Ingredients Jump to Instructions ↓

  1. 1 pound medium carrots, peeled and finely grated

  2. 3 large eggs, room temperature

  3. 2 cups sugar

  4. 1 1/2 cups vegetable oil

  5. 1/3 cup buttermilk

  6. 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)

  7. 1/2 cup golden raisins

  8. 1 cup walnuts or pecans, toasted and finely chopped (optional; how-to follows)

  9. 3 cups all-purpose flour

  10. 2 teaspoons baking powder

  11. 1 teaspoon baking soda

  12. 1 teaspoon salt

  13. 1 teaspoon ground cinnamon

  14. 1 teaspoon ground ginger

  15. 1/8 teaspoon ground cloves

  16. Cream Cheese Frosting

  17. Sweetened shredded coconut, toasted (how-to follows), for decorating

  18. 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.

  19. 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant,

  20. 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.

Instructions Jump to Ingredients ↑

  1. « » Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.

  2. Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.

  3. Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.


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