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Carrot cake recipe: for people who don't like carrot cake

Servings: 20 cupcakes

Ingredients

For the cake

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup vegetable oil
  • 2 large carrots - to make 1 1/2 cups pureed carrots

For the frosting

  • 1/4 cup butter
  • 1 8 oz. package cream cheese
  • 1 1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • milk for thinning

Instructions

  • Line cupcake pans with cupcake liners and pre-heat oven to 350 degrees.
  • Sift together flour, baking powder, baking soda, cinnamon, and nutmeg. 
  • Peel the carrots and coarsely chop. Add the carrots to a food processor or blender and blend until pureed. Add water a teaspoon at a time to thin if needed.
  • In an electric mixer cream eggs, sugars and vanilla extract until smooth. Add oil and mix until combined.
  • Add dry ingredients gradually until combined. Pour in pureed carrots and mix until smooth.
  • Pour into cupcake tins using a 1/4 cup measuring cup and fill 3/4 the way full. 
  • Bake for 20-25 minutes or until an inserted toothpick comes out clean. 

For the frosting

  • Beat the butter and cream cheese with an electric mixer until smooth and lump free.
  • Gradually add the confectioners' sugar beating on low speed until combined. 
  • Add vanilla extract and beat until smooth. Add milk a teaspoon at a time to thin if needed.
  • Apply the frosting to cupcakes using an icing spatula or butter knife.