Carrot cake is a popular dessert that is universally loved, especially when they are covered with cream cheese frosting. Another way to enjoy them is to make them into lovely cupcakes. Carrot cake cupcakes are also easier to transport for picnics, potluck, children’s party, or when giving it away as a present. This recipe makes 24 regular cupcakes. After frosting the carrot cake cupcakes with cream cheese frosting, you can decorate it with candy sprinkles or sugar glaze anyway you like to suit the occasion.

This simple recipe for carrot cupcake includes simple ingredients namely eggs, flour, vegetable oil, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, grated carrots, chopped pecans, and raisins. To make the cream cheese frosting, you need powdered sugar, cream cheese, unsalted butter, and vanilla extract. You can choose to add raisins to the recipe but you can also make this without the raisins. If you are using dried raisins, make sure that you reconstitute them first by soaking them in hot water for a few minutes until they become plump and moist. Drain and pat them dry after soaking them. Alternatively, you can use cranberries instead of raisins to make the same recipe. While pecans are suggested for making these cupcakes, you can also use walnuts instead.

You need a hand mixer to cream the vegetable oil and the sugar until well combined. This will help make the cupcake nice and fluffy. After this step, you add the eggs one at a time and blend them until smooth. You can mix all the dry ingredients together after sifting them and measuring them accurately and then gradually add them to the egg, oil and sugar mixture. This will make it easier to blend the ingredients to make a perfect batter. Add the carrots, raisins and nuts last and fold them in only until they are well distributed.