Menu

Carrot Cake Cupcakes {Cream Cheese Frosting}

These are the moistest, most delicious Carrot Cake Cupcakes that I have ever had! They have a little crunch from toasted walnuts and the perfect hint of cinnamon! Topped with an impossibly creamy cream cheese frosting they are irresistible! 

These are the moistest, most delicious Carrot Cake Cupcakes | A recipe I learned in culinary school that my husband said were the best ever!

If you’ve been following along my culinary school journey on The Gram, you probably recall the three pictures I posted of a carrot cake that look strikingly similar to these little cupcakes.

This is it! This is the very first recipe that I’m sharing from culinary school. #nobigdeal

These are the moistest, most delicious Carrot Cake Cupcakes | A recipe I learned in culinary school that my husband said were the best ever!

My husband, a HUGE fan of carrot cake, proclaimed that this was the best carrot cake that he’s ever had!

These are the moistest, most delicious Carrot Cake Cupcakes | A recipe I learned in culinary school that my husband said were the best ever!

But you know I had to turn the cake into cupcakes. Because…

{Are you new around here?!}

CUPCAKES!!!

You know I live for some cupcakes!

These are the moistest, most delicious Carrot Cake Cupcakes | A recipe I learned in culinary school that my husband said were the best ever!

It is the moistest, most tender cake you’ve ever had with a little crunch from the toasted walnuts and a prominent carrot cinnamon flavor.

The cake is tender and so moist it practically dissolves in your mouth and is topped with a traditional tangy sweet cream cheese frosting.

And adorned with a little marzipan carrot. Adorable. Plus who doesn’t love marzipan?

These are the moistest, most delicious Carrot Cake Cupcakes | A recipe I learned in culinary school that my husband said were the best ever!

So truth be told, this isn’t my first time around the carrot cake block…

This carrot cake recipe is actually shockingly similar in texture and taste to one I made last year from one of my vintage cookbooks. It tasted divine and the frosting was to.die.for. Why didn’t I post it?

Because as I cut into my magnificent 3-tiered cake, I realized my carrots had turned green.

GREEN!!!!

These are the moistest, most delicious Carrot Cake Cupcakes | A recipe I learned in culinary school that my husband said were the best ever!

Apparently if carrots come in contact with baking soda, they will transform like a Teenage Mutant Nina Turtle into a horrible, sickening shade of green.

Think shamrock.

If you’re really nice to me, I may just post a picture of the green cake in all its glory. Maybe.

These are the moistest, most delicious Carrot Cake Cupcakes | A recipe I learned in culinary school that my husband said were the best ever!

In culinary school we weigh all our ingredients, because it is 1000x more accurate and at least 234x easier. I converted this recipe to volumetric measurements because I love you, but I suggest you dust off that scale in the back of your cupboard and weigh your ingredients.

When someone gives you weighted measurements it’s like a gift from the Goddess of Precision herself, and you don’t turn down gifts. Or at least I don’t! 😉

These are the moistest, most delicious Carrot Cake Cupcakes | A recipe I learned in culinary school that my husband said were the best ever!

If you aren’t into kneading gel coloring into marzipan and meticulously shaping carrots (even though it is so easy!), you can do like my friend David and pipe adorable little carrots on top with frosting. #toocuteforwords

Carrot Cake Cupcakes {Cream Cheese Frosting}

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 24 Cupcakes

Carrot Cake Cupcakes {Cream Cheese Frosting}

These are the moistest, most delicious Carrot Cake Cupcakes that I have ever had! They have a little crunch from toasted walnuts and the perfect hint of cinnamon! Topped with an impossibly creamy cream cheese frosting and an adorable baby marzipan carrot!

