skip to Main Content
Subscribe to receive a free eCookbook! Sign Up!

Carrot Cake/ Cupcake Recipe


Try this simple recipe for a deliciously moist, nutty and spiced carrot cake. | www.foxyfolksy.com

Looking for a Carrot Cake or cupcake Recipe?  Here is one that makes a moist, dense, flavorful but not so sweet carrot cake or cupcakes that is simple and easy to follow.

Try this simple recipe for a deliciously moist, nutty and spiced carrot cake. | www.foxyfolksy.comI made the same cake for a friend`s birthday party last summer and used Cream Cheese Frosting. I was worried that the frosting may not hold so well or melt due to the warm weather. But to my surprise, it endured and stayed in shape the whole day even at room temperature.

Try this simple recipe for a deliciously moist, nutty and spiced carrot cake. | www.foxyfolksy.comI made this particular carrot cake you see in the photos above last month to replace the old “ugly” pictures I took when I was just starting to blog. I added some whole pecan nuts at the bottom of the pan before pouring the batter for baking and it made a delicious crust. I also sprinkled the surface of the cream cheese frosting with cinnamon and it was a heavenly combination!

WANT MORE RECIPES? Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates.

4.5 from 2 votes

Carrot Cake / Cupcake Recipe

Looking for a Carrot Cake or cupcake Recipe? Here is one that makes a moist, dense, flavorful but not so sweet carrot cake or cupcakes that is simple and easy to follow.
Print Rate
Course: Dessert
Cuisine: American
Servings: 8
Calories: 639kcal
Author: Bebs
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

INGREDIENTS

  • 1 cup brown sugar
  • 2 eggs
  • 2/3 cups oil
  • 2 cups milk
  • 2 1/2 cups wheat flour
  • 1 cups white flour
  • 6 teaspoons baking powder
  • 4 teaspoons cinnamon
  • 2 cups grated carrots
  • 2/3 cups raisins
  • 2/3 cups chopped nuts - (optional)

INSTRUCTIONS

  • Prepare an 8-9 inch/20-22cm round cake pan or springform. (How to prepare pan?)
  • Preheat oven to 180°C/350°F.
  • Mix together sugar and eggs. Beat well. Add oil and milk. Mix again.
  • Sift in flour, baking powder, and cinnamon. Mix.
  • Add the grated carrots, nuts, and raisins and stir just enough to blend evenly.
  • Pour batter into prepared pan and bake for 30- 35 minutes or until the toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, place on wire racks. Cool completely. Fill and frost as desired.

RECIPE NOTES

For Cupcake:
Use below to replace measurements for related ingredients above
1 1/2 cups milk
4 tsp baking powder
Follow below direction instead of above.
2. Preheat oven to 200°C/400°F.
6. Pour into lined muffin tin about half or three-quarter full and bake for 20 minutes..
Nutrition Facts
Carrot Cake / Cupcake Recipe
Amount Per Serving
Calories 639 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 3g 15%
Cholesterol 47mg 16%
Sodium 79mg 3%
Potassium 738mg 21%
Total Carbohydrates 87g 29%
Dietary Fiber 4g 16%
Sugars 31g
Protein 11g 22%
Vitamin A 110.1%
Vitamin C 3.2%
Calcium 27%
Iron 21.9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

 

See additional tips for making sure that your cake is even and moist.

How to make moist cake or cupcakes.

 

Try this simple recipe for a deliciously moist, nutty and spiced carrot cake. | www.foxyfolksy.com

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 5 Comments

Leave a Comment

Your email address will not be published. Required fields are marked *


  1. Hi!

    I will definitely try doing this soon, as I really like how your egg pie recipe turned out (I believe you make good cakes too!) I just want to ask if I can use butter (salted or unsalted?) instead of oil for this recipe? I just don’t like how moist (and thick) banana bread turns out when using oil instead of butter. I am concerned if using oil for carrot cake will lead to same result. Thank you!

Back To Top