Carrot Cupcakes narrow display Carrot Cupcakes wide display

Carrot Cupcakes

Cream cheese frosting


Active Time:
~20 min
Total Time:
~40 min


Prep flour & carrot mixtures

  • In medium bowl, stir together flour, cinnamon, baking powder, baking soda, ginger and salt.
  • In another medium bowl, whisk together carrots, canola oil, eggs, granulated sugar, brown sugar and vanilla extract.


Finish cupcake batter

  • Add carrot mixture to flour mixture and stir until no large lumps remain.
  • If using, add walnuts and raisins and stir to combine.
  • Line Brava muffin pan with paper muffin cups. Using rubber spatula, divide batter among cups, filling each three-fourths full.


Bake cupcakes

  • Select “Bake” on your oven touchscreen. Set temperature to 350°F and timer for 20 minutes. Press green button to begin preheating.
  • When oven is preheated, slide muffin pan into top oven shelf. Press green button again to begin baking.
  • Bake until tops of cupcakes are golden brown and a toothpick inserted into center comes out clean, 17–20 minutes.
  • When your food is done, transfer pan to wire rack and let cool completely.
  • While cupcakes cool, prepare frosting.


Make cream cheese frosting & frost cupcakes

  • In medium bowl, stir together cream cheese, butter, confectioners’ sugar, lemon juice and vanilla extract until smooth.
  • Spread frosting on cooled cupcakes.