These weren’t planned. I was looking for something to bake with leftover carrots, and cupcakes felt less fussy than a layer cake. But by the time I pulled them from the oven and swirled on that cream cheese frosting, I realized these weren’t a shortcut—they were the main event.
Soft, gently spiced, studded with raisins and walnuts—they’re sweet without being cloying. Ina nails the balance.
Why This Works So Well
Grating the carrots fine gives moisture without bulk. The oil-based batter keeps the crumb tender, while the cinnamon brings warmth without overwhelming. Raisins plump as they bake. Toasted walnuts add just enough texture. And that frosting? It’s luscious—tangy, not too sweet, and actually generous enough for every cupcake.
These feel classic, but not dated.
What I Used (And Why)
- Sugar (2 cups) – White sugar gives clean sweetness; brown sugar made it a little heavy.
- Vegetable oil (1⅓ cups) – Keeps it moist. I tested it with butter; it wasn’t as tender.
- Extra-large eggs (3) – Ina’s choice. Don’t swap for fewer large eggs—it affects texture.
- Flour (2 cups) – All-purpose works perfectly here. Sift if it’s clumpy.
- Ground cinnamon (2 tsp) – The only spice needed. It lets the carrot shine.
- Baking soda (2 tsp) – No baking powder here—soda helps lift the denser batter.
- Kosher salt (1½ tsp) – Balances sweetness.
- Carrots (3 cups, grated) – Grate fresh. Pre-shredded bags won’t melt into the batter the same way.
- Raisins (1 cup) – Soak in warm water for 10 minutes if they’re dry.
- Chopped walnuts (1 cup) – Toast them. It makes a difference.
Frosting:
- Cream cheese + butter – Both softened. Don’t skip the butter—it adds structure.
- Confectioners’ sugar (1 lb) – Sift it for smoothness.
- Vanilla extract (1 tsp) – Real vanilla rounds out the tang.
Making It Yours
- Swapped in chopped pecans once—also great.
- Tried golden raisins—a little sweeter, lovely for spring.
- Made mini cupcakes (baked 18–20 min)—perfect for brunch tables.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cupcakes sank | Overfilled liners | Fill only ¾ full and use 2 pans if needed |
| Raisins clumped | Added dry to batter | Toss them with flour first or soak |
| Frosting slid off | Cupcakes were warm | Cool completely before frosting |
How to Make Ina Garten’s Carrot Cupcakes
- Preheat oven to 400°F. Line 22 muffin cups with paper liners.
- In a mixer with paddle, blend sugar, oil, and vanilla. Beat in eggs one at a time.
- In another bowl, whisk flour, cinnamon, baking soda, and salt.
- Add half of dry ingredients to wet. Toss raisins, carrots, and walnuts with remaining dry mix. Stir everything together just until combined.
- Fill liners ¾ full. Bake 10 minutes at 400°F, then lower to 350°F and bake 30–35 more minutes, or until a toothpick comes out clean.
- Cool completely on a rack.
For the frosting:
7. Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and mix until fluffy.
8. Spread thickly on cooled cupcakes.
Tips I Always Use
- I grate the carrots on the fine holes of a box grater—they almost melt into the batter.
- Soak the raisins briefly in hot water, then pat dry. Makes them softer and plumper.
- If the frosting feels loose, chill it for 10 minutes before spreading.
What Pairs Well
- Drink: A chai latte or a chilled glass of rosé.
- Side: Fruit salad with mint, or a crisp green apple slaw.
- Occasions: Afternoon tea, spring birthdays, or a casual Easter brunch.
Leftover Notes
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Freeze unfrosted cupcakes for 3–4 months. Frost after thawing.
- To reheat: Microwave 20 seconds (unfrosted) or enjoy at room temp.
Common “What Ifs”
Q: Can I make these ahead?
A: Yes. Bake and freeze the cupcakes, then frost fresh.
Q: Can I make this into a cake?
A: Absolutely. It bakes beautifully in two 9-inch pans. Same batter, just extend the bake time by 5–10 minutes.
Q: Can I reduce the sugar?
A: You can cut it by ¼ cup, but they won’t be quite as moist.
Try More Recipes:
Ina Garten Carrot Cupcakes
Description
Moist, warmly spiced carrot cupcakes topped with silky cream cheese frosting—perfect for spring gatherings or anytime baking.
Ingredients
Cupcakes:
Frosting:
Instructions
- Preheat oven to 400°F. Line muffin pans with paper liners.
- In mixer, beat sugar, oil, and vanilla. Add eggs one at a time.
- Combine flour, cinnamon, soda, and salt. Add half to batter.
- Toss carrots, raisins, and walnuts in remaining flour. Add to batter.
- Fill cups ¾ full. Bake 10 min at 400°F, then 30–35 min at 350°F.
- Cool completely.
- For frosting: beat cream cheese, butter, and vanilla. Add sugar until fluffy.
- Frost cooled cupcakes generously.