Ingredients

    For the Carrot Cake:
  • 2 cups all purpose flour (or pastry flour if you have it) (190g)
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • 3/4 teaspoon kosher salt
  • 3 eggs (150g)
  • 1 2/3 cups granulated sugar (330g)
  • 1 ¼ cup vegetable oil (255g)
  • 2 tablespoons lemon juice
  • 1 cup shredded carrots, packed (250g)
  • ½ cup toasted walnuts, chopped (90g)
  • For the Cream Cheese Frosting & Finishing:
  • 20 oz cream cheese (not light, not whipped), room temperature
  • 1 cup butter (2 sticks), room temperature
  • 2 cups powdered sugar (220g)
  • 2 tablespoons lemon juice (20g)
  • 1 teaspoon vanilla extract
  • toasted walnuts, chopped, for garnish, optional
  • 50g marzipan, optional

Instructions

    For the Carrot Cake:
  1. Preheat the oven to 350˚F and line 24 muffin tins with cupcake liners.
  2. Sift together flour, baking soda, baking powder, cinnamon and salt in a medium bowl and set aside.
  3. Add the lemon juice to the vegetable oil and set aside.
  4. Squeeze out the excess juice from your carrot; discard or drink it! So healthy!
  5. In a stand mixer fitted with the whisk attachment, whip together the eggs and sugar to the ribbon stage. This is when the batter will hold a ribbon on its surface before slowly disappearing. It will look something like this…
  6. With the mixer running on high, slowly pour in the vegetable oil mixture and whisk until completely emulsified (i.e. you can’t see any oil)
  7. Remove the bowl from the stand mixer and fold in the dry ingredients all at once just until streaky.
  8. Fold in the walnuts and carrots until there are no more lumps of flour and the batter is just combined. Please don’t over mix. If you think it’s done, it is.
  9. Scoop into prepared tins no higher than ¾ full. You will have just enough batter to fill 24 cups.
  10. Bake 18-20 minutes or until a toothpick inserted in the center comes back clean.
  11. Cool 5 minutes in pan then turn out onto wire rack and cool upside-down. Yes, upside-down! Let cool completely before frosting.
  12. For the Cream Cheese Frosting:
  13. In the bowl of a stand mixer fitted with the paddle attachment cream together the cream cheese, butter and powdered sugar on medium low speed until soft and smooth, 10-12 minutes. It is very important your ingredients are at room temperature or you will have lumps of butter and you will have to soften over a water bath and your frosting will be runnier (Like mine. Don’t let impatience happen to you.)
  14. Add the lemon juice and vanilla and stir to combine.
  15. Pipe onto frosting using your favorite tip. I used a Wilton 1A.
  16. Gently scoop some toasted, chopped walnuts into the palm of one hand and pat them around the edges of each cupcake.
  17. For the Marzipan Carrots:
  18. Color ¾ of the marzipan orange and ¼ green, by kneading in gel coloring into the marzipan.
  19. Shape little carrots from the orange marzipan and mark them with the back of a knife to resemble the lines on real carrots. Make a divot in the top of each carrot.
  20. Roll out the green marzipan into long, thin ropes and cut into small pieces. Group several pieces together and press into the divot in each carrot.
  21. Top each cupcake with a small carrot. Adorable.

Notes:

You can easily halve recipe to make 12.

https://cheflindseyfarr.com/2015/04/carrot-cake-cupcakes-cream-cheese-frosting/

Did you make this recipe? I want to hear all about it! 🥳Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking

Craving More AHC Cupcake Creations? {Of course you are!}

Double Salted Caramel Cupcakes

These Double Salted Caramel Cupcakes have a moist vanilla cake, salted caramel filling and a delicious caramel buttercream!

Double Chocolate Cherry Cupcakes with Cherry Mascarpone Frosting

Double Chocolate Cupcakes Cherry Mascarpone Frosting

Peach Crisp Cupcakes

Peach Crisp Cupcakes filled with peach compote and topped with Swiss meringue buttercream

The BEST Death by Chocolate Cupcakes

These are really The BEST Death by Chocolate Cupcakes! Double chocolate cake filled with German's chocolate ganache all topped with a silky dark chocolate buttercream!

