Baker’s Recipe: Carrot Cake Cupcakes with Cream Cheese Frosting

Elves are weird, Thaxus thought after helping himself to another chalice of elven wine. Who else would find a way to combine vegetables and dessert?

Carrot Cake holds a special place in my heart, simply because of the wonder creation that is Carrot Cake Soup. Sadly, the soup isn’t that great (but if you allow some vanilla ice cream to melt over some carrot cake… mmmm delicious). Still, with the harvest coming to an end, I found myself with far too many carrots and decided I could trick people into eating them the old fashioned way: by hiding them in cake!

Carrot Cake Cupcakes with Cream Cheese Frosting
Makes about 18 cupcakes or 48 mini cupcakes

1 and 1/3 cups of sugar
3/4 cup of vegetable oil
1 tablespoon of vanilla extract
3 medium eggs
1 and 1/3 cups of flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of salt
2 cups of fresh carrots, grated (about 4 medium carrots)
½ cup of chopped pecans or walnuts (optional)

Measuring tools
Mixing spoon
Mixing bowl
Baking tray
Tray liners


Preheat the oven to 350 degrees.

Beat together the sugar, oil and vanilla extract until smooth. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt and set aside.
Wash and peel the carrots before grating them. Grate all the carrots and set aside.

Add the eggs one at a time to the mixture of sugar and oil, allowing each of them to fully incorporate. Once combined, slowly add in the sifted flour blend and beat until the batter of smooth. Gently fold in the grated carrots into the batter. If you are using nuts, fold them in now as well.

Divide the batter evenly among the lined cupcake tray. Bake in the oven for 14-17 minutes for miniature cupcakes and 18-23 minutes for full sized cupcakes. If you want to adapt the recipe for baking an actual carrot cake, the cake would need to bake for 30-40 minutes. To test and see if your goods are fully baked, insert a clean toothpick into the center and remove it. If it comes out clean, the cake is done. Once done, set aside and allow them to cool.

Cream Cheese Frosting

8 ounces of cream cheese, softened
2 tablespoons of butter, softened
1 tablespoon of vanilla extract
About 2 cups of powdered sugar

Mixing bowl
Measuring tools
Electric mixer
Frosting bag


In your mixing bowl, cream together the softened cream cheese and butter until smooth. Beat in the vanilla extract and slowly add in the powdered sugar while constantly mixing until the frosting is to your desired sweetness. If the mixture feels too soft, add in more sugar. If it feels too dry, add in a dash of cream until it reaches your desired consistency.

Fill a frosting bag and top the now cooled cupcakes.