, don’t fill the cupcake liners more than just a bit over 1/2 full. Anything more, and you’ll end up with cupcakes that spill out of the tins as they bake. Trust me here…I speak from experience.
So here’s to the Easter Bunny and delicious Carrot Cake Cupcakes! I hear that they are one of the Abominable Snow Man’s favorites.
Did you make a batch of these Carrot Cake Cupcakes at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Carrot Cake Cupcakes
Ingredients
For the Carrot Cake
- ½ cup + 1 Tbsp vegetable oil
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ Tbsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1¼ cups carrots peeled and grated (~3 medium carrots)
- 1¼ cups walnuts chopped, divided
- 1/3 cup raisins
For the Brown Sugar Cream Cheese Frosting
- 16 ounces cream cheese room temperature
- 8 ounces 2 sticks unsalted butter, room temperature
- ½ cup light brown sugar
- 2 tsp vanilla extract
- ½ Tbsp cinnamon
- 4-5 cups powdered sugar
- orange and green food coloring gel
Instructions
For the Carrot Cake
- Preheat oven to 350°F.
- Line muffin tin with paper cupcake liners; set aside.
- Using a countertop mixer, mix the vegetable oil and sugar together until well blended.
- Sift the remaining dry ingredients (flour, cinnamon, nutmeg, baking powder, baking soda and salt) together. Add this dry mixture to the bowl; mix until blended.
- Add the eggs; mix until blended.
- Add the carrots, ¾ cup of walnuts and raisins; mix until blended.
- Pour batter into lined muffin tin, filling each cup a little more than ½ full.
- Bake at 350°F for 23-25 minutes, or until toothpick inserted in center comes out clean.
- Set cupcakes aside to cool before frosting.
For the Brown Sugar Cream Cheese Frosting
- Using a countertop mixer, cream together the cream cheese and butter.
- Add the brown sugar, vanilla and cinnamon; blend until smooth.
- Add the powdered sugar 1 cup at a time until desired sweetness and consistency is achieved.
- Beat on high for 1-2 minutes, or until light and fluffy.
Decorating the Cupcakes
- Place the remaining ½ cup of chopped walnuts on a baking sheet. Toast at 350°F for 4-5 minutes. (Note: Watch walnuts carefully as they will burn quickly!)
- Once cupcakes have cooled, frost them as desired. (Note: Reserve about ½ cup of frosting for piping the carrots.)
- Chop the toasted walnuts very finely and gently press into the edge of the frosting.
- Finally, divide the reserved ½ cup of frosting into two bowls and color the frosting orange and green.
- Using a pastry bag fitted with a #8 round tip, pipe a large carrot on top of each cupcake.
- Using a pastry bag fitted with a #352 leaf tip, pipe a small leaf at the top of each carrot.
Looking for more carrot cake inspired recipes? Check out these other favorites, too:
Oh good gosh – my eyes cannot take anymore – these look fantastic, David! I could eat that brown sugar (dairy free in my case) cream cheese frosting with a spoon too! I am a huge fan of Bob’s Red Mill products – they have a wonderful 1 to 1 gluten free flour that I might have to sub for the all purpose flour in here – but heck, if I didn’t then I wouldn’t have to share with Lil Shashi! Oooh – now that would be magical! Speaking of Lil Shashi – when she finally asked me about the Easter Bunny and Santa Claus and I told her – she was in denial for the longest time! She just refused to believe my answer!
I like the way you think, Shashi! Just conveniently “forget” to use the 1-to-1 gluten free flour…and “Oops, I guess I’m the only one that can eat these. Sorry, lil Shashi!” But, yes, I do agree that Bob’s Red Mill’s 1-to-1 gluten free flour is awesome…I actually have some sitting on my counter downstairs at this very moment. 🙂
I don’t know what you mean about the Easter Bunny and Santa Claus. They’re real. So there.
