This Southern Carrot Cake Cupcake recipe is so delicious and has such a depth of flavor your friends and family will know you love them. Moist and delicious it feels like home. And it tastes like it was made with love. Best of all it comes together so easily you can make this without a mixer and in about 40 minutes.
These Southern Carrot Cake Cupcakes are one of my favorite cupcakes to make because it reminds me of all of the delicious sweet Southern treats I love so much. Not only is it delicious but there is a depth of flavor to this recipe because of all the spices added. And of course, you can’t forget the butter.
It feels like everyone has their own carrot cake recipe. This is the one that reminds me of Summers in Virginia and sweet desserts in Georgia. It’s the carrot cake that’s got everything but the kitchen sink. It’s got the perfect spice combination, carrots, pineapples, nuts, and raisins. And best of all, the things that remind me of the South brown sugar and butter. Yum!
If that doesn’t scream “sweetness I love you” I don’t know what does.
I don’t know if it’s a Southern thing but sometimes it seems like brown sugar goes on everything. And I mean everything… my grand auntie used to put sugar on her tomatoes. : – /
- vegetable oil instead of butter
- applesauce instead of pineapples
- coconut oil instead of butter
- pecans instead of walnuts
BTW, I don’t use make this to show my littles how much I love them. Carrot cake is actually my favorite cake to have when I’m indulging or it’s a special occasion. But it has to be made right. Here’s what you’ll need to make it.
What You’ll Need
- cupcake tin
- cupcake wrappers
- measuring cups and spoons
- silicone spatula
This recipe comes together very easily so it doesn’t require a mixer. When I first learned to make cakes all I had was a fork so it’s nice to go back to a simples way of during things.
Southern Carrot Cake Cupcake Recipe
Southern Carrot Cake Cupcakes
Carrot Cake Cupcakes
- 2 cups flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon ground ginger
- 2 cups carrots grated
- 1 cup raisains
- 1/2 cup peacans or walnuts
- 1/2 cup crushed pineapple drained
- 1 1/2 sticks butter 3/4 cup melted
- 3 large eggs, beaten room temperature
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
Classic Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 1/2 cup unslated butter room temperature
- 3 cups confectioners suagr
- 1 teaspoon vanilla
- splash of lemon juice
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt.
- In a separate bowl, combine the grated carrots, pineapple, raisins, nuts, vanilla, sugar, and butter.
- Slowly add flour mixture to sugar mixture until just mixed. Then using a silicone spatula add the beaten eggs to the mixture. DO NOT OVERMIX.
- Use a 1/4 measuring cup (or 3 to 4 tablespoons) to scoop cupcake mixer into cupcake liners.
- Tap the cupcake pan to make sure the mixture has settled. Then place cupcake tin into the oven for 18 to 22 minutes. Or until toothpick comes out clean.
Cream Cheese Frosting
- In a large bowl add cream cheese, butter, vanilla, and lemon juice. Mix with a hand mixer (or stand mixer) until smooth.
- Add confectioners’ sugar. and beat on low speed. After about a 1-minute increase speed to high. Whip until completely combined.
Use cream cheese to frost cupcakes.
So who are you showing some love to with this deliciously moist Southen Carrot Cake Cupcake
These cupcakes are the little sweet surprise I’m sharing with my littles friends for Black History Month.
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