I am dying over here.
First of all, these extremely moist, sweet, and perfectly dense carrot cake cupcakes are killing me softly with each bite and it hurts so good. This recipe comes from a neighbor in my hometown {hi, Pam!} and it is seriously the BEST carrot cake I’ve evereverever had.
True story: when we were in college, I made this for Bjork’s birthday. Being the proper and polite girl that I was, I ate one small piece.
And then I hid behind his loft bed and shoved extra large bites in my mouth and hoped he wouldn’t notice that a whole row of his birthday cake was gone.
Nowadays we can be open about those things. #marriage #loveu
There’s another reason I’m dying lately, and it’s this gem of a site. Hey Girl. You’re welcome.
If there’s one thing that can make me fall off the elliptical at the gym, it’s that right there.
As a result of eating cupcakes and perusing Hey Girl posters, I’ve been catching myself smiling like a weirdo during random times of the day. Like when you have a secret and you remember it all over again and you become a perma-smiling gooney. Discreet is probably my middle name.
But this time I don’t really have a secret. I just have Ryan and Bjork feeding me teacher love lines, and me feeding myself even more cupcakes.
Ohmygoodness. I could get used to this.
Carrot Cake Cupcakes with Cream Cheese Frosting
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Total Time: 1 hour 15 minutes -
Yield: 1 cake or 24 cupcakes
Print Recipe
Pin RecipeDescription
These carrot cake cupcakes are made from a small town blue ribbon recipe. Sweet, moist, dense, and perfect topped with cream cheese frosting.
Ingredients
- 2 cups sifted flour
- 2 cups sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3 cups grated raw carrots
- 4 eggs
- 1 1/3 cups vegetable oil
- 8 ounces cream cheese
- 1/4 lb. butter
- 2 teaspoons vanilla
- 1 lb. powdered sugar
Instructions
- Preheat oven to 350 degrees. Mix dry ingredients and oil with carrots. Add one egg at a time and beat well after each egg.
- Bake for 50 minutes in a 9×13 inch pan. Let cool completely. (For cupcakes, pour batter into greased or lined muffin tins. Fill them about 3/4 of the way to the top and bake for about 12-15 minutes, or until tops spring back when you touch them. This amount will make about 24 cupcakes.)
- Beat cream cheese, butter, and vanilla until creamy. Add powdered sugar. Spread frosting over cooled cake.
- Refrigerate and eat cold for best taste!
Notes
It sounds weird to refrigerate this cake and eat it cold, but seriously, it’s a must. It gets so moist and yummy after sitting in the fridge overnight!
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Prep Time: 15 mins
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Cook Time: 1 hour
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Category: Dinner
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Cuisine: American
Keywords: carrot cake cupcakes, cream cheese frosting, carrot cake dessert
Will I fit in my jeans on Monday after the Super Bowl?
I love you, jeggings. I. Love. You.
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