Friday, March 26, 2021

Carrot Cake Cupcakes Recipe Reviewed

Carrot Cake Cupcakes Recipe
Carrot Cake Cupcakes are a delicious treat anytime!  

My mother recently made 2 dozen carrot cake cupcakes using the recipe below.  She was generous and thoughtful enough to share them with me and my household.  I was beyond thrilled to receive this gift. I understand the time commitment and work behind making a few dozen cupcakes. Therefore, I can really appreciate receiving a dozen homemade cupcakes.

Cupcakes are a personal favorite since they are made in single serving portions. That saves serving preparation and clean-up.  You can grab a cupcake, toss the paper liner, and eat it without needing to get out a plate or utensils. So fast & easy!

The carrot cake cupcakes are fabulous for breakfast, a special treat, or dessert.  For 3 days straight, I was able to enjoy a carrot cake cupcake with my coffee for breakfast.  I was rather sad when they were all gone.  But, I have the recipe!  And, I am willing to share it with you so you too can start your day with delicious carrot cake.


Carrot Cake Cupcakes Recipe - Yields 36 cupcakes

Cupcake Ingredients:

2 c. shredded julienne carrots
2 c. granulated sugar
1 c. canola oil
4 large eggs
1 (8-ounce) can crushed pineapple, drained
2 c. all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon

Frosting Ingredients: 

1/2 c. unsalted butter (softened)
8 oz cream cheese (softened)
4 c. powdered sugar
2 tsp vanilla extract
3/4 c. chopped pecans

________________________________________ 

 

Instructions for Cupcakes

1. Grate carrots & chop pecans
2. Preheat oven to 350°
3. Line large cupcake pans with cupcake liners (3 pans of 12 each)
4. In a large mixing bowl, combine sugar, oil, and eggs. Beat until well-blended.
5. Add flour, baking soda, baking powder and cinnamon. Beat for about 2 to 3 minutes.
6. (Set aside your mixer) Stir in shredded carrots & pineapple.
7. Fill cupcake tins 3/4 full and bake for approximately 22 - 24 minutes (toothpick test)
8. Set cupcakes on cooking racks and allow to cool completely before frosting
9. While the cupcakes are cooling, set out the butter and cream cheese to soften (about 30 minutes)

Instructions for Frosting

1. Beat softened cream cheese and butter together until smooth.
2. Add vanilla and powdered sugar. Beat until well blended. (Approximately 4 minutes)
3. Stir in chopped pecans (or hold them to sprinkle on top of frosted cupcakes)
4. Frost the Cupcakes


Recipe Substitutions or Additions

I prefer pineapple, but Mom suggests substituting raisins if desired. You may also want to add 1 cup shredded coconut for a more authentic carrot cake consistency & taste.


Baking Notes

I have a double oven, one is a convection oven. My ovens allow me to bake 3 pans of cupcakes at one time. (2 in the convection oven & one in the lower regular oven). 

Mom has one regular oven. Therefore, she makes larger cupcakes divided across two pans, which she bakes separately. Her yield is 24 larger cupcakes that take slightly longer to bake (approximately 26 - 28 minutes). 

Because oven temperatures vary, the toothpick test is required to determine when they are completely baked.



What is the Toothpick Test?

Quickly stick a toothpick down into the center of a cupcake or cake and pull it right back out. If it comes out clean, the cake/cupcake is done. If it has batter on it, you need to bake a little longer. I usually test in 1 – 2 minute intervals. 


Cupcake Baking Needs

There are a few kitchen tools that allow us to bake cupcakes with ease, starting with a large cupcake baking pan & cupcake liners.  Cupcakes are also very hard to transport from place to place.  If you do plan to take them elsewhere, I highly recommend the carrier featured below.

