Description
Nana’s Carrot Cupcakes are moist, spiced carrot cupcakes topped with a creamy, tangy homemade cream cheese frosting. This classic recipe includes grated carrots and optional walnuts or pecans for added texture and flavor, perfect for a delightful treat or festive gathering.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 ½ cups grated carrots (about 2–3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Combine eggs and sugar: In a large bowl, beat the eggs and granulated sugar until the mixture is smooth and slightly fluffy. Add vegetable oil and vanilla extract, mixing thoroughly.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until fully combined without overmixing.
- Add carrots and nuts: Fold in the grated carrots and, if desired, the chopped walnuts or pecans for added texture and flavor.
- Fill muffin cups: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare frosting: While cupcakes cool, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
- Frost and garnish: Once the cupcakes are fully cool, frost them generously with the cream cheese frosting. Optionally, garnish with additional chopped nuts for extra crunch and presentation.
Notes
- For a nut-free version, simply omit the walnuts or pecans.
- Ensure carrots are finely grated for better texture integration.
- Do not overmix batter to keep cupcakes tender and moist.
- Use room temperature eggs and dairy for smoother batter and frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
