Ina Garten Carrot Cake Cupcakes

This delicious Ina Garten Carrot Cake Cupcakes recipe is prepared using grated carrots, sugar, vegetable oil, eggs, and all-purpose flour. This moist carrot cake cupcake recipe is a dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 24 people.

Ina Garten Carrot Cake Cupcakes Ingredients

• 3 cups grated carrots (less than 1 pound)
• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup raisins
• 1 cup chopped walnuts

Cream Cheese Frosting Ingredients

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners’ sugar

How To Make Ina Garten Carrot Cake Cupcakes

1. Preheat Your Oven: Start by setting your oven to 400°F (200°C) so it can heat up while you prepare the batter.
2. Mix Wet Ingredients: In a large mixing bowl, combine 2 cups of sugar, 1 1/3 cups of vegetable oil, and 1 teaspoon of pure vanilla extract. Add the 3 extra-large eggs one at a time, making sure to mix well after adding each egg.
3. Prepare Dry Ingredients: In another bowl, thoroughly mix 2 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 2 teaspoons of baking soda, and 1 1/2 teaspoons of kosher salt. Gradually add half of this dry mixture to your bowl of wet ingredients, blending it all together until smooth.
4. Add Carrots & Nuts: Take the remaining half of the dry mixture and mix it with 3 cups of grated carrots, 1 cup of raisins, and 1 cup of chopped walnuts. Then, combine this with the wet ingredients, ensuring everything is well incorporated.
5. Fill Muffin Cups: Line your muffin tray with paper liners. Pour the batter into each liner, filling them about three-quarters full to give them room to rise.
6. Bake: Place the tray in the oven and bake at 400°F (200°C) for 10 minutes. After 10 minutes, reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes. To check if they’re done, insert a toothpick into the center of a cupcake – if it comes out clean, they’re ready. Let the cupcakes cool completely.
7. Make Cream Cheese Frosting: While the cupcakes are cooling, prepare the frosting. In a bowl, mix 3/4 pound of room-temperature cream cheese, 1/2 pound of room-temperature unsalted butter, and 1 teaspoon of pure vanilla extract until smooth and creamy. Gradually add 1 pound of confectioners’ sugar, mixing until you achieve a creamy consistency.
8. Decorate & Serve: Once the cupcakes are completely cool, generously spread the cream cheese frosting on top of each one. Your delicious carrot cake cupcakes are now ready to be enjoyed!

Recipe Tips

• Add some zest: For an extra citrusy flavor, add a teaspoon of orange zest to the batter. It complements the sweetness of the carrots beautifully.
• Use fresh carrots: Grate the carrots yourself instead of using pre-shredded ones. Freshly grated carrots are moister and have a better texture.
• Soak raisins: Soak the raisins in warm water for about 10 minutes before adding them to the batter. This will plump them up and make them juicier.
• Room temperature ingredients: Make sure all your ingredients are at room temperature before mixing. This ensures they blend together smoothly and evenly.
• Extra nutty flavor: Toast the chopped walnuts before adding them to the batter. This enhances their flavor and adds a nice crunch to the cupcakes.

What To Serve With Carrot Cake Cupcakes 

Serve your delicious carrot cake cupcakes with a refreshing lemon sorbet, a mixed berry salad, a light vanilla bean ice cream, a tangy passion fruit mousse, and a spiced chai latte.

You can also pair them with a citrus-infused iced tea or a pomegranate spritzer for a delightful finish.

How To Store Carrot Cake Cupcakes 

To Refrigerate: Place the carrot cake cupcakes in an airtight container and store them in the refrigerator. They will stay fresh for up to 5 days if properly sealed to prevent them from drying out.

To Freeze: You can freeze the carrot cake cupcakes without frosting by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They will keep for up to 3 months.

Frequently Asked Questions

Can I substitute the raisins with another ingredient?

Yes, you can substitute the raisins with dried cranberries or chopped dates. These alternatives provide a similar texture and sweetness. Ensure the substitute is finely chopped to distribute evenly in the batter.

How do I prevent the cupcakes from sticking to the liners?

To prevent cupcakes from sticking, use high-quality paper liners and spray them lightly with non-stick spray. This method helps the cupcakes release easily and maintains their shape when removed from the liners.

How do I know when the cupcakes are fully baked?

To check if the cupcakes are fully baked, insert a toothpick into the center of the cupcake. If it comes out clean or with a few crumbs, the cupcakes are done. Avoid overbaking to keep them moist and tender.

Ina Garten Carrot Cake Cupcakes Nutrition Facts

Serving Size: 1 of 22 servings

• Calories: 513
• Total Fat: 32 g
• Saturated Fat: 10 g
• Carbohydrates: 56 g
• Dietary Fiber: 2 g
• Sugar: 44 g
• Protein: 4 g
• Cholesterol: 66 mg
• Sodium: 291 mg

Try More Recipes:

• Fig Ricotta Cake
• Angel Food Cake
• German Chocolate Cake

Ina Garten Carrot Cake Cupcakes

Author: Mohamed Shili Cooking Method:Baking Cuisine:American, UK Courses:Dessert

Prep time: 30 minutesCook time: 45 minutesTotal time:1 hour 15 minutesServings:12 Carrot Cake CupcakesCalories:513 kcal

Description

This delicious Ina Garten Carrot Cake Cupcakes recipe is prepared using grated carrots, sugar, vegetable oil, eggs, and all-purpose flour. This moist carrot cake cupcake recipe is a dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 24 people.

Ina Garten Carrot Cake Cupcakes Ingredients:

• 3 cups grated carrots (less than 1 pound)
• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup raisins
• 1 cup chopped walnuts

Cream Cheese Frosting Ingredients:

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners’ sugar

How To Make Ina Garten Carrot Cake Cupcakes

1. Preheat Your Oven: Start by setting your oven to 400°F (200°C) so it can heat up while you prepare the batter.
   
2. Mix Wet Ingredients: In a large mixing bowl, combine 2 cups of sugar, 1 1/3 cups of vegetable oil, and 1 teaspoon of pure vanilla extract. Add the 3 extra-large eggs one at a time, making sure to mix well after adding each egg.
   
3. Prepare Dry Ingredients: In another bowl, thoroughly mix 2 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 2 teaspoons of baking soda, and 1 1/2 teaspoons of kosher salt. Gradually add half of this dry mixture to your bowl of wet ingredients, blending it all together until smooth.
   
4. Add Carrots & Nuts: Take the remaining half of the dry mixture and mix it with 3 cups of grated carrots, 1 cup of raisins, and 1 cup of chopped walnuts. Then, combine this with the wet ingredients, ensuring everything is well incorporated.
   
5. Fill Muffin Cups: Line your muffin tray with paper liners. Pour the batter into each liner, filling them about three-quarters full to give them room to rise.
   
6. Bake: Place the tray in the oven and bake at 400°F (200°C) for 10 minutes. After 10 minutes, reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes. To check if they’re done, insert a toothpick into the center of a cupcake – if it comes out clean, they’re ready. Let the cupcakes cool completely.
   
7. Make Cream Cheese Frosting: While the cupcakes are cooling, prepare the frosting. In a bowl, mix 3/4 pound of room-temperature cream cheese, 1/2 pound of room-temperature unsalted butter, and 1 teaspoon of pure vanilla extract until smooth and creamy. Gradually add 1 pound of confectioners’ sugar, mixing until you achieve a creamy consistency.
   
8. Decorate & Serve: Once the cupcakes are completely cool, generously spread the cream cheese frosting on top of each one. Your delicious carrot cake cupcakes are now ready to be enjoyed!

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