 

Just for Fun! Add Edible Carrot Toppers


Orange & Green Fondant

 Wilton Decorator Preferred Neon Fondant, 4-Pack Fondant IcingCheck Price Wilton Decorator Preferred Primary Colors  4-Pack Fondant IcingCheck Price

 

Check Out More Recipe Reviews at
ReviewThisRecipes.com






Carrot Cake Cupcakes Recipe Review Written by:
House of Sylvestermouse





© 2021 Cynthia Sylvestermouse
 



Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate I (we) earn from qualifying purchases.”


FOLLOW US ON:

9 comments:

  1. Oh! Wow! Please thanks your mother for me because I'll be making these soon. Your photo has my mouth watering. I haven't made cupcakes in a long time and I love carrot cake. I would probably prefer the raisins but I'm sure the pineapple is great. These would have not lasted three days in my house. Finally I'm all in for that cream cheese icing.

    ReplyDelete
    Replies
    1. It is always interesting to hear preferences in ingredients. Mom would prefer the raisins too, yet my dad would most likely choose the pineapple. Since they are the last thing added, it would be very easy to split the batter and have some of each.

      Delete
  2. I have been looking for a recipe that has both carrots and pineapples in it. I lost my recipe in the move a few years ago and have no idea where it went. Now I have a new recipe and I know that my family will love these too! Thank you so much for a new recipe for an old favorite! You rock my culinary boat!

    ReplyDelete
  3. I adore carrot cake (which wouldn't be carrot cake without cream cheese frosting, lol!) I'm grateful for your and your mom's thoughtfulness and generosity in sharing her recipe. Clearly, the apple didn't fall far from the tree! For me, pineapple is a must in carrot cake. Sadly, I can no longer eat it, but I did make a low-carb carrot cake cupcakes with cream cheese frosting recipe and decided to add some natural pineapple flavor to the batter. Obviously, low carb carrot cake cupcakes are no match for your mom's yummy-looking cupcakes! But the natural pineapple flavor definitely helped. Thank you for sharing your mom's recipe, and please thank her for us, too!

    ReplyDelete
  4. Cake is not among my favorites in the dessert realm, but Carrot Cake is a big exception. I really DO like carrot cake with cream cheese frosting and having ii in the form of cupcakes is the best way to eat it. As you said, quick and easy to eat without fuss. Thanks so much to you and 'mom' for this fabulous recipe. Now, does your mom deliver? LOL.

    ReplyDelete
  5. I do love carrot cake and cream cheese frosting is a must. Thanks for sharing this recipe.

    ReplyDelete
  6. Oh yum! My husband used to make an amazing carrot cake, but cupcakes are a much better idea as we could just have one each as a treat and take the others into work.
    Team Pineapple over here too.

    ReplyDelete
  7. Wish we could all get together for a carrot cake cupcake and a cup of tea or coffee! These sound delightful, Mouse.

    ReplyDelete
  8. I love Carrot cake and these cupcakes sound so delicious. Thank you so much for sharing this recipe and tips. Having one for breakfast with coffee sounds just perfect :)

    ReplyDelete



The Review This Contributors

Cynthia SylvestermouseCynthia SylvestermouseDawn Rae BDawn Rae BMary Beth - mbgphotoMary Beth - mbgphotoBrite-IdeasBrite-IdeasBev OwensBev OwensWednesday ElfWednesday ElfBarbRadBarbRadOlivia MorrisOlivia MorrisRenaissanceWoman2010RenaissanceWomanLou16Lou16The Savvy AgeThe Savvy AgeTreasures by BrendaTreasures by BrendaMargaret SchindelMargaret SchindelSam MonacoSam MonacoRaintree AnnieRaintree AnnieBuckHawkBuckHawkDecoratingforEventsDecoratingforEventsHeather426Heather426Coletta TeskeColetta TeskeMissMerFaeryMissMerFaeryMickie_GMickie_G

 

Review This is Dedicated to the Memory of Our Beloved Friend and Fellow Contributor
We may be apart, but You Are Not Forgotten

Susan DeppnerSusan Deppner

“As an Amazon Associate I (we) earn from purchases.” Disclosure Statement

X