Carrot Cake Cupcakes + A Video! These carrot cake cupcakes are the BEST! My secret ingredient helps to create a very moist and flavorful carrot cake! These cupcakes are perfect for Easter or any spring event, gathering or party!
Easter is just a few days away and I couldn’t not share one of my favorite things to bake on Easter Sunday.
Carrot Cake Cupcakes!!!
Things have been insane over here these past few weeks and things are about to get even crazier. First off, I am running a half marathon on Saturday, April 2nd and I am so not ready. All of my unexpected traveling that came up kind of messed up my training so I am just going to do my best. I like to run non-stop but will definitely have to run/walk this 13.1 mile half marathon.
I also have two trips to NYC coming up very soon and will tell you guys about everything later!
And my kitchen is finished!!! Hooray!
My kitchen was completely brown, maple wood (or cherry wood?) before. You can see what my kitchen looked like before here. We decided to keep the brown cabinets because 1) changing these to white is freaking expensive and 2) I still wanted to keep some cohesiveness throughout the kitchen with my living room and the rest of the house.
I think it still works and the main thing was my island and needing more workspace. . and I got it! Hooray!
I shot a video showing my new kitchen and will be sharing that soon but for now . . here’s this video. I hope you enjoy!
And make these cupcakes!!! Happy Easter everyone!
Carrot Cake Cupcakes
Ingredients
For the cupcakes:
- 3 cups shredded carrots
- ½ cup brown sugar
- 2 large eggs at room temp
- ¾ cup white granulated sugar
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup crushed pineapple drained (canned or fresh) and finely diced
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ cup chopped walnuts
- 1/3 cup golden raisins
For the cream cheese frosting:
- 8 oz. cream cheese room temp
- ½ stick unsalted butter room temp
- 2 teaspoons vanilla extract
- 1½ cups powdered sugar
Instructions
For the cupcakes:
- In a medium bowl, combine shredded carrots and brown sugar. Set aside for about 30 minutes to 1 hour. Preheat oven to 350 degrees and prep a muffin pan with cupcake liners.
- Using your stand mixer fitted with the flat beater attachment, beat eggs until light. Gradually beat in the sugar, vegetable oil and vanilla. Stir in the crushed pineapple. In a separate mixing bowl, combine the flour, baking soda and salt and slowly add into the wet mixture until combined. Stir in the ground cinnamon, walnuts, golden raisins and the carrot and brown sugar mixture and mix until combined. Pour evenly into the cupcake liners.
- Bake for about 25 to 30 minutes, or until a tester inserted comes out clean. Cool for at least 15 to 20 minutes before frosting.
For the cream cheese frosting:
- Using your stand mixer fitted with the flat beater attachment, mix together the cream cheese, butter vanilla and powdered sugar and mix until completely blended. Spread on cooled cupcakes and enjoy!
Kathleen | Hapa Nom Nom says
March 24, 2016 at 12:01 pmYES! I LOVE carrot cake – it’s one of my all-time favorite desserts! And the cream cheese frosting…. I could eat that out of the bowl, by the spoonful! Your video is fantastic and your kitchen is GORGEOUS! I seriously love that giant island you have (you can never have too much counter space)!
hipfoodiemom says
March 24, 2016 at 10:34 pmThank you so much, Kathleen!!!! and yes, I love the island!
Vivian | stayaliveandcooking says
March 24, 2016 at 12:23 pmYou are the cutest! Love that photo of you and the cupcakes lol!
I’m SO jealous of your kitchen, my goodness that’s foodie dreams right there.
Carrot cake is my favourite cake so I’ll definitely save this one!
hipfoodiemom says
March 24, 2016 at 11:22 pmVivian, I’ve waited a long time for a kitchen like this! thank you so much. . you are too sweet! and I hope you try this recipe!
Mir says
March 24, 2016 at 1:49 pmYay!! The kitchen is gorgeous. Perfect for your video! Which looks so professional. I need your camera person!
