When it comes to dessert, there’s a debate that has divided my family: cupcakes or cake. Today, I’m answering the question once and for all with one of my favorite flavors — carrot cake.
Carrot cake is the dessert for those who love their sweets with a hint of spice and texture. Moist and flavorful, it’s packed with warm spices like cinnamon and nutmeg, sweet bursts of raisins or pineapple, and the satisfying crunch of chopped nuts. And let’s not forget Annie’s favorite part — the cream cheese frosting.
In its full-sized form, carrot cake is a layer of delight. Layers sandwiched with generous frosting are as visually appealing as they are tasty. It’s a perfect centerpiece for any gathering where you want to make an impression.
But let’s not underestimate the charm of the cupcake. Carrot cupcakes are all the deliciousness of the cake in a portable, perfectly portioned form. Here’s why they have the advantage:
Portion Control: No knives, no mess, no debating who got the bigger slice. Everyone gets an equal share of carrot-y goodness.
Customizable: Cupcakes are like little canvases. You can top them with intricate frosting swirls, sprinkles, or even mini carrot decorations.
Convenience: Whether it’s a school party, a potluck, or just a snack on the go, cupcakes are easier to transport and serve.
Fun Factor: There’s something undeniably whimsical about peeling back a cupcake liner and biting into a handheld treat.
If this has you craving a taste, here’s my go-to recipe for carrot cupcakes. They’re moist, spiced just right, and topped with the creamiest cream cheese frosting.
Ingredients:
For the cupcakes:
1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup packed brown sugar
2/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/2 cup crushed pineapple
1/2 cup raisins
For the frosting:
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually add granulated sugar, brown sugar, and oil. Beat in the eggs and vanilla until smooth.
Fold in the grated carrots, pineapple, and raisins.
Fill each cupcake liner about two-thirds full. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
To make the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Frost the cupcakes and enjoy!
If you’re like me, you will agree these mini treats are the way to go. However, I would never turn down a slice of a beautifully layered carrot cake either. Neither would Annie the Porcupine.
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