recipes barefoot contessa

Carrot Cake Cupcakes (Makes 22 cupcakes)

Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Photo: James Merrell

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
4 extra-large eggs
2 cups 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
For the frosting:
3/4 pound cream cheese at room temperature
1/2 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1 pound confectioner’s sugar

Preheat the oven to 350 degrees.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, one at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add half 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 for 30 minutes, until a toothpick comes out clean. Cool on a rack.

For the 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.