Gracie’s Carrot Cupcakes

Close up Carrot Cupcake

Back in December, I posted my recipe for Kevin’s Carrot Cake and it has been my biggest success on this website to date. You can easily make cupcakes instead of a layer cake — this post will show you how. I’ve named these Gracie’s Carrot Cupcakes because my sister is the second biggest fan of carrot cake in the family (after Kevin, of course). 

Carrot Cupcakes

I was never a big fan of carrot cake until I came up with my recipe. Making carrot cupcakes is much better — who doesn’t love a cupcake? They’re super moist and loaded with flavor. Happy birthday, Gracie!

carrot cupcakes 2

how good is that



Gracie’s Carrot Cupcakes
Yields 24
Making carrot cupcakes is much better — who doesn’t love a cupcake? They’re super moist and loaded with flavor. The addition of golden rum to the frosting really adds the extra pop to make these the best cupcakes!
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  1. 1 1/2 cups plus 3 tablespoons cake flour
  2. 1/2 cup quick-cooking oats
  3. 3 teaspoons cinnamon
  4. 2 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 2 cups sugar
  8. 1/2 cup canola or vegetable oil
  9. 1 ½ (4 ounce) jars of carrot and apple baby food, approx. 6 ounces
  10. 4 large eggs, whisked
  11. 4 grated carrots (approx. 1pound)
  12. 1 cup golden raisins
  13. 1/4 cup candied ginger
  14. 1/2 cups chopped walnuts
  15. 1/2 cups of sweet coconut
  1. 1 block cream cheese (8 ounces), softened
  2. 3 tablespoons butter, softened
  3. 1 1/2 pounds powdered sugar
  4. 1 teaspoons vanilla
  5. 1/2 cup toasted sweetened coconut
  6. 2 tablespoons golden rum
For the Cake
  1. Spoon flour into measuring cups and level with a knife. Combine the first 6 ingredients in the bowl of a food processor; pulse 6-8 times until well blended.
  2. In a bowl, combine sugar, oil, baby food and whisked eggs; mix fully.
  3. Add wet mixture into the dry mixture until just moist. Stir in grated carrots, raisins, ginger, walnuts and coconut.
  4. Spoon batter into 24 cupcake pans lined with papers; make sure each is about ¾ full.
  5. Bake in a 325 degree oven for 30-35 minutes or until a toothpick comes out clean.
  6. Cool cakes on a rack and then prepare frosting.
For the Frosting
  1. In the bowl of a mixer, whisk cream cheese and butter together. When fully whisked, lower speed and gradually add powdered sugar. Add vanilla and milk until smooth.
  2. Frost each cupcake with a generous amount of frosting and then top with toasted coconut.
Shaun Myrick

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