The Best Carrot Cake

Carrot Cake Photo.jpg
Carrot Cake Photo.jpg

Professional Baker Maegan Reed teaches us how to make the very best Carrot Cake.

Carrot Cake Cupcakes with Cream Cheese Frosting

Makes 24 cupcakes


  • 3 cups all purpose flour
  • ¼ cup toasted, chopped walnuts
  • 4 cups shredded carrots
  • ¼ cup dried currants or raisins
  • 3 eggs
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups granulated sugar
  • 1 ½ cup vegetable oil
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

In a mixing bowl, mix eggs, buttermilk, vanilla, sugar, and vegetable oil until combined. In a separate bowl, mix flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Add your shredded carrots to the egg mixture. Then slowly add your dry ingredients. Once all your dry ingredients are incorporated add your chopped walnuts and currants. Spoon your batter into 24 paper lined cupcake pans. Bake at 350 degrees for 30-35 minutes or until a tooth pick comes out clean. Allow to cool completely.

  • Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 8 ounces butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • ½ teaspoon lemon juice

In a mixer, beat the cream cheese and butter until smooth. Slowly add the powdered sugar in 2-3 stages. Mix until smooth. Add the vanilla and lemon juice. Frost your cooled cupcakes and top with some chopped walnuts. Enjoy!