These cupcakes are dreamy. You can eat them as a post run/walk treat!!
hipfoodiemom says
March 24, 2016 at 11:23 pmthank you so much, Mir!! and yes, an after run reward sounds perfect!
Medha @ Whisk & Shout says
March 24, 2016 at 2:24 pmYour video was awesome! Totally felt like I was watching Food Network. I love the tip about letting the carrots and brown sugar sit together so the flavors meld 🙂 Good luck on your half marathon! That’s amazing. Also your kitchen looks amazing! And New York! So much is going on haha love these cupcakes 🙂
hipfoodiemom says
March 24, 2016 at 11:24 pmMedha, oh my goodness, you are too kind and sweet! thank you SO much! I’m excited!!!!
John T. says
March 24, 2016 at 3:14 pmHappy Easter Alice!!!! The kitchen looks sharp and you are the cutest. Carrot cupcakes are a must especially this time of year. Good luck with your marathon!!!
hipfoodiemom says
March 24, 2016 at 11:24 pmHappy Easter John! Thank you so much! You are too sweet!
Zainab says
March 24, 2016 at 3:27 pmPineapples and walnuts are a must in carrot cake. Love that these have both. Can’t wait to try. The kitchen looks gorgeous!
hipfoodiemom says
March 24, 2016 at 11:25 pmZainab, thank you so much!!!
Laura (Tutti Dolci) says
March 24, 2016 at 3:40 pmSuch pretty cupcakes, and your new kitchen is looking fab!
hipfoodiemom says
March 24, 2016 at 11:26 pmThank you so much, Laura!
grace says
March 24, 2016 at 8:35 pmyum. send me some
hipfoodiemom says
March 24, 2016 at 11:27 pmI’ll bake you some the next time you guys are here!!
Erin @ Miss Scrambled Egg says
March 25, 2016 at 5:42 amMy most favorite type of cake is carrot cake, so I’m in heaven right now. <3 Your video is perfect by the way! You should be on the Food Network. 😀
hipfoodiemom says
March 25, 2016 at 7:02 pmErin, thank you so much for the kind words!!! Happy Easter!
Gayle @ Pumpkin 'N Spice says
March 25, 2016 at 6:53 amCongrats on your kitchen, Alice! It’s just beautiful. And I love your video and these gorgeous cupcakes, too. So perfect for Easter!
hipfoodiemom says
March 25, 2016 at 7:02 pmThank you so much, Gayle! Happy Easter!
Liz says
March 25, 2016 at 10:21 amI wish there were more carrot cake fans at my house—because I’d surely make these for Easter!!
hipfoodiemom says
March 25, 2016 at 7:01 pmNo one at your house likes carrot cake?! oh no! Wishing you and the family a very happy Easter!
mira says
March 25, 2016 at 12:34 pmLove your kitchen! And the video! Pinning to try these cupcakes!
hipfoodiemom says
March 25, 2016 at 7:01 pmThank you so much, Mira!
Matt says
March 25, 2016 at 3:21 pmThe kitchen looks great, love the cupcakes, and you are a natural on video!
hipfoodiemom says
March 25, 2016 at 6:59 pmAwh, thank you Matt. You are too kind!
Kelly says
March 26, 2016 at 10:35 pmSo many exciting things! Love love love your video and your kitchen! So gorgeous! These carrot cake cupcakes are perfect for this weekend! Walnuts and pineapples all the way for me too! 🙂 Happy Easter, Alice!
Ashlyn // Dollop Of Yum says
March 27, 2016 at 8:41 amAlice, your new kitchen looks absolutely fantastic and the cupcakes look delicious! Happy Easter!
Megan - The Emotional Baker says
March 28, 2016 at 9:32 amI love carrot cake!! These will be great fuel for your half 😉 & there’s nothing wrong with run/walk. I relied on it for all my marathons!
Joleen @ Joleen Cuisine says
March 31, 2016 at 1:22 amOMG serious kitchen goals!! And blog goals 🙂 Your daughters are so cute btw!!
hipfoodiemom says
March 31, 2016 at 6:46 amJoleen, thank you so much! you are the sweetest and thank you for the visit!