Wednesday, July 23, 2014

{I've decided to start sharing more recipes! And per usual college student instinct, I'm also a believer in simplicity and convenience when it comes to making food (like so), so here goes.}

Though I used to hate carrots when I was younger, carrot cake was always a dealbreaker for me. That was also probably because you can't really taste the carrots beneath all the other oily raisiny creamcheesy goodness it's jumbled together with, but sure, I'll take that measly portion of Vitamin A if it means sweet soul satisfaction in the form of caaaarrot cake. 
Okay I know this picture is very similar to the first one, but I really liked the simplicity of the plain tops too. Don't mind me.

I brought these babies to church and they were conquered pretty fast, so I think it's safe to say these were winners (huzzah!!)...though any carrot cake will always be a winner in my book by virtue of being what it is. Plus these are SO MOIST, which is always my numero uno prerequisite for carrot cake. Sorry, have I said carrot cake enough times yet? Man, I love carrot cake. 

Recipe adapted from: Pinch of Yum

For the cupcakes
1 cup flour
 cup white sugar
 cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1½ cups grated carrots
⅔ cup oil
2 eggs, beaten
½ cup raisins
½ - 1 cup walnuts, chopped (divide between batter and topping)

For the frosting
4 ounces cream cheese
4 tablespoons butter
 cups powdered sugar
1 teaspoon vanilla

  1. Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a medium size bowl. In a larger bowl, combine the eggs, oil, grated carrots, raisins, and walnuts. Gradually add the dry mixture to the wet, stirring until just mixed.
  2. Grease a muffin tin or use paper liners, and fill each well ⅔ full. Bake for 13 minutes (8-10 min if mini muffins), check 'em, and add time (prob just a couple min) if necessary.
  3. While cupcakes are cooling, make the frosting. Blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag (with the corner cut out) or similar tool for piping. Sprinkle tops with remaining chopped walnuts.
  4. Eat it. Love it. 


  1. These carrot cupcakes are so adorable! I was looking for a good carrot cake recipe for a long time and I think I just found the perfect one :)

    1. Yes, you totally should!! Might be dangerous if you leave yourself alone with them haha.


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