Barefoot Contessas Carrot Cake Cupcakes Recipes

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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

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 CAKE CUPCAKES



Carrot Cake Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 22 cupcakes

Number Of Ingredients 15

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 400 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 for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 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.

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