Community Pick
Barefoot Contessa's Carrot Cake Cupcakes
"From Barefoot Contessa Parties! The cake is very moist and the icing is delicious!"
photo by Alana Kysar Fix Fe
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
22 cupcakes
ingredients
- 2 cups sugar
- 1 1⁄3 cups vegetable oil
- 1 teaspoon pure vanilla extract
- 3 extra-large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons kosher salt
- 3 cups grated carrots (less than 1 pound)
- 1 cup raisins
- 1 cup chopped walnuts
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For the frosting
- 3⁄4 lb cream cheese, at room temperature
- 1⁄2 lb unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 lb confectioners' sugar
directions
- Preheat the oven to 350°F
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
- Add the eggs, 1 at a time.
- In another bowl, sift together the flour, cinnamon, baking soda, and salt.
- With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
- Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
- Mix until just combined.
- Line muffin pans with paper liners.
- Scoop the batter into 22 muffin cups until each is 3/4 full.
- Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
- Cool on a rack.
-
Frosting:
- Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
- Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
- **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.
Questions & Replies
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Need gluten free -
How far in advance can I make and frost the cupcakes -
Should the oven be preheated to 350 or 400? Recipe states to bake at 400 for 10 minutes then 350. -
Hi there! I'm a little but confused about what you mean by "extra large eggs" as there's only one size of eggs sold in Singapore and we don't buy by sizes -
Can I cut down on the sugar with out if effecting the recipe?
see 1 more questions
Reviews
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Delicious!! Finely chopped the walnuts and it added a nice crunch. Did not use raisins. I only made half the frosting, and it made me about 30 small cupcakes. I left 6 without frosting and they were also delicious - great breakfast food! -
These cupcakes were a big hit ! After sharing , I got a request to bake them for a cancer research fund raiser. I'm flattered and happy to do so. I loved visiting the barefoot contesa when I had business in East Hampton. Thank you for sharing your recipes !
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Gotta love my girl Ina! I also cooked the cupcakes at 400 for 10 minutes and then 15 minutes at 350. I took the other reviewers advise and cut the frosting in half and there was just enough. I did use low fat cream cheese and couldn't tell the difference. Very moist and delicious. Thanks for the recipe. -
I have made these many times and I love them. I also only cook them for 10 mintues at 400 then for 10-15 minutes at 350. I start checking them with a toothpick and take them out as soon as the toothpick comes clean. There is more batter than for 24 cucpcakes. The frosting makes a ton. I usually have almost half left over.
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These turned out wonderfully! Everyone loved them! The shortened cooking time was correct and nothing burned. I had about double the amount of icing that I needed. I will cut that in half the next time that I make these.
see 18 more reviews
Tweaks
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I made these for a friends birtday and were amazing! To cut some fat I used low-fat cream cheese and substituted applesauce for some of the oil. Perfect.
RECIPE SUBMITTED BY
<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! <br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15. <br /><br />And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
