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 , 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
  1. Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
  2. 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.)
  3. Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
  4. Refrigerate and eat cold for best taste.
 Side Notes: For the carrots, I used a food processor to make them extra fine, as shown below. But, you can buy them already pre-grated at the grocery store, and that way works great as well.
For decoration, I used my favorite fondant recipe and set a small chunk aside. Then, I used liquid food coloring drops to dye it a light pink. Once I got it to the right color and texture, I then used my heart fondant cutter and put a heart on each cupcake. To top it off, I used light pink edible pearls.


Categories: Fondant, Uncategorized

7 Responses so far.

  1. Gramma says:

    `Oh, so good.

  2. Kathryne says:

    I could see these being perfect for just about any occasion imaginable. I love carrot cake, and happen to be of the same opinion regarding cream cheese frosting. The fondant cutout and pearls are also brilliant for dressing them up!

  3. Madeleine de Roxanne says:

    Kathryne, I agree that the little pearls are “brilliant for dressing them up!” They look delicious. I have yet to attend the cupcake congregation. Gluten free please. xoxo

  4. Gillian says:

    Brooke- I wanna buy cupcake….like maybe in a few weeks, when all the birthdays slow down :)

  5. McCupcakes says:

    Looking forward to making this recipe though im unsure what kind of flour to use is it Plain or self raising and also the sugar caster or granulated?


    • admin says:

      Sorry for the late reply! I used plain flour and I used granulated sugar for the cupcake part and powdered sugar for the frosting. Let me know if you try the recipe and tell all of us how it goes! Thanks for the comment!

  6. Tygrace says:

    I accidentally used the powered sugar in the cupcake mix bc it was a dry ingredient and figured out too late it was for frosting=(.

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