From The Kitchen

Carrot Cake Cupcakes

Whether you’re setting out all your favorite dishes for a Sunday brunch or simply enjoying a favorite sweet treat, Chef Bonnie Moore is sharing a carrot cake recipe you’ll find yourself recreating again and again.

Carrot Cake Cupcake 


¾ cup room temp butter

1 pound Sugar

4 whole eggs

2 teaspoon vanilla extract

4 ¼ cups all-purpose flour

2 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon ground cloves

1 teaspoon baking soda

4 cups shredded carrot


Whip butter in stand mixer, and cream in the sugar, adding it slowly. Add eggs and vanilla. Add in dry ingredients. Fold in the carrots in the end. Makes approximately 24 cupcakes or 1 x 10 inch round pan cake.

Bake at 350 degrees Fahrenheit. For cupcakes, check at 8 minutes. Top with your favorite cream cheese icing. For tasty toppers, try crushed nuts, edible flowers or a decorative icing design.


Cream Cheese Icing


1 ½ pounds cream cheese at room temperature

¾ pound butter room temperature

1 pound powdered sugar

2 teaspoons vanilla paste or extract


Cream out the butter and cream cheese until smooth. Add vanilla then add the powdered sugar. Mix on low until combined. Next, mix on high until light and fluffy. You can adjust your icing by adding more powdered sugar if it needs to be more stiff.

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