Giant Carrot Cupcakes

Giant Carrot Cupcakes

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Cook Time



Giant Carrot Cupcakes

Recipe Courtesy of

Back by popular demand – a new-fangled version of a favorite from the seventies. You can make the recipe in 2 batches if you would like a larger yield. Use the oversize muffin pans with 1 cup capacity for each. Frosted cupcakes can stand at room temperature for several hours if they have previously been chilled overnight.


  • FOR THE CUPCAKES: 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups sugar
  • 1 1/4 cups vegetable oil or canola oil
  • 4 large eggs
  • 3 cups finely grated peeled carrots (from about 19 ounces carrots)
  • 3/4 cup pecans or walnuts, toasted, chopped (about 5 ounces)
  • 3/4 cups dark or golden raisins
  • 1/4 cup minced crystallized ginger
  • 1 tablespoon grated orange peel
  • FOR THE FROSTING: Two 8-ounce packages cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup minced crystallized ginger
  • 2 teaspoons grated orange peel


  • 1 FOR THE CUPCAKES: Preheat oven to 325ºF.
  • 2 Butter and flour 9 oversize muffin cups (each about 1-cup capacity). Whisk flour, baking soda, cinnamon, ground ginger, salt and baking powder in medium bowl to blend. Using electric mixer, beat sugar and oil in large bowl until well blended. Add eggs, 1 at a time and beat until well blended. Add flour mixture and beat just until blended.
  • 3 Stir in grated carrots, pecans, raisins, crystallized ginger and orange peel; blend well. Divide batter among prepared muffin cups (about scant 3/4 cup for each).
  • 4 Bake cupcakes until tester inserted into center comes out clean, about 37 minutes. Cool cakes in pans 20 minutes. Turn cupcakes out onto rack and cool completely.
  • 5 FOR THE FROSTING: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and vanilla and beat until smooth. Beat in crystallized ginger and orange peel. Chill until firm enough to spread, about 30 minutes.
  • 6 Spread frosting thickly over top of cupcakes. Or if desired, transfer frosting to pastry bag fitted with large star tip and pipe frosting in lattice pattern over top of cupcakes.
  • 7 DO-AHEAD TIP: Can be prepared 2 days ahead. Place cupcakes side by side in storage container and cover with lid. Or wrap cupcakes individually in plastic wrap, leaving space between top of cakes and wrap, so as not to disturb frosting.


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