Carrot cake cupcakes/ Cupcakes cu morcovi
Prep time
Cook time
Total time
I love carrot cake cupcakes. Super moist, they keep fresh for few days and they are easy to make.
Recipe type: desert
Cuisine: Canadian/American
Serves: 16
  • 1 cup flour
  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cups grated carrots (heaping)
  • ⅔ cup oil
  • 2 eggs, beaten
  • for the frosting
  • 9 ounces cream cheese (Philadelphia)
  • 1 stick butter (room temperature)
  • 2 cups powdered sugar (only)
  • 1 vanilla bean (the seeds)
  • Pecan nuts or walnuts, roasted for decoration
  1. Preheat the oven to 350 degrees.
  2. Combine the all dry ingredients (except the sugar) in a large bowl.
  3. In a separate bowl beat the eggs with sugar until they become creamy and fluffy. Add oil and mix well. Slowly add the flour mixture, stirring until just mixed. Add the carrots and mix with a spatula until combined. Do not over stir!
  4. Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake for 15 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
  5. For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.
Recipe by gabriela cuisine at