Carrot Cake Cupcakes with Cream Cheese Icing

this dish

I am passing away over here.

To Start With, these incredibly damp, sweet, and completely thick carrot cake cupcakes are eliminating me gently with each bite and it injures so excellent. This dish originates from a next-door neighbor in my home town {hi, Pam!} and it is seriously the very best carrot cake I have actually evereverever had.

Real story: when we remained in college, I made this for Bjork’s birthday. Being the appropriate and courteous lady that I was, I consumed one little piece.

And after that I concealed behind his loft bed and pushed additional big bites in my mouth and hoped he would not discover that an entire row of his birthday cake was gone.

Nowadays we can be open about those things. #marriage #loveu

These carrot cake cupcakes are made from a small town blue ribbon recipe. Sweet, moist, dense, and perfect topped with cream cheese frosting. |

There’s another factor I’m passing away recently, and it’s this gem of a website. Hey Woman. You’re welcome.

If there’s something that can make me fall off the elliptical at the fitness center, it’s that right there.

As an outcome of consuming cupcakes and browsing Hey Woman posters, I have actually been capturing myself smiling like a weirdo throughout random times of the day. Like when you have a secret and you remember everything over once again and you end up being a perma-smiling gooney. Discreet is most likely my middle name.

However this time I do not actually have a trick. I simply have Ryan and Bjork feeding me instructor love lines, and me feeding myself much more cupcakes.

Ohmygoodness. I might get utilized to this.

These carrot cake cupcakes are made from a small town blue ribbon recipe. Sweet, moist, dense, and perfect topped with cream cheese frosting. |

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Carrot Cake Cupcakes

Carrot Cake Cupcakes with Cream Cheese Icing

4.7 from 32 evaluations


These carrot cake cupcakes are made from a town blue ribbon dish. Sweet, damp, thick, and ideal topped with cream cheese icing.

Active Ingredients


  1. Preheat oven to 350 degrees. Mix dry components and oil with carrots. Include one egg at a time and beat well after each egg.
  2. Bake for 50 minutes in a 9 × 13 inch pan. Let cool totally. (For cupcakes, put batter into greased or lined muffin tins. Fill them about 3/4 of the method to the leading and bake for about 12-15 minutes, or till tops bounce back when you touch them. This quantity will make about 24 cupcakes.)
  3. Beat cream cheese, butter, and vanilla till velvety. Include powdered sugar. Spread icing over cooled cake.
  4. Refrigerate and consume cold for finest taste!


It sounds odd to cool this cake and consume it cold, however seriously, it’s a must. It gets so damp and tasty after being in the refrigerator over night!

Keywords: carrot cake cupcakes, cream cheese icing, carrot cake dessert

Will I suit my denims on Monday after the Super Bowl?

I enjoy you, jeggings. I. Love. You.

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