Carrot Cake Cupcakes
Carrot Cake Cupcakes
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Prep: 25 min
Bake: 40 min
Yield: 24 cupcakes
Here's a classic carrot cake recipe turned into a couple of dozen delicious cupcakes, ready for any party, picnic, tailgate or potluck. Add pecans or walnuts and raisins into the batter to make these treats extra nutty and flavorful.


  • 2 1/4 cups sifted Swans Down® Cake Flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 1/3 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups grated carrot
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup raisins (optional)
  1. Preheat oven to 350℉. Line two standard cupcake pans with liners.
  2. Make Cupcakes: Mix flour, cinnamon, baking soda and salt in a medium bowl. Set aside. Cream together granulated sugar, brown sugar, oil and vanilla extract in the bowl of an electric mixer fitted with a paddle attachment. Add eggs one at a time. Reduce speed to low and add 1/2 of flour mixture to wet ingredients. Mix just until incorporated. Add carrots, nuts and raisins. Mix to combine. Add remaining flour mixture and mix until just combined.
  3. Fill each cupcake liner 2/3 full with batter. Bake for 30 to 35 minutes or until tester inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pan onto wire rack to cool completely.
  4. Frost with your favorite cream cheese frosting.

Kitchen Tip:

  • If there’s any extra batter, bake a small (6-inch) cake. Cool it and wrap in plastic wrap and then foil, and freeze it to have on hand for a coffee break or a special breakfast.
  • Melinda Hogue says:

    Was wondering what kind of frosting was used it looks yummy

    • Swans Down says:

      Hi Melinda, This is the Cream Cheese Frosting recipe used for the Carrot Cupcakes. Happy Baking
      Cream Cheese Frosting

      4 ounces cream cheese, at room temperature
      1 tablespoon unsalted butter, at room temperature
      1 cup confectioners’ sugar, sifted
      1 teaspoon vanilla extract
      ½ teaspoon vanilla paste (optional)
      ½ teaspoon espresso powder
      1 to 2 tablespoons buttermilk


      Make the cream cheese frosting by combining cream cheese and butter in a bowl and beating with an electric mixer until light and fluffy, about 2 minutes. Add in the confectioners’s sugar a little at a time and then beat for about 3 minutes. Add vanilla, vanilla paste and buttermilk and beat until smooth. If the frosting is too thick add a little more buttermilk until the desired consistency. Spoon or pipe over the cupcakes.

  • Genara Fulminar says:

    Hi I live in Edmonton Alberta Canada. Few years ago I used to buy Swansdown cake flour in Safeway grocery store.But unfortunately I can’t find it anymore here.Any idea where I can buy in Canada?Thank you.

    • Swans Down says:

      Hi Genara, Unfortunately we don’t have a retailer list for Edmonton Alberta Canada, and our mail order department does not ship to Canada. You can certainly try ordering Swans Down Cake Flour through our Amazon Store Page – Swans Down Cake Flour and have it shipped to Canada. Happy Baking!

  • BARBARA FOX says:

    I make the whipping cream pound cake all the time. It is a favorite at my church & with family & friends. i made a chocolate pound cake that is delicious also. i made up my recipe. of sourse, Swans Down Cake Flour. thank you so nuch.

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