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Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting
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Carrot Cake Cupcakes with Cream Cheese Frosting

carrot-cake-cupcakes

​Classic Carrot Cake….. lightly spiced, perfectly moist, topped with homemade cream cheese frosting, transformed into cupcakes and topped with a Loveless Cafe Spiced Pecan. A dream come true!

Servings: 32

Ingredients

Directions

  1. Preheat oven to 350* F.Line cupcake pan with paper liners; set aside.
  2. In a medium bowl, sift together flour,​ cinnamon, nutmeg, ginger, baking soda, baking powder, and salt; set aside.
  3. In a medium bowl of an electric mixer, cream together oil, granulated sugar and brown sugar.
  4. Beat in eggs one at a time, scraping sides of bowl, beat in vanilla.
  5. Add sifted flour mixture in batches blending well, scrape sides of bowl at least two times.
  6. Turn mixer to low speed; slowly add carrots, pecans and raisins, blending until incorporated well.
  7. Scoop into prepared cupcake liners, each about three-quarters full.
  8. Place in preheated oven for about 20 minutes or until toothpick comes out clean.
  9. Cool for 10 minutes before removing from pans and placing on a wire rack to cool completely.

Cream Cheese Frosting

Ingredients

Directions

  1. ​On medium speed, mix cream cheese and butter together until soft and smooth. Scraping sides of bowl to be sure all ingredients are incorporated well.
  2. On low speed; slowly add sifted confectioners sugar in batches, scraping sides of bowl.
  3. Add vanilla and beat until frosting is light and fluffy, about 3 to 5 minutes.

Baking tip: Do not use reduced cream cheese or non fat cream cheese.

Frost your cupcakes, top with a spiced pecan and enjoy!