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Carrot Cake Cupcakes

This is made with rye flour, but it could easily be made with all all-purpose flour. I just like a little extra nuttiness from the rye.


1 cup rye flour

1 cup all-purpose flour

2 tsp baking powder

1 tsp cinnamon 

1 tsp nutmeg

1 tsp ginger

1 tsp vanilla

3/4 cup sugar

2 eggs

1 cup sour cream

1 cup milk

1/2 cup butter (softened)

3 carrots, grated

1 cup raisins

Juice of two oranges

1/2 cup chopped walnuts (or pecans)

Cream cheese frosting

8 oz cream cheese

1 cup whipping cream or heavy cream

1 tsp vanilla

1/4 cup powdered sugar

Zest of two oranges

Food coloring (optional)


Pre-heat oven to 350 degrees. Mix flours, spices and baking powder, set aside. In another bowl, cream together butter, eggs, sugar, vanilla, sour cream and milk. Mix the flours in, stir. Add raisins, pecans, carrots and orange juice. Mix thoroughly and spoon batter into cupcake papers or muffin tin. (I found a baking mold with egg shapes.) Bake until cooked through, about 35 minutes. Allow to cool. While cooling, mix your cream cheese frosting: Using a hand mixer, blend cream cheese, cream, vanilla, powdered sugar and zest. If using food coloring, divide into small bowls and mix with a few drops of desired color. Frost cupcakes as artistically as possible. 

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