The BEST Vanilla Cupcakes with Vanilla Icing

Sprinkles Copycat Vanilla CupcakesCopycat Sprinkles Triple Cinnamon Cupcake

Copycat Sprinkles Triple Cinnamon Cupcakes

German Chocolate Cupcakes with German’s Chocolate Ganache

German Chocolate Cupcakes with German Chocolate Ganache Filling

 Peanut Butter Stuffed Double Chocolate Banana Cupcakes with Peanut Butter Frosting

Peanut Butter Stuffed Double Chocolate Banana Cupcakes with Peanut Butter Frosting

75 Comments

  • David @ Spiced
    April 8, 2015 at 7:25 am

    I think we need to have a Carrot Cake fest! I’ll bring my version, you bring these amazing cupcakes…and we’ll have a taste test! (I fully expect that you will win this one, but I just need an excuse to get some amazing cupcakes out of you…haha!) Also, I couldn’t agree more about weight measurements. I know it’s popular in Europe, but it just never caught on here in the States. Clearly, we just need to move to Europe and bake, right? 🙂

    Reply
    • AmericanCooking22
      April 8, 2015 at 7:54 am

      First of all – I am down for a cupcake face off any time. #bringit 😉
      Second- we clearly do need to just go bake in Europe! Done & done!

      Reply
      • Chris @ Shared Appetite
        April 14, 2015 at 12:34 pm

        When I actually do bake, I try to measure by weight… it’s crazy how different the measurements sometimes turn out! I wish I had your and David’s crafty “cute” carrot talents… mine would totally come out like a certified pinterest fail! And if I were you, I would have totally held onto those green carrot cake photos and posted it for St Patrick’s Day! People would have probably loved it lol!

        Reply
        • AmericanCooking22
          April 20, 2015 at 9:45 pm

          I am certain that your carrots would be perfectly adorable and Pinterest worthy! It definitely occurred to me to recreate the cake for St Pattys day but it is just so creepy!!

          Reply
  • Shashi at RunninSrilankan
    April 8, 2015 at 9:06 am

    Oh good golly, am dripping in drool over here!
    That velvety frosting …ooh…that…crunchy carrot cupcake….good GAWSH!!!
    Btw, I had no clue carrots turned green when exposed to baking soda – pretty puh-leeze post a picture of that green carrot cake…

    Reply
    • AmericanCooking22
      April 8, 2015 at 5:35 pm

      Haha! Thanks!! I was so beyond disappointed when I cut that cake! I tried to salvage it which is why I took any photos at all….but no. 🙂

      Reply
  • Lindsay @ Life, Love and Sugar
    April 8, 2015 at 4:21 pm

    I’m so excited for your all of your knowledge! I’ve been storing up questions for you like a chipmunk with acorns. #truth

    These cupcakes sound delicious and the carrots are super cute! Also, I want to see the green. That is NUTS!

    Reply
    • AmericanCooking22
      April 8, 2015 at 5:34 pm

      Lol! What are you hoarding your questions for?! You could just ask! But I’m pretty sure you know everything there it already, love! Xo

      Reply
  • Jess @ Sweet Menu
    April 8, 2015 at 4:31 pm

    These look like the best carrot cake cupcakes I have ever seen. I can’t wait to try them, I need a go-to carrot cake recipe. Meanwhile green carrots?! I had no idea! You must show us a photo sometime! This recipe is a winner!!! 🙂

    Reply
    • AmericanCooking22
      April 8, 2015 at 5:32 pm

      Everyone needs a go to carrot cake recipe right?! I’ve eaten way too many dry carrot cakes in my 30 years 🙂 I hope you try it!

