Ina Garten Carrot Cupcakes

Ina Garten’s Carrot Cupcakes are made with sugar, vegetable oil, eggs, flour, ground cinnamon, baking soda, salt, carrots, raisins, and walnuts, and topped with sweet cream cheese frosting resulting in a tasty dessert that’s ready in 1 hour and 15 minutes!

Try More Ina Garten Recipes:

• Ina Garten Strawberry Muffins
• Ina Garten Lemon Poppyseed Cake
• Ina Garten Plum Crumble

? Why You’ll Love This Carrot Cupcakes Recipe:

• Moist and Flavorful: These cupcakes boast a perfect balance of sweetness and spice, with grated carrots adding moisture and flavor.
• Simple Ingredients: With pantry staples like flour, sugar, and oil, along with carrots, raisins, and walnuts, this recipe is accessible and easy to make.
• Versatile: Whether for a special celebration or a casual gathering, these cupcakes fit any occasion, elevating any dessert table with their homemade charm.
• Crowd-Pleasing: Loved by kids and adults alike, these cupcakes are sure to become a family favorite, disappearing fast whenever they’re served.

❓ What Is Ina Garten’s Carrot Cupcakes Recipe?

Ina Garten’s Carrot Cupcakes combine sugar, vegetable oil, eggs, flour, ground cinnamon, baking soda, salt, carrots, raisins, and walnuts in a moist cake batter, baked to perfection, and topped with creamy cream cheese frosting.

? Ina Garten Carrot Cupcakes Ingredients

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose 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 confectioners’ sugar

? How To Make Ina Garten Carrot Cupcakes

1. Set the oven temperature to 400 degrees Fahrenheit.
2. Use a paddle attachment on an electric mixer to combine the sugar, oil, and vanilla in a bowl. Gradually incorporate the eggs.
3. Put the cinnamon, baking soda, salt, flour, and another bowl and mix them. Mix 1/2 of the dry ingredients into the wet ingredients on low speed.
4. Add the walnuts, raisins, and grated carrots into the remaining flour, stir thoroughly, and then add to the batter. Combine only until well blended.
5. Use paper liners to line muffin pans. Scoop the batter into 22 muffin cups, filling each 3/4 full.
6. Bake for 10 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake for another 30 to 35 minutes, or until a toothpick comes out clean. Let cool on a rack.
7. In a bowl of an electric mixer fitted with a paddle attachment, cream together the cream cheese, butter, and vanilla extract to make the frosting. Mix in the sugar until combined.
8. Spread a generous of frosting on top of each cooled cupcake before serving.

? Recipe Tips

• Grate carrots finely for a smoother texture in the cupcakes.
• Soak raisins in warm water before adding to the batter to plump them up.
• Toast walnuts lightly before chopping for enhanced flavor.
• Allow cupcakes to cool completely before frosting to prevent the frosting from melting.

? What To Serve With Carrot Cupcakes?

Serve Carrot Cupcakes with a cup of hot Autumn Sangria or Pomegranate Cosmo, Limoncello Fruit Salad, a dollop of Cream Cheese Frosting, and a scoop of Whipped Cream.

? How To Store Leftovers Carrot Cupcakes?

• In The Fridge: Refrigerate leftover carrot cupcakes in an airtight container for up to 5 days.
• In The Freezer: Freeze leftover carrot cupcakes in a freezer-safe container for 3 to 4 months.

? How To Reheat Leftovers Carrot Cupcakes?

• In The Oven: Reheat leftover carrot cupcakes on a baking sheet at 350°F (175°C) for 5 to 10 minutes until warmed through.
• In The Microwave: Heat leftover carrot cupcakes on a microwave-safe plate on high for 20 to 30 seconds.
• In The Air Fryer: Warm leftover carrot cupcakes in an air fryer basket at 300°F (150°C) for 2 to 3 minutes until heated.

FAQs

Try More Ina Garten Recipes:

• Ina Garten Peach Clafoutis
• Ina Garten Almond Cake
• Ina Garten Peach Almond Torte

Ina Garten Carrot Cupcakes Nutrition Facts

Amount Per Serving

• Calories 327
• Total Fat 17g
• Saturated Fat 5.9g
• Trans Fat 0.4g
• Cholesterol 49mg
• Sodium 235mg
• Potassium 116.2mg
• Total Carbohydrates 41g
• Dietary Fiber 0.9g
• Sugars 29g
• Protein 3.7g