Best 3 Barefoot Contessas Carrot Cake Cupcakes Recipes

Indulge in the delectable Carrot Cake Cupcakes, a harmonious blend of sweet and earthy flavors. These moist and fluffy cupcakes are studded with grated carrots, adding a delightful texture and a vibrant hue. They are crowned with a luscious cream cheese frosting, the perfect complement to the carrot cake's natural sweetness. These cupcakes are not only a treat for the taste buds but also a feast for the eyes, making them ideal for any occasion. Whether you're celebrating a birthday, hosting a brunch, or simply craving a sweet treat, these Carrot Cake Cupcakes are sure to be a crowd-pleaser. So, gather your ingredients and let's embark on a culinary journey to create these irresistible cupcakes. This recipe includes detailed instructions, serving suggestions, and additional frosting options to suit your preferences. Get ready to tantalize your taste buds with the ultimate carrot cake experience!

Here are our top 3 tried and tested recipes!

CARROT CAKE CUPCAKES

Carrot Cake Cupcakes image

Provided by Ina Garten

Categories dessert

Time 1h15m

Yield 22 cupcakes

Number Of Ingredients 15

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
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

Steps:

Preheat the oven to 350 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.

BAREFOOT CONTESSA'S CARROT CAKE CUPCAKES

Barefoot Contessa's Carrot Cake Cupcakes image

Make and share this Barefoot Contessa's Carrot Cake Cupcakes recipe from Food.com.

Provided by Juenessa

Categories Dessert

Time 1h15m

Yield 22 cupcakes

Number Of Ingredients 15

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
3/4 lb cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 lb confectioners' sugar

Steps:

Preheat the oven to 350°F
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
Add the eggs, 1 at a time.
In another bowl, sift together the flour, cinnamon, baking soda, and salt.
With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
Mix until just combined.
Line muffin pans with paper liners.
Scoop the batter into 22 muffin cups until each is 3/4 full.
Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
Cool on a rack.
Frosting:.
Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.
**I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 509.9, Fat 31.3, SaturatedFat 10.6, Cholesterol 67.6, Sodium 348.4, Carbohydrate 56, Fiber 1.5, Sugar 43.8, Protein 4.3

CARROT CUPCAKES

Carrot Cupcakes image

To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! -Doreen Kelly, Rosyln, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 17

Ingredients

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
CHUNKY FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

Steps:

Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 326 calories, Fat 18g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Mise en Place: Before you start baking, measure and prepare all your ingredients. This will help you stay organized and avoid scrambling during the baking process.
Fresh Ingredients: Use the freshest ingredients possible for the best flavor. This includes fresh carrots, eggs, and buttermilk.
Creaming Butter and Sugar: Creaming the butter and sugar together until light and fluffy is essential for creating a moist and tender crumb. Make sure to cream them for at least 2 minutes.
Grated Carrots: Finely grate the carrots for even distribution and a smooth texture in the cupcakes.
Whisk Dry Ingredients: Whisk together the flour, baking soda, baking powder, salt, and spices in a separate bowl to ensure even distribution.
Alternating Wet and Dry Ingredients: When adding the wet and dry ingredients to the batter, alternate between the two, beginning and ending with the dry ingredients. This helps to prevent overmixing and keeps the batter light and airy.
Do Not Overmix: Overmixing the batter can result in tough and dense cupcakes. Mix just until the ingredients are combined.
Fill Liners 2/3 Full: Fill the cupcake liners about 2/3 full to allow for expansion during baking.
Bake at High Temperature: Bake the cupcakes at a high temperature (425°F) for the first 5 minutes, then reduce the temperature to 350°F for the remaining baking time. This helps to create a tender crumb and a moist interior.
Cool Completely: Allow the cupcakes to cool completely before frosting. This will help the frosting set properly and prevent it from melting.

Conclusion:

Barefoot Contessa's Carrot Cake Cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. With their moist and tender crumb, sweet and tangy cream cheese frosting, and crunchy pecans, these cupcakes are sure to be a hit with everyone who tries them. Follow the tips provided in this summary to ensure your cupcakes turn out perfect every time. Enjoy!