Moist & Tender Carrot Cake Cuppies

Cassie *


This cake recipe can be made into a layer cake, 9 x 13 cake or cupcakes. I've made all three. One of the best carrot cakes ever. I made the cupcakes for pure convenience....Enjoy!


★★★★★ 1 vote

8 - 20
15 Min
30 Min


  • CAKE

  • 2 c
    all purpose flour
  • 1 1/2 c
  • 1/4 c
    packed, brown sugar
  • 1 tsp
    each - baking powder & salt
  • 1 1/2 tsp
    baking soda
  • 1/4 tsp
    each - ground nutmeg & ground ginger
  • 4 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground cloves
  • 2 c
    packed, peeled and grated carrots
  • 1 c
    sweetened coconut
  • 1 c
    soaked raisins - i soak mine for 30 min in rum - can use just water to soften then drain
  • 1 - 8 oz
    crushed pineapple - drained, reserving 1 tablespoon juice
  • 1 1/2 c
    chopped walnuts
  • 3
  • 2 tsp
    vanilla extract
  • 1 1/2 Tbsp
    orange zest
  • 1 c
    vegetable oil

  • 1 stick
    butter, softened
  • 1 - 8 oz
    cream cheese, softened
  • 2 tsp
    vanilla extract
  • 1/8 tsp
    almond extract
  • 1 1/2 c
    confectioners' sugar

How to Make Moist & Tender Carrot Cake Cuppies


  1. Preheat oven to 350 degree F.

    Prepare the pan for whichever method of cake you're making. Use cupcake liners for cupcakes or if making a 9 x 13 just spray the pan with nonstick cooking spray. For a layer cake, line each with parchment and spray with nonstick cooking spray. Set aside.

    Prepare cake:

    In a larger mixing bowl, whisk flour, baking soda and powder, salt, sugars and spices.

    In another bowl, add drained pineapple, coconut, carrots, raisins, nuts, orange zest and mix well.

    To the carrot mixture add the oil and extract and mix well. Now, add 1 egg at a time, mixing well after each addition. Mix in 1 tablespoon pineapple juice.
  2. Slowly add the wet ingredients to the dry and mix well with a hand mixer for 1 minute.

    Spoon even amounts to cupcake tins liners, or prepared cake pans.

    Bake cupcakes for 25 - 30 minutes or until pick comes out clean.

    For cakes - bake a 9 x 13 for 45 - 50 minutes and 9 inch cake pans for 45 - 50 minutes. Cool completely before frosting.
  3. Use your favorite cream cheese frosting or mine.

    In a mixing bowl, beat butter for a few minutes until fluffy, add cream cheese and beat another few minutes. Now, beat in the extracts. Pour the confectioners' sugar a little at a time until well blended. Add more sugar if you desire a thicker frosting, or more cream cheese if you desire a more intense cream cheese flavor.


Printable Recipe Card

About Moist & Tender Carrot Cake Cuppies

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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