These cupcakes are so pretty and I love the idea of brown sugar icing with carrot cake! I recently tried to suggest to my four-year-old that the Easter Bunny is a fun pretend game that we play, and emphatically disagreed with me. I suppose he believes in your happy Abominable-Snow-Man-Leprechaun-Easter-Bunny-World. I guess I’ll just go with it!
Yes! Your 4-year-old totally knows how it is. I’ve grown up believing in the Abominable Snow Man and Easter Bunny, so that’s proof that it can be done. (I’m not saying it’s good proof…just proof. Haha!) These cupcakes are seriously one of my favorite desserts of all time. Thanks, Rachel!! 🙂
So what you’re telling me here is that the Tooth Fairy and Santa Claus are not real? Are you sure?
If so, bummer… 😉
BTW that brown sugar cream cheese looks really legit, I could eat it by the spoonful!
Wait…I never said that the Tooth Fairy and Santa Claus aren’t real, Mike! They are probably somewhere playing an epic game of Risk right now. You know…the kind of game that goes on for days. I have my money on the Tooth Fairy in that one. She’s a sneaky little bugger.
And yes, this brown sugar cream cheese frosting is straight legit. My wife came after it with a spoon, too…but I had to hold her back until I frosted the cupcakes! 🙂
Way to wreck my dreams. I bet next week you’re going to tell me Hogwarts is all made up and I shouldn’t eagerly await my admissions letter. I guess the beauty of not having 1 cent coins is a rounded figure..Although prettty sure the stingy fairy only gave me $1.
Please send the Eater bunny this side of the world because those carrot cake looks delicious!
Dude! You totally need to go back and send the Tooth Fairy a bill. She owes you some bucks…or at least some 1 cent coins. 😉 Also, Hogwarts is real. I’ll call the headmaster and get your application fast-tracked. It’s the least I can do.
Also, the Easter Bunny left my yard late last night. He said he was heading to Australia, but needed to stop in Canada first. He’s coming…hold your horses!
First time here 🙂 The pictures—- uhamazing, like literally drooling. Totally loved how you piped those cute carrots.
Well hello, Shweta! Glad to “meet” you! Thanks so much for dropping by, and thank you so much for your kind comments. 🙂 I’ll save you a cupcake…how does that sound?
Soooooo cute! I cannot get over that tiny little carrot — nicely done, David!
Why thank you, Ninj!! I must admit that I had to practice that carrot a few times on wax paper first. And then when I went over to the cupcakes, I was nervous I would mess ’em up! But they turned out quite nicely. And they didn’t last long around our kitchen. The silly Easter Rabbit showed up and took a bunch of them. Crazy bunny.
How cute are these?! I am always jealous of anyone that can decorate cupcakes like this. I think I just get over excited and throw everything on because I just want to eat them sooner.
Haha! Me, too, Dannii! I’m always like, “Cool…cupcakes are done!” But in reality the decorating takes longer than you think. I usually walk away and come back with a fresh mind before tackling cake decorating. It also helps to eat a snack first. 😉
Mmm those cupcakes look amazing!! And that brown sugar cream cheese frosting looks to die for!! Pinned 🙂
Thank you so much, Christina! The brown sugar cream cheese frosting is indeed incredible…I’ve been searching for other ways to use it (besides eating it with a spoon, of course…haha).
this is so cute! I love the little carrots that you piped on the cupcakes 🙂 Perfect for Easter!!
Thank you, Manali! The carrots were quite fun to add on these cupcakes…although I was afraid I might ruin them by making the carrots too big. No-one wants a giant carrot on their cupcake! Haha!
These are gorgeous cupcakes! I love the specks of brown sugar in the frosting. This is a keeper.
It totally is a keeper, Ashley! This carrot cake is one of my all-time favorite desserts…and the brown sugar frosting is a nice addition. Now I want a cupcake for breakfast…haha!
