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Easy Carrot Cake Cupcakes

Our family loves some carrot cake! My mom’s been making the best carrot cake ever for longer than I can remember. It’s always in the dessert line-up for Christmas and Thanksgiving (and whenever else we can talk her into it). Kinda like her famous pecan pie.

I finally got around to giving her recipe a try last month for my hubby’s birthday. I have no idea why I waited so long! It’s so stinkin’ easy. No grating carrots. No fancy-pants ingredients. Just yummy goodness in a reasonable amount of time.

Of course, being the recipe rebel that I am, I used the recipe to make cupcakes instead of a real-deal cake. My family was super impressed. And I was pretty proud of myself.

Easy Carrot Cake Recipe

 

What you need for the cake:

2 cups self-rising flour, sifted

2 tsp. cinnamon

2 cups sugar

4 eggs

1 cup oil (I used vegetable, but olive oil might work too)

12 oz. baby food carrots

What you need for the frosting:

1 8 oz. package cream cheese, softened

1/2 stick butter, softened

16 oz. powdered sugar, sifted

1 tsp vanilla

1/2 cup chopped pecans (optional)

What you do for the cake:

  1. In a large bowl, mix sifted flour, cinnamon, & sugar.
  2. Add oil, eggs, and carrots.
  3. Stir until combined.
  4. Using mixer, beat for 2 minutes (scraping sides of bowl as needed).
  5. Pour into prepared muffin tins (use baking cups or butter the muffin tin).
  6. Bake for 20-25 minutes or until inserted toothpick comes out clean.
  7. Allow to cool thoroughly before frosting.

What you do for the frosting:

  1. Using a mixer, combine cream cheese and butter.
  2. Add sugar and vanilla. Continue to mix until well combined.
  3. Fold in pecan pieces if using.
  4. Ice cupcakes using an icing spatula or a frosting bag.

Yield: 12 full-sized cupcakes and 36 minis.

Variations and notes:

This recipe can also be used to make a 3 layer cake or a regular sized sheet cake.

If you’re out of vanilla, don’t sweat it. Just omit the vanilla and you’ll be good to go.

Pecan pieces can sprinkled over the top of cupcakes/cake (or omitted altogether) if preferred.

Mini-cupcakes can be flash-frozen and saved in freezer bags for a quick snack. Perfect for adding to lunch boxes…by the time lunch rolls around, the cupcake should be thawed, but not mushy. 🙂

Shared With Some of These Terrific Places Where We Party – Click on the Image To Check Them Out!

Shared With Some of These Terrific Places Where We Party – Click on the Image To Check Them Out!

Easy Carrot Cake Cupcakes

 

 

 

 

 

 

 

 

 

 

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Candy

Candy

Candy is a southern girl who enjoys the simple things in life. Dirt road drivin’, Sunday afternoon nappin’, back yard swingin’, and sunset watchin’ are a few of the things that make her smile. She’s been married to her best friend and the love of her life for almost 25 years and is navigating motherhood with her 4 children, aged 23, 19, 14, & 11. Homeschooling for over 18 years now, she is also a bit of a word-nerd (ok, maybe more than a “bit” – she actually considers making lists of homophones to be entertaining), a lover of books and chocolate, a survivor of cancer, an author, and a hula hoop maker.
Candy

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2 Responses to Easy Carrot Cake Cupcakes

  1. Julie at Logger's Wife August 26, 2015 at 12:13 pm #

    It has never dawned on my to use baby food carrots instead of grating carrots. Thanks for the recipe( (visiting from A Little R & R Wednesdays)

    • Candy August 26, 2015 at 12:48 pm #

      Whoever came up with the idea to use the baby food carrots was a genius! I’ve made carrot cakes using freshly grated carrots and the baby food short cut and I honestly couldn’t tell any difference in the taste. This recipe is delicious!! I’m all for saving time and energy as long as the results aren’t compromised. 🙂

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