If you are on the lookout for a recipe that brings warmth, spice, and a touch of homemade comfort into your kitchen, look no further than this delightful Carrot Cake & Cupcakes Recipe. Bursting with fresh shredded carrots, aromatic cinnamon, and crunchy pecans, this baked treat achieves the perfect harmony of moistness and flavor. Topped with a luscious cream cheese frosting that’s silky smooth and just the right amount of sweet, it’s a crowd-pleaser that works beautifully whether served as individual cupcakes or a classic 9×13 cake. Whether you are baking for a party, a cozy afternoon snack, or simply to treat yourself, this Carrot Cake & Cupcakes Recipe will quickly become a treasured favorite.
Ingredients You’ll Need
The beauty of this Carrot Cake & Cupcakes Recipe lies in its straightforward but essential ingredients list. Each component plays a vital role in creating the perfect texture, taste, and even color that makes this dessert so irresistible. From the moistness brought by oils and applesauce to the warm spices and crunchy pecans, these ingredients come together effortlessly.
- 4 eggs: Provide structure and natural richness for moisture and binding.
- 3/4 cup vegetable oil: Adds moistness without overpowering flavor.
- 1/2 cup apple sauce: A healthy swap for extra fat; keeps the cake tender.
- 1 cup white sugar: Balances sweetness with a clean, bright note.
- 1 cup brown sugar: Adds deep, caramel-like undertones and moisture.
- 3 tsp vanilla extract: Infuses sweetness with classic aromatic depth.
- 2 cups flour: Forms the base of the cake’s structure.
- 2 tsp baking soda: Helps the cake rise and become fluffy.
- 2 tsp baking powder: Ensures perfect lift and texture.
- 1/2 tsp salt: Enhances all the other flavors beautifully.
- 3 tsp ground cinnamon: Provides warmth and spice essential to carrot cake.
- 1/4 tsp nutmeg: Adds subtle depth and a hint of earthiness.
- 3 cups shredded carrots: The star ingredient offering texture and natural sweetness.
- 1 cup chopped pecans: Adds crunch and a toasty flavor note.
- For the frosting: 1/2 cup butter, 8 oz cream cheese, 4 cups confectioner sugar, 2 tsp vanilla extract – all combined to make a perfectly creamy and tangy cream cheese frosting.
How to Make Carrot Cake & Cupcakes Recipe
Step 1: Preheat and Prepare
Begin by setting your oven to 350 degrees Fahrenheit. This temperature is just right to ensure your carrot cake or cupcakes bake evenly without drying out. Prepare your cupcake tins by lining them with paper cups or lightly greasing, or if making the classic cake, grease and flour your 9×13 pan.
Step 2: Mix Wet Ingredients
Whisk together the eggs, vegetable oil, white sugar, and 2 teaspoons of vanilla extract until the mixture is smooth and slightly fluffy. This is the base that will lend moisture and sweetness to the batter while incorporating plenty of air for fluffiness.
Step 3: Combine Dry Ingredients
In a separate bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step ensures that the spices and leaveners are evenly distributed, preventing any pockets of uneven flavor or texture in the finished cake.
Step 4: Incorporate Dry into Wet
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Over-mixing can make the cake tough, so stir until you see no dry flour, then stop to maintain tenderness.
Step 5: Add Carrots and Pecans
Fold in the shredded carrots and chopped pecans carefully. The carrots bring moisture and a subtle sweetness, while the pecans add a satisfying crunch and a toasty flavor that complements the spices perfectly.
Step 6: Bake to Perfection
Fill your cupcake tins about 2/3 full or pour the batter into your prepared cake pan. Bake cupcakes for 22 to 26 minutes and the cake for 30 to 45 minutes. Use a toothpick inserted in the center to test doneness; it should come out clean or with only a few moist crumbs attached.
Step 7: Make the Cream Cheese Frosting
While your cake or cupcakes cool, beat together the butter, cream cheese, vanilla extract, and confectioner’s sugar until smooth and creamy. If it feels too thick, add a tablespoon or two of milk or water to achieve the perfect spreading consistency. This frosting is rich and tangy, a classic pairing with the sweet-spiced cake.
How to Serve Carrot Cake & Cupcakes Recipe
Garnishes
You can elevate your Carrot Cake & Cupcakes Recipe with simple garnishes like a sprinkle of chopped pecans on top of the frosting or a light dusting of cinnamon or nutmeg. A small carrot-shaped fondant decoration can add a whimsical touch if you’re serving to kids or want to impress guests visually.
Side Dishes
Carrot cake pairs wonderfully with freshly brewed coffee or a cup of chai tea, whose spices complement the cinnamon and nutmeg beautifully. For a refreshing contrast, serve a light fruit salad or a scoop of vanilla bean ice cream alongside.