My all-time favorite cake growing up was carrot cake. Interestingly, I’ve only baked one carrot cake in my entire life. I know, crazy, huh? It’s the grating of carrots that gets me every time. I have no clue why that seems likes such a grueling task. Wait, I do know. It’s because my mom made me grate cheese for macaroni and cheese every Sunday when I was growing up. LOL! I digress. I think it’s time to make carrot cake again and these cupcakes may be the ones to start with. I also love the brown sugar frosting. I’ve only had carrot cake with cream cheese frosting.
As a baker, I also agree that quality ingredients make a huge difference in how your baked goods turn out. I’ve never used Bob’s Red Mill products before so I will definitely try them!
That is crazy, Tamara! I never liked carrot cake growing up…but looking back I know it’s because I didn’t like the thought of carrots being in my cake. Haha! Now I’m making up for those lost years of eating carrot cake. Sounds like you should use a food processor to grate the carrots (and cheese!). It takes all of about 20 seconds.
The brown sugar cream cheese frosting on these bad boys is the key. I seriously think I could eat it with a spoon. You are totally right about using quality ingredients when you bake, too! Bob’s Red Mill is totally solid. I’ve used a ton of different products from them, and I’ve been pleased with all of them. Check out their product finder to find a store in your area. 🙂
I know I’m old, but I think I got a quarter per tooth when I was a kid. I would have held on to them if I’d known they’d rise as fast as Apple stock. And yes, I’m sure Santa and the Abominable Snow Man are sitting around somewhere sharing Carrot Cupcakes. I hope they’re withholding them from the Easter Bunny though, cuz that would be funny. GREG
Haha, Greg! $0.25 is a far cry from the current $4.36! Kids these days… I’m cracking up at the idea of you holding on to a box of teeth waiting for the right moment to put them under your pillow. I just hope the teeth are gone in the morning…and a wad of bills is there in their place! 🙂 I like the way you think, too. The Abominable Snow Man and Santa should totally hold the Carrot Cupcakes up above the Easter Bunny’s head. He’d be…wait for it…chasing a carrot! Hah! Thanks for the early morning laugh, Greg. Hope you are well!
Dude! These looks straight out of a bakery! Delicate and delicious. I’d eat that Brown Sugar Cream Cheese Frosting alone. Nice touch with the chopped nuts on the sides. 😉
Thanks, Kevin! I appreciate the kind words. I was a bit nervous when it came to piping on those carrots, though. I practiced on wax paper first so that I wouldn’t ruin the top of my cupcakes with an ugly carrot…haha! No one needs ugly carrots on their delicious cupcakes.
Hi David! These look amazing! I love carrot cake, but I only make it twice a year – Easter and my birthday. That’s because I cannot leave it alone! My recipe has pecans, coconut and pineapple in it and I use a cream cheese frosting topped with toasted coconut. I found you at Kevin is cooking. He is a genius in the kitchen! I’m looking forward to reading your blog!
Am I correct on assuming it’s 1 cup of oil + 1 T? It just says: cup oil + ….
Hey Ruth! That’s really odd…it’s showing up just fine for me. Not sure what’s going on there! Either way, it’s 1/2 cup + 1 Tbsp of oil. I hope you enjoy these cupcakes as much as we do (err…did!). Happy Sunday!!
David these are some gorgeous cupcakes and those CARROTS though!!! Mind blowing!
Thank you so much, Ami! Those little carrots really aren’t that difficult…but I was so afraid I was going to mess them up when I piped them on the cupcakes. But they turned out quite well! Happy Monday!!
Almost $5 a pop for the tooth fairy?! Oh man I’m in trouble… I’m going to have to start a savings account now for when baby Olivia gets to that point! That’s nuts! What happened to the $.25 we got when we were kids?!
Olivia? I like that name! But yes, you better start putting away some serious bucks. By the time she starts to lose those baby teeth, you’ll be shelling out close to $20. 😉
These cupcakes are looking great, specially that carrot is eye catchy. My boy Ayan would love it 🙂
Thank you so much, Clair! I love a good carrot cake…no matter the form. 🙂 And these carrots are really fun to pipe on top. I hope you and Ayan have a great weekend!