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ina garten carrot cake cupcakes recipe

Ina Garten Carrot Cake Cupcakes Recipe

If you've ever wanted to bring some elegance to your baking, Ina Garten’s carrot cake cupcakes will surely boost your ego. (It does mine!).
My family loves this special combo of sugar, oil, and vanilla mix beautifully to create an incredibly moist cake that's full of warmth and spice.
The trick to hitting on these cupcakes is to ensure the carrots are grated—this helps them blend seamlessly into the batter, making the texture super tender.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Servings: 12

Ingredients

  • 2 cups Sugar
  • 1 1/3 cups Vegetable Oil
  • 1 tsp Pure Vanilla Extract
  • 3 Eggs extra-large
  • 2 cups All-Purpose Flour
  • 2 tsp Ground Cinnamon
  • 2 tsp Baking Soda
  • 1 1/2 tsp Kosher Salt
  • 3 cups Carrots grated
  • 1 cup Raisins
  • 1 cup Walnuts chopped

Instructions

  • Preheat your oven to 400°F (200°C) so it can warm up while you prepare the batter.
  • In a large bowl, mix together the sugar, oil, and vanilla.
  • Add the eggs one by one, mixing well after each addition.
  • In another bowl, sift the flour, cinnamon, baking soda, and salt together until well combined.
  • Gradually add this dry mixture to your wet ingredients.
  • Fold the grated carrots, raisins, and walnuts into the batter until everything is evenly distributed.
  • Scoop the batter into cupcake liners in a muffin tin, filling each about 3/4 full.
  • Bake for about 10 minutes.