Bushel & a Pickle

Meg’s Carrot Cupcakes and Layered Cakes Too!

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Need some inspiration for the upcoming Easter holiday? Or are you like me?

Next week I’m on the list to bring snacks to Bible study.

This versatile carrot cake recipe is simply delicious! Yes, it is a scratch cake but very easy to make.

Carrot cake is a family favorite. So much so that I am planning to make one for Easter lunch!

EASY TO MAKE FOR ANY REASON

Meg whipped up this batch for her coworkers for a treat during their early morning meeting. She’s sweet like that.

Honestly, these carrot cupcakes are a delicious treat for all sorts of occasions like afternoon coffee or breakfast! Not only do the cupcakes with the cinnamon and cream cheese taste great for autumn, you just can’t overlook it’s a perfect dessert for Easter.

Truth is, carrot cake or cupcakes are yummy anytime.

While a layered cake is nice for a dessert when bringing a treat for fellow employees or for Bible study snacks, cupcakes are the better option!  Grab, add a napkin…eat. Everyone appreciated there is no need for plates or forks.

VERSATILity is a bonus

Happy Birthday Meg!

This recipe is also for layered cakes! There is enough batter for 2 layers of 8 or 9 inch baking pans.

The photo of Meg with her birthday cake is 8 inches. It is not 9 inches because it is just a little too wide for my cake stand. Details often matter.

Need some short cuts? Buy a package of grated carrots and premade frosting!

I used my food processor to grate the carrots. I also used premade frosting this time.

I’ll admit it. Carrot cake is a favorite of mine. Maybe that’s why she picked it to make.

cupcakes for hand held treats

carrot cupcakes in Rubbermaid cupcakes carrier
carrot cupcakes in Rubbermaid cupcake carrier

Cream cheese icing on a cupcake disguised as a morning ‘muffin’ makes perfect sense; don’t you think? We love that Meg loves to bake!

Turns out, carrot cupcakes are really versatile. Not only are they delicious and great for desserts, we like them for morning treats. Meg’s coworkers did too!

These are made from scratch. Nothing wrong with the box mixes ; we just prefer this version.

carrot cupcakes in glass Magnolia Hearth and Home covered cake stand
carrot cupcakes

No worries about being made from scratch if you haven’t done that before. The recipe is easy to make. Just follow the directions. Often making baked goods or any dish is much easier if you have all of the ingredients ready!

beyond dessert

carrot cupcakes in glass Magnolia Hearth and Home covered cake stand

Now, our family has been know to have what you might consider desserts for breakfast. That means fruit cobblers, left over birthday cake or pie will be eaten.

Before we became empty nesters, I would make 2 pies for exactly that reason…breakfast!

You can add carrot cake to your list.

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carrot cupcakes on cake stand

Meg’s Carrot Cupcakes

4.86 from 14 votes
Yummy carrot cupcakes with walnuts Option: makes 2 layer cake
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 27 minutes
Total Time 52 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American Traditional
Ingredients Equipment Method

Ingredients
  

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teas vanilla extract
  • 2 cups all purpose flour or cake flour
  • 2 teas baking powder
  • 2 teas baking soda
  • 1/4 teas salt
  • 2 teas cinnamon
  • 3 cups grated carrots
  • 1 cup chopped walnuts. Optional!
  • 1/2 cup raisins
Cream Cheese Frosting
  • 1/2 cup softened butter
  • 8 oz cream cheese
  • 4 cups powdered sugar sifted or break up lumps with fork in seperate bowl
  • 1 teas vanilla extract
  • 1/8 cup minced walnuts reserved for top of iced cupcakes

Equipment

  • large mixing bowl, medium mixing bowl, mixer, knife, small cutting board, spatula, cupcake pan, cupcake liners, sifter, measuring spoons and cups, food processor with grater blade or hand held grater Icing bag and tip
  • 2 8 or 9 inch baking pans

Method
 

Cake Batter
  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Alternate: grease and flour each cup section.
    For layered cake, prepare baking pans by coating with oil lightly then sprinkle flour over the inside. Gently rotate the pan to spread the flour evenly. Shake the excess out into sink or trash can while tapping gently
  2. Grate carrots to make 3 cups. Set aside. Option: Buy pregrated carrots in grocery store produce section
  3. In a seperate meduim size mixing bowl stir with a fork to blend sifted flour, baking powder, baking soda, white sugar and salt. Tip: No sifter? Stir with a fork to blend well
  4. In a large mixing bowl, beat eggs then add oil and vanilla and beat
  5. Next, slowly add while mixing about 1/3 of dry ingredients at a time until all are incorporated together.
  6. Stir in or mix on slow speed the grated carrots in cake batter
  7. Fold in 1 cup chopped walnuts if desired. Save 1/8 to mince for dusting decoration on top of icing.
  8. Distribute batter evenly into prepared baking pans. Bake for 27 minutes. Test for doneness with a toothpick or table knife.
Cream Cheese Icing
  1. Mix together butter, cream cheese amd vanilla extract until smooth
  2. Slowly add 4 cups of lump free powdered sugar. Sift if needed.
  3. Mix until smooth. Cool the icing to firm up before icing cooled cupcakes
  4. Dust top with minced walnuts or cinnamon

carrot cupcakes ,cooling rack and covered cake stand
carrot cupcakes, cooling rack and covered cake stand

The extra carrot cupcakes sat on our kitchen peninsula counter only for a few days before they were all gone! 

carrot cupcakes on Magnolia Hearth and Heart cake stand
carrot cupcakes on Magnolia Hearth and Heart cake stand

Having cupcakes to grab as a snack with afternoon coffee! Great! A quick grab and go as you blow through the door on the way to work. Coffee and cupcake on the back porch in the morning quiet. Wonderful.

Who knew cupcakes could be so versatile? 

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Reader Interactions

linda

Comments

  13. Nice post — thanks for the clear recipe and tips. Quick question: have you tried freezing the cupcakes or the cake layers ahead of time, and if so did the texture or cream cheese frosting hold up after thawing? Thinking ahead for Easter and want to prep in advance.

    Reply

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