Another way to enjoy the universally loved and popular dessert carrot cake is to make them into lovely easy desserts cupcakes. Carrot cake cupcakes are also easier to transport for picnics, potluck, children’s party, or when giving it away as a present. This recipe makes 24 regular cupcakes. You can decorate it with candy sprinkles or sugar glaze anyway you like to suit the occasion after frosting the carrot cake easy healthy recipes cupcakes with cream cheese frosting.
Simple ingredients namely eggs, flour, vegetable oil, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, grated carrots, chopped pecans, and raisins are needed to make this simple recipe for carrot cupcake. You need powdered sugar, cream cheese, unsalted butter, and vanilla extract to make the cream cheese frosting. You can choose to add raisins or not to the recipe. Make sure that you reconstitute them first if you are using dried raisins by soaking them in hot water for a few minutes until they become plump and moist. After soaking drain and pat them dry. Alternatively, you can use cranberries instead of raisins to make the same recipe. Pecans are suggested for making these cupcakes, but you can also use walnuts.
Ingredients: 2 cups sugar, 1 1/2 cups vegetable oil (yes, you read that right. That’s what makes them oh so moist and delicious!), 4 large eggs, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 3/4 teaspoon ground nutmeg, 3 cups finely grated peeled carrots (about 1 pound), 1/2 cup chopped pecans, 1/2 cup raisins (optional)
Cream Cheese Frosting: 4 cups (1 pound box) powdered sugar, 2 (8-ounce) packages cream cheese, at room temperature, 1/2 cup (1 stick) unsalted butter, at room temperature, 4 teaspoons vanilla extract
Preheat oven to 325 degrees. Grease and flour muffin tins (do not use muffin tin liners for this recipe due to high oil content). Set pan aside. Beat sugar and vegetable oil in bowl using an electric mixer until combined. Then add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg. Slowly add into sugar and oil mixture. Stir in carrots, chopped pecans and raisins (if using). Pour batter into prepared muffin tins, dividing equally. Bake about 30 minutes (check for doneness by inserting a toothpick into the center of the cupcake; it should come out clean). Remove from oven and let cool about 10 minutes. Run a knife around the edge to loosen each cupcake, and remove cupcakes from pans. Place on a rack to cool completely. When cool, frost with Cream Cheese Frosting. To make cream cheese frosting, mix powdered sugar, cream cheese, butter, and vanilla extract in a bowl of an electric mixer. Beat all ingredients until smooth and creamy. Spread onto cooled cupcakes.
To cream the vegetable oil and the sugar until well combined you need a hand mixer. This will help make the cupcake nice and fluffy. After this step, you add the eggs one at a time and blend them until smooth. After sifting them and measuring them accurately you can mix all the dry ingredients together and then gradually add them to the egg, oil and sugar mixture. This will make it easier to blend the ingredients to make a perfect batter. Add the carrots, raisins and nuts last. Fold them in only until they are well distributed.