Loaded Carrot Cake Cupcakes

The carrot cake is much beloved by old an young alike. Personally, I think it is just wrong to call something filled with vegetables, fruit and nuts “cake” and classify as a dessert. But this Loaded Carrot “Cake” Cupcake is super moist and fluffy, yet loaded with all the traditional good stuff you find in carrot cake like pineapple, raisins, walnuts, coconut and of course carrots! Definitely frost with Whipped Cream Cheese frosting for an irresistible delicacy.

These cupcakes are a perfect choice for Easter (because carrots are a thing for Easter celebrations…the rabbits I guess)

Print Recipe

Loaded Carrot Cake Cupcakes

Loaded Carrot Cake Cupcake is super moist and fluffy, yet loaded with all the traditional good stuff you find in carrot cake like pineapple, raisins, walnuts, coconut and of course carrots!

Servings: 24 cupcakes

Ingredients

• 2 cups grated carrots
• 1 cup crushed pineapple
• 1 cup sour cream
• 2 cups granulated sugar
• 1/4 cup cream of coconut
• 3/4 cup vegetable oil
• 1 cup golden raisins
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 cups all purpose flour
• 1/4 cup molasses
• 1 cup chopped toasted walnuts, cool completely

Instructions

• Preheat oven to 350 degrees.
• Place the first 7 ingredients in a mixer fitted with a paddle attachment and mix thoroughly.
• In a sepaerate bowl, wisk together baking powder, baking soda, salt and flour. Add to carrot mixture and mix until combined.
• Add molasses, then walnuts. Mix thoroughly.
• Fill paper cupcake liners 2/3 full. Bake until brown, 15-18 minutes. Cool completely before frosting with Whipped Cream Cheese Frosting.

Notes

Toasting the walnuts will add to the flavor of the nuts and allow them to compete with all the other delicious flavors in these cupcakes.  Make sure to toast ahead of time so the nuts will have tome to cool completely.

Use Golden Raisins in this cupcake for the best flavor combination.

Make sure you allow the cupcakes to cool completely before you frost with Whipped Cream Cheese Frosting, as with any frosting you will end up with a slippery mess if you are impatient!

Print Recipe

Whipped Cream Cheese Frosting

Irresistable whipped cream cheese frosting.

Ingredients

• 16 ounces cream cheese, softened to room temperature two packages
• 1 1/2 cups unsalted butter, softened to room temperature 3 sticks of butter
• 1 teaspoon vanilla extract
• 5 cups powdered sugar

Instructions

• In a mixer fitted with a paddle attachment, beat the cream cheese until smooth.
• Add butter and beat at high speed until fluffy.
• Add vanilla and blend.
• With mixer on slow, beat in 5 cups powdered sugar. Beat until smooth and fluffy.

There are many easy decorating possibilities for these cupcakes. Use colored frosting (orange and green) or these Wilton Icing Carrots. They are available around Easter at places like Micheals, Target or Walmart.

These Loaded Carrot Cake Cupcakes are the favorite cupcake of almost all of my friends and family. Whenever I ask what kind of cupcake they want for their birthday or any special occasion, “carrot cake” is inevitabley the answer! And it’s not surprising because they are rich and satisfying, sweet, flavorful and familiar.