For me, carrot cake is hit or miss. Sometimes it can be great, sometimes not so much. I think that the true downfall for any type of carrot cake is the texture going wrong- you don’t want it too grainy or “chunky”. But, with this recipe that was written by Pam over at pinchofyum.com , you don’t have to worry about any of that.
This is literally the best carrot cake cupcake recipe that I have ever had, and I’ve tried a lot of them. It’s sweet, unbelievably soft, dense, and not overwhelmingly carroty. Plus, if you refrigerate them once they’re cooled off and frosted, it makes the experience 10 million times better. And, as if it couldn’t get any perfect, the frosting that is used is cream cheese. If I were ever exiled to a deserted island and I was forced to pick one unlimited supply of frosting to take with me, it would be cream cheese. It’s honestly not even a question. So here’s the recipe, enjoy!
- 2 cups sifted flour
- 2 cups sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 3 cups grated raw carrots
- 4 eggs
- 1⅓ cups vegetable oil
- 8 ounces cream cheese
- ¼ lb. butter
- 2 teaspoons vanilla
- 1 lb. powdered sugar
- Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
- Bake for 50 minutes in a 9×13 inch pan. Let cool completely. (For cupcakes, half the recipe and pour batter into greased or lined muffin tins. Fill them about ¾ of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them. This amount will make about 24 cupcakes.)
- Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
- Refrigerate and eat cold for best taste.