Carrot cake cupcakes made using a secret ingredient so that there are no stringy carrot pieces!
Easter is right around the corner, and even though at this stage in my pregnancy I have been pretty much anti-sweets, I had to cave so I could give you guys this recipe on Carrot Cake Cupcakes with Cream Cheese Frosting.
Carrot cake is not really my thing. Truthfully, I am not even really a huge carrot fan in general. UNLESS they are super soft & you can hardly taste them, like in soup. But one day a girl from work made these (in bar form) and I gorged on like 10!
Honestly, I had no idea it was carrot cake. It didn’t taste overly carrot-y and it didn’t have shreds of stringy carrot, like most cakes do. It was orange, and delicious, and she made it in the fall so I just assumed they were pumpkin bars that had very little pumpkin in them. My father-in-law loves carrot cake so when she told me that’s what it was, I knew I needed the recipe.
These are so addicting, even if you don’t like carrot cake (like me) and perfect for Easter. You can make them in bar form using a Jelly Roll Pan, or if you know you want to give a lot of them away (so you don’t over indulge) you can do what I did & make them into cupcakes.
Yes, I always do the fork test lol 18 minutes at 350* was perfect in our oven.
Enjoy!
Carrot cake cupcakes
These moist carrot cake cupcakes with cream cheese frosting use pureed carrots so that there are no carrot shreds messing up the texture. Perfect treat for Easter!
Ingredients
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 12 ounces baby food carrots (pureed carrots)
Instructions
- In a large bowl, beat eggs, oil, & sugar until smooth.
- Mix in dry ingredients.
- Add pureed carrots.
- Once well combined, pour into cupcake liners. (made 25 cupcakes for us)
- Bake at 350* for 15-20 minutes (18 minutes was perfect for our oven)
- Let cool and top with cream cheese frosting (recipe here)
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