Creative Ways to Present
For a festive occasion, try layering your carrot cake with frosting and chopped nuts between each layer and topping it with edible flowers for a stunning centerpiece. Cupcakes can be served in rustic wooden crates or colorful tiered stands that invite guests to sample one or two flavors at a time.
Make Ahead and Storage
Storing Leftovers
Store any leftover carrot cake or cupcakes in an airtight container in the refrigerator for up to 4 days. The cool temperature helps preserve the freshness and keeps the cream cheese frosting stable and delicious.
Freezing
You can freeze the unfrosted cupcakes or cake layers by wrapping them tightly in plastic wrap and placing them in a freezer bag. They will last up to 2 months frozen. Thaw overnight at room temperature before frosting and serving to maintain the moist texture.
Reheating
If you prefer to serve the carrot cake or cupcakes warm, pop a slice or cupcake in the microwave for 15 to 20 seconds. The quick reheating helps revive that freshly-baked aroma and soft texture, creating a comforting experience in every bite.
FAQs
Can I substitute the pecans in this Carrot Cake & Cupcakes Recipe?
Absolutely! If you’re not a fan of pecans, you can swap them with walnuts or even omit nuts altogether for a nut-free version. The texture will be slightly different, but the cake will still be delicious.
Is it necessary to add apple sauce to this recipe?
Apple sauce adds moisture and a subtle sweetness while reducing the amount of oil or butter needed. You can omit it, but you might want to increase the oil slightly to keep the cake moist.
Can I make this carrot cake gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free flour blend designed for baking, you can create a gluten-free Carrot Cake & Cupcakes Recipe. Be sure your baking powder and other ingredients are also gluten-free.
How long does the frosting stay fresh?
The cream cheese frosting tastes best within 3 to 4 days when refrigerated in a sealed container. If left at room temperature, it should be consumed within a few hours to remain safe to eat.
Can I double the recipe for a larger batch?
Yes, doubling is straightforward. Just make sure you have enough baking pans or cupcake liners and adjust the baking time slightly, checking doneness regularly to avoid overbaking.
Final Thoughts
Making this Carrot Cake & Cupcakes Recipe is like wrapping yourself in a cozy kitchen hug. The vibrant flavors, the perfect crumb, and that irresistible cream cheese frosting make it a recipe worth coming back to again and again. Whether you are a seasoned baker or new to the kitchen, treat yourself to the joy of creating and sharing this classic favorite with family and friends. Go ahead, bake a batch and watch smiles light up around your table!
Print
Carrot Cake & Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes (cupcakes), 30-45 minutes (cake)
- Total Time: 45-60 minutes
- Yield: 24 cupcakes or one 9×13 inch cake
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic carrot cake recipe yields moist and flavorful cupcakes or a full cake, packed with shredded carrots, warm spices, and crunchy pecans. Topped with a rich cream cheese frosting, this dessert is perfect for any occasion and easy to prepare with simple ingredients.
Ingredients
Cake Ingredients
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup applesauce
- 1 cup white sugar
- 1 cup brown sugar
- 3 tsp vanilla extract (divided)
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tsp ground cinnamon
- 1/4 tsp nutmeg
- 3 cups shredded carrots
- 1 cup chopped pecans
Frosting Ingredients
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 4 cups confectioners’ sugar (powdered sugar)
- 2 tsp vanilla extract
- 2 tbsp milk or water (optional, to adjust frosting consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the ideal temperature for baking your carrot cake or cupcakes.
- Mix Wet Ingredients: In a large bowl, beat together the eggs, vegetable oil, white sugar, and 2 teaspoons of vanilla extract until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing.
- Add Carrots: Gently fold in the shredded carrots, ensuring they are evenly distributed throughout the batter.
- Add Pecans: Stir in the chopped pecans for added texture and flavor.
- Fill and Bake: Fill cupcake tins about two-thirds full or pour batter into a 9×13 inch cake pan. Bake cupcakes for 22-26 minutes or cake for 30-45 minutes, until a toothpick inserted into the center comes out clean.
- Prepare Frosting: While the cake bakes, beat together softened butter, cream cheese, the remaining 1 teaspoon vanilla extract, and confectioners’ sugar until smooth and fluffy.
- Adjust Frosting Consistency: If needed, add milk or water a tablespoon at a time until the frosting reaches your desired consistency for spreading or piping.
- Cool and Frost: Allow the cake or cupcakes to cool completely before frosting to prevent melting and ensure the best texture.
Notes
- Ensure all ingredients, especially butter and cream cheese, are at room temperature for smooth frosting.
- You can substitute pecans with walnuts or omit nuts altogether for a nut-free version.
- For a moister cake, adding 1/2 cup crushed pineapple or extra applesauce can be considered.
- Store leftovers covered at room temperature for 2 days or refrigerated for up to a week.
- To soften the frosting after refrigeration, let it sit at room temperature or beat again before using.
