Luscious Carrot Cupcakes

  • Servings: 12 servings (1 dozen cupcakes)
  • Prep Time: 0m
  • Cook Time: 0m
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“After trying a wide range of different approaches, I finally hit the right combination of ingredients for a lush, moist, and intensely tasteful carrot cake batter. Do yourself a favor and try it ASAP! Optional: Decorate with flakes of hazelnut and slices of lemon peel.”



1/2 cup vegetable oil

2 tablespoons vegetable oil

3 eggs

1 1/4 cups brown sugar

2 1/4 cups grated carrots

1 2/3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon vanilla sugar

1/2 teaspoon salt

Cream Cheese Icing:

1 (16 ounce) package confectioners’ sugar, or as needed

1/2 (8 ounce) package cream cheese (such as Philadelphia®)

3 tablespoons butter

1/2 lemon, juiced

1 lemon, zested


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 1/2 cup plus 2 tablespoons oil, eggs, brown sugar, and grated carrots together, in that order, in a bowl.
  3. Mix flour, cinnamon, baking powder, vanilla sugar, and salt together in a separate bowl. Add flour mixture to oil mixture and stir to combine. Fill 12 cups of a muffin tin with the batter.
  4. Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes; do not overbake. Cool completely before frosting, about 45 minutes.
  5. Mix confectioners’ sugar, cream cheese, butter, lemon juice, and lemon zest together in a bowl; stir until the icing reaches a smooth, thick, and creamy texture. Cover icing with plastic wrap and refrigerate until set, at least 30 minutes, before topping cupcakes.
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