Carrot Cake Cupcakes
carrot cake cupcakes
Anthony Quintano/TODAY
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12 cupcakes

TIP: Garnish the iced cupcakes with edible 24-karat gold leaf for a ritzy-glitzy topping-a reasonable, yet completely optional, splurge! It can be found online or at baking supply stores.


  • For cupcakes

    • 1 cup all-purpose flour
    • 1⁄2 cup whole wheat pastry flour
    • 1 teaspoon baking powder
    • 1⁄2 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1⁄4 teaspoon ground allspice
    • 1⁄2 teaspoon sea salt
    • 3⁄4 cup canola oil
    • 2 tablespoons nonfat plain yogurt
    • 3⁄4 cup raw sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 11⁄2 cups finely grated carrots
    • 1⁄4 cup golden raisins
  • For icing

    • 1 1⁄2 cups confectioners' sugar
    • 7 1⁄2 tablespoons nonfat milk
    • 2 teaspoons unsalted butter, melted
    • 1⁄2 teaspoon pure vanilla extract


  1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners. 
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, allspice, and salt. 
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the oil, yogurt, and raw sugar on medium speed. Add the eggs, one at a time, mixing constantly. Mix in the vanilla extract. Reduce the speed, and add the dry ingredients in 3 portions, mixing until incorporated before adding the next. Stir in the carrots and raisins.
  4. Fill each muffin cup about three-fourths full with the batter. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove to a rack to cool completely.
  5. To make the icing, place the confectioners' sugar in a medium bowl. In a separate bowl, combine the milk, butter, and vanilla extract. Pour into the sugar, mixing constantly with a fork or spoon, until the icing is smooth, thick, and glossy. Dip the top of each cupcake into the icing and swirl to cover in a thick, even layer.