Carrot Cupcakes

24 Apr

It’s Spring, or as we say here in Puerto Rico… Summer’s here!!!!   The heat is blazing already, the humidity is rising and I am in the mood to bake cupcakes.

I learned this recipe from Mr. Alton Brown, one of my culinary teachers from the Food Network.  I love this cupcake recipe because I do not need a mixer.  It’s super easy to make and super reliable.  I always make them to raise funds for the Yoga Center… people can’t get enough of them.  They’re moist, chewy, and taste delicious.  I usually make them without the traditional cream cheese frosting because of all the dairy-free people at the center.  But I will make some with cream cheese frosting and share the recipe with you.

Also, these cupcakes are the 1st recipe I am making for my “catering/baking” business.  I am looking to understand if my next serious career move should be something regarding my cooking and selling these cupcakes are a start…   The picture is from the dry run I did before I actually go out and sell these to people.  I know I still need to make them larger, so I am playing around with quantities… but for your personal enjoyment, the measures in the recipe work very well.





Adapted from an original recipe from Alton Brown
2 ½  cups, whole-wheat or spelt flour
About 5 medium carrots, grated medium
1 tsp baking powder
1 tsp baking soda
¼ tsp ground cinnamon
¼ tsp freshly ground nutmeg
½  tsp salt
1 ½ cup brown sugar, firmly packed
4 ½ tsp egg replacer mixed with 6 tbs of water
6 oz plain yogurt
6 oz vegetable oil
½ cup raisins
½ cup chopped walnuts


  1. Preheat oven to 350 degrees F.
  2. Measure the flour, baking powder, baking soda, spices, and salt in a large mixing bowl and whisk to sift and combine.  Add the carrots to this flour mix and toss until they are well-coated with the flour.
  3. In the bowl of the food processor or in a blender, combine the sugar, egg replacer, vegetable oil and yogurt.   Pour this mixture into the carrot mixture and stir until just combined.   Add the raisins and walnuts and stir one last time to combine.
  4. Line cupcake pan with cupcake liners and pour about ¼ cup batter measure per cupcake.   Bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes.
  5. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, take the cupcakes out of the pan and allow them to cool completely.

6 Responses to “Carrot Cupcakes”

  1. Mike of Mike's Table April 26, 2008 at 12:53 pm #

    These sound really tasty! Also congrats and best of luck on the venture–I hope to hear good things! 🙂

  2. Deb May 17, 2008 at 11:02 pm #

    Great photos and great blog!

  3. Jeje July 30, 2009 at 3:06 pm #

    Haha, My dream is actually to be a baker, it’s a passion. I am a 4th year Nurse Student but my passion will always be candy, baking it actually haha. I wont be able to fulfill that dream for a long time, but while i can try new things in my house, i will. This is an amazing cupcake, and i will be trying this definitely.

  4. Lost Backpacking August 18, 2009 at 3:13 am #

    Well for my first year as a student my cooking rarely went beyond beans on toast but I have been making more of an effort!

  5. Logical Baker May 27, 2012 at 1:34 pm #

    Alton Browns recipe was for carrot cake & it makes sense to bake a cake at 350 degrees for 45 mins & then at 325 degrees for 20 mins. You definitely cannot do the same for cupcakes, they are much smaller. Maybe you need revisit the baking part!

    • KarmaFree Cooking May 27, 2012 at 2:34 pm #

      Logical Baker – I show you how I make them and they come out perfect each and every time. Maybe you should try them…

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