      Reply
  • Jess @ whatjessicabakednext.com
    April 8, 2015 at 4:55 pm

    LOVE carrot cake – these cupcakes look perfect, Lindsey! That cream cheese frosting is divine! 😀 I’ve always baked in grams (definitely a European thing!) so it’s really helpful having the conversions! 😀

    Reply
    • AmericanCooking22
      April 8, 2015 at 5:31 pm

      Thank you!!! It’s sooooo much easier and more accurate! Wish it had caught on here 🙂

      Reply
  • Amy @ Thoroughly Nourished Life
    April 8, 2015 at 9:14 pm

    I can’t believe I wasn’t following you yet! Now I can keep up to date with all the delicious goings-on 🙂
    I love, love, love carrot cake – and it definitely has to have walnuts and cream cheese frosting or the deal is off!
    I always bake in grams because I am gluten free and converting recipes using grams makes for 1000000x better results than using volumetric measurements. Thanks for making this recipe conversion friendly so I can enjoy some cute cupcakes very soon!

    Reply
    • AmericanCooking22
      April 11, 2015 at 8:49 am

      What is it about carrot cake?! Any other veggie in a cake would turn be off but I love carrot cake! It’s probably the cream cheese frosting, lets be honest! Good luck converting this recipe to gluten free! You must work some magic!

      Reply
  • Thao @ In Good Flavor
    April 8, 2015 at 10:56 pm

    Yum! This cupcake looks amazing! I know that this would be love at first bite for me. Pinning.

    Reply
    • AmericanCooking22
      April 11, 2015 at 8:47 am

      Thanks for the pin!

      Reply
  • Kelly - Life Made Sweeter
    April 9, 2015 at 1:00 am

    These cupcakes look incredible, Lindsey!! I love the cute marzipan carrot with the toasted walnut rim! And oh my green carrots??? Wow, I had no idea that could happen and would love to see a photo 🙂 My husband is a huge carrot cake fan so I can’t wait to try making these!

    Reply
    • AmericanCooking22
      April 11, 2015 at 8:47 am

      Thank you, Kelly! I didn’t either and I seriously couldn’t believe it when I cut the cake. It was craziness!

      Reply
  • Kristine @ Kristine's Kitchen
    April 9, 2015 at 1:22 am

    I have GOT to make these, Lindsey! They look so moist and, well, cream cheese frosting!!! Those marzipan carrots are just too cute!

    Reply
    • AmericanCooking22
      April 11, 2015 at 8:46 am

      Thank you, Kristine!

      Reply
  • Lelia
    April 9, 2015 at 2:21 pm

    Hilarious story of the previous carrot cake! Gotta post a photo for us! At least on Instagram!

    Reply
    • AmericanCooking22
      April 11, 2015 at 8:45 am

      We shall see!

      Reply
  • Miss Kim @ behgopa
    April 10, 2015 at 2:15 am

    Now I want some! It’s been a while. You got me wondering who you offer your creations to since your concierges back home are not around. I bet they miss you.

    Reply
    • AmericanCooking22
      April 11, 2015 at 8:44 am

      Haha! Random people, my neighbor, the people who work at the gym (huge fans), and my doorman! Makin friends one cupcake at a time 🙂

      Reply
  • Ella-HomeCookingAdventure
    April 10, 2015 at 10:18 am

    I am sure I would devour these cupcakes, love any dessert with carrots.

    Reply
    • AmericanCooking22
      April 11, 2015 at 8:44 am

      What other dessert do you make with carrots?! I’ve only ever had carrot cake!

      Reply
  • Sophie
    April 11, 2015 at 5:10 am

    I made your lovely festive carrot cupcakes included with that amazing white cream cheese frosting! They came out beautifully & were very easy to devour too! 😉 MMMMM! x

    Reply
  • Cate | Chez CateyLou
    April 14, 2015 at 10:05 am

    Hello perfect little cupcakes….these are incredible!! You are seriously professional! Hooray for culinary school recipes – can’t wait to try this one!

    Reply
    • AmericanCooking22
      April 20, 2015 at 9:48 pm

      Lol! Thanks, love!!!

      Reply
  • Lily Lau
    April 17, 2015 at 12:27 pm

    These lovely cupcakes, with that even lovelier carrot on top… just love for this <3

    Reply
    • AmericanCooking22
      April 20, 2015 at 9:34 pm

      Thanks, Lily Lau!!

      Reply
1 2 3

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.