Name: Ina Garten Carrot Cupcakes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1/3 cup plus 2 tbsp all-purpose flour — This provides the structural foundation for the sponge without making it heavy.; 1/2 tsp ground cinnamon — I recommend using a high-quality Ceylon or Saigon cinnamon for the most aromatic flavor.; 1/2 tsp baking soda — This acts as the leavening agent to give the cupcakes their lift and airy texture.; 1/4 tsp kosher salt — Salt is essential here to balance the sugar and enhance the earthy flavor of the carrots.; 3/4 cup confectioners’ sugar — Sift this before using in the frosting to ensure a perfectly smooth, lump-free finish.; 1/3 cup plus 1 tbsp granulated sugar — This sweetens the batter and helps create a slightly crisp top during the baking process.; 1/4 cup vegetable oil — Using oil instead of butter keeps the cake moist even when served cold from the fridge.; 1 large egg, room temperature — A room temperature egg emulsifies better with the oil, leading to a more uniform batter.; 1/4 tsp pure vanilla extract — This adds a floral depth to the spiced batter; avoid imitation vanilla for the best results.; 1/8 tsp pure vanilla extract — A tiny amount for the frosting provides that classic bakery-style scent.; 2/3 cup carrots — Grate these fresh from a whole carrot rather than buying pre-shredded bags for maximum moisture.; 2 tbsp golden raisins — These add a subtle fruitiness and a beautiful amber color to the interior.; 2 tbsp walnuts — Finely chop these so you get a bit of crunch in every forkful without large, distracting chunks.; 3 oz full-fat cream cheese — Soften this completely so it blends seamlessly with the butter for the icing.; 2 tbsp unsalted butter — Use high-quality butter to provide richness and stability to the cream cheese mixture.

Ina Garten Carrot Cupcakes

Print Recipe

The beauty of this spiced dessert lies in its simplicity and the high-quality ingredients that define the Barefoot Contessa style. Unlike many oversized bakery muffins, these focus on a refined texture and a classic American flavor palette that leans heavily on fresh vegetables and toasted nuts. It is the kind of recipe that reminds you why carrot cake remains a timeless favorite for spring holidays and autumn gatherings alike.

Author: Garin Elwood
Prep Time: 10
Cook Time: 40
Total Time: 50 minutes
Yield: 8 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

The Dry Components

1/3 cup plus 2 tbsp all-purpose flour — This provides the structural foundation for the sponge without making it heavy.
1/2 tsp ground cinnamon — I recommend using a high-quality Ceylon or Saigon cinnamon for the most aromatic flavor.
1/2 tsp baking soda — This acts as the leavening agent to give the cupcakes their lift and airy texture.
1/4 tsp kosher salt — Salt is essential here to balance the sugar and enhance the earthy flavor of the carrots.
3/4 cup confectioners’ sugar — Sift this before using in the frosting to ensure a perfectly smooth, lump-free finish.

The Wet Base

1/3 cup plus 1 tbsp granulated sugar — This sweetens the batter and helps create a slightly crisp top during the baking process.
1/4 cup vegetable oil — Using oil instead of butter keeps the cake moist even when served cold from the fridge.
1 large egg, room temperature — A room temperature egg emulsifies better with the oil, leading to a more uniform batter.
1/4 tsp pure vanilla extract — This adds a floral depth to the spiced batter; avoid imitation vanilla for the best results.
1/8 tsp pure vanilla extract — A tiny amount for the frosting provides that classic bakery-style scent.

The Mix-ins and Frosting

2/3 cup carrots — Grate these fresh from a whole carrot rather than buying pre-shredded bags for maximum moisture.
2 tbsp golden raisins — These add a subtle fruitiness and a beautiful amber color to the interior.
2 tbsp walnuts — Finely chop these so you get a bit of crunch in every forkful without large, distracting chunks.
3 oz full-fat cream cheese — Soften this completely so it blends seamlessly with the butter for the icing.
2 tbsp unsalted butter — Use high-quality butter to provide richness and stability to the cream cheese mixture.

Instructions

Preheating and Prep — Set your oven to 350°F / 177°C and line four muffin cups with paper liners, leaving space between them.
Sifting Dry Ingredients — Combine the flour, cinnamon, baking soda, and salt in a small bowl through a sieve to aerate the mixture.
Creaming the Base — Beat the sugar and vegetable oil together, then add the egg and vanilla, mixing for about 2 minutes until light and thickened.
Combining Components — Turn the mixer to low and slowly add the flour mixture, stopping the moment the white streaks disappear.
Folding the Add-ins — Use a spatula to gently incorporate the grated carrots, golden raisins, and chopped walnuts by hand.
Filling the Liners — Divide the batter equally among the four cups, filling each about three-quarters of the way to ensure a nice dome.
Baking to Perfection — Cook for 20 to 22 minutes until a toothpick comes out clean and the tops spring back lightly.
Initial Cooling — Let the treats sit in the tin for 5 minutes before moving them to a wire rack to finish cooling completely.
Whipping the Frosting Base — Cream the softened cream cheese and butter together for 2-3 minutes until the mixture is perfectly smooth.
Finishing the Icing — Add the sifted confectioners’ sugar and vanilla on low speed, then whip on medium-high until the frosting holds its shape.
Decorating — Apply a generous swirl of frosting to each cooled cake using an offset spatula or a piping bag.

Find it online: https://inagartendishes.com/ina-garten-carrot-cupcakes/