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They look really good but I’m wondering what the nutritional information is since I’m having to watch a couple things (medical reasons).
Hi, Cara! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
grand-daughter wants 100 carrot cake cupcakes for her graduation party. What kind of frosting can I use in place of cream cheese as it will be to warm to keep cupcakes out with cream cheese frosting.
Hi, Dixie! Great question! Believe it or not cream cheese frosting is one of the best frostings when it comes to taking the heat and still looking (and tasting good)! King Arthur Flour wrote a great side by side comparison of frostings for hot weather and cream cheese frosting came out on top! Here’s the link to the King Arthur story if you’re interested.
amazing never had anything better
I was intrigued by the cardamon and was not disappointed–these are delicious! Personally, I might add a touch more cardamon next time because I love the spice, but as written, the cardamon comes through without overwhelming. The overall cake has more layers of taste than the average carrot cake. Loved it!I ended up only making half the amount of cream cheese frosting, which was plenty for the 24 good-sized cupcakes the recipe made. I added lemon juice to the frosting to brighten it up a bit and my family loved it. This is my new go-to recipe for carrot cake!
Is it necessary to refrigerate cakes frosted with cream cheese frosting?
Hi, Brenda! No, you shouldn’t need to refrigerate the cupcakes before frosting. Just make sure they have cooled to room temperature. Enjoy!
I think she was asking if you needed to keep them refrigerated after frosting. I would think so, but mine don’t last long enough for storage
I followed the recipe exactly as written, but I got 24 regular-size cupcakes PLUS 24 mini-cupcakes. They are yummy, though!
I thought these cupcakes were absolutely stunning. I had to leave out the nuts b/c we had a few ppl with nut allergies and they turned out just a s good. However, I have a question – if I wanted to add raisin, should I increase some liquid as the raisin will absorb some liquid. Or maybe I should rehydrate the raisins first? What do you think?
Hi, Bridget! Emma here, managing editor. I’d recommend hydrating the raisins in a little warm warm water, straining them, and then adding to the carrot cake batter. Enjoy!
I forgot to add that I didn’t have any orange zest so I added pure orange extract (1/2 tsp) and it was the perfect amt of orange flavour. YUMMMM.
I made these cupcakes and absolutely loved them! They don’t need any changes!
I first printed this recipe from the website in April 2009 and it called for 2 tsp. of cardamom. I see that the website recipe now calls for just 1/2 tsp. cardamom. My husband and I loved the cupcakes with 2 tsp. cardamom – they were absolutely fantastic! I had never used cardamom before making this recipe, and I have developed a love for it. We bought cardamom pods and ground them using a mortar and pestle, which is a bit of a pain in the neck, but the flavor is much better than what you get in a jar of ground cardamom.
Hi Carla, cardamom can be an overpowering spice for some people, which is why I scaled it back. Also there’s a huge difference between freshly ground cardamom (which is what I use as well), and already ground and packaged. The freshly ground is much stronger than the already ground and packaged. I’m glad you like it with the large dose of cardamom!
I made these today but modified the recipe by eliminating the vanilla extract and adding Grand Marnier instead. I also added Grand Marnier to the frosting.
I am very happy with the recipe, the cake turned out really good. Very yummy, this is a keeper!
I, too, would like to know what 1 pound of carrots converts to in cups. Because you are grating them, would you put 1 pound of grated carrots into this recipe? I know it sounds stupid but, someone humor me with an answer. Thank you
Hi Theresa, about 3 1/2 cups. I’ll adjust the recipe to clarify, thanks!
Not sure if anyone has asked this already (I couldn’t read through all the comments!) but if I wanted to make this into just one cake (not a fan of the carrot cake with all of the other add ins like pineapple and whatnot) – would this recipe suffice to just make one cake?
I made these as cupcakes 2 years ago and they were so good! Just want to make it as a cake.
These are the best carrot cupcakes that I have ever tasted. Fantastic recipe! I halved the frosting recipe and it was plenty. I was concerned about the generous amount of cardamom, but it was the magical ingredient. I had lots of purple carrots to use up from my CSA box and they made the cupcakes look especially interesting with orange and purple flecks. Thank you for this wonderful recipe.
How long do I bake it if I am just doing one big cake or it is not feasible to use this receipt for a large cake?
Hi Rogee, great question! I haven’t made this recipe as a sheet cake, I would guess 20 to 25 minutes of baking time, but you’ll have to experiment to see what time works best for your pan and oven.
I was wondering what could I do to make this a no nut recipe?
Just don’t use the nuts. ~Garrett
Made this recipe today and love it! I made half the batch without nuts, as one my daughters doesn’t like them. Accidentally put the whole amount of nuts into the second half, but they turned out fine, and a nice mix of crunch and sweet! My daughter has even asked me to make this into a cake for her birthday next weekend. The cream cheese icing is divine!
I bought a 2lb bag of carrots and grated half of them with the shredder disk on my processor. Turned out fine. And I love cardamom, so I added just a smidge extra :)
hey everyone :-)
i read this blog religiously and in the comments for several recipes i’ve noticed questions about converting into grams and liters.
i’m german and don’t own american measuring cups and this site REALLY helps me out:
The Metric Kitchen, http://www.jsward.com/cooking/conversion.shtml
elise, love the blog; garrett, love the cupcakes – thanks so much for this site!!!
Very good recipe. I used 2 large eggs instead of the 3 suggested. I used orange blossom water (1 tsp) which I added to the frosting. The cupcakes were very moist and flavoursome. Thank you for sharing.
Can I use brie cheese for the cheese frosting – its the only soft cheese I have today!
That wouldn’t work as a substitution. Try a simple buttercream of butter and powdered sugar. =) ~Garrett