My Jumbo Carrot Cake Cupcakes

22 Oct

I had a craving for carrot cake for days, so I thought I would make some individual carrot cakes using my jumbo cupcake tin.   I prefer the individual cakes versus a whole cake because they’re easier to serve and they stay fresher longer. 


Makes 8 

1 1/4 cups flour

1 cup sugar

1 1/2 teaspoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

2 teaspoons vanilla

3/4 cup oil

2 eggs (at room temperature)

1 cup grated carrots, about 3 medium

1/2 cup chopped walnuts 

1.  Preheat oven to 325 degrees F.   Place cupcake holders in cupcake tin.

2.  Add the first 8 ingredients in a large mixing bowl.   Blend for 1 minute on low speed.

3.  Stir in carrots and nuts and pour evenly into cupcake holders.

4.  Bake for 32 – 34 minutes, or until a tooth pick inserted in the center comes out clean.

5.  Cool in pan for 10 minutes, then remove to a cooling rack to cool completely.

Frost with cream cheese frosting (below) 


3 ounces softened cream cheese

1/2 tablespoon milk

1 teaspoon vanilla

2 – 3 cups confectioner sugar 

Beat cream cheese with milk and vanilla until fluffy.   Gradually add sugar a little at a time, beating until smooth and to the desired consistency. 

Carrot cake for desert…I made myself and my husband very happy!


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