Carrot Cake Cupcake with Italian Cream Filling

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Posted By: SandyE
Posted In:  Cakes
Page Views:  2479 views
Preparation Time:  60 minutes
Cooking Time:  20 minutes
Course: desserts
Cusine: north american


4 eggs
1 1/2  cups oil
1 cup sugar
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 tsp vanilla
2 cups shredded carrots
1 cup dark seedless raisins (optional)
1/2 cup finely chopped walnuts (optional)


1. Preheat oven to 350 degrees.  Prepare cupcake pans with liners.


2. In a large bowl, with mixer at medium speed, beat eggs, oil and sugar.  Reduce speed to low; beat flour, baking soda cinnamon (I used Saigon cinnamon--more flavorful) and salt.

3. With spoon, stir in carrots, raisins, walnuts and vanilla.  My husband doesn't like raisins and I was out of walnuts so I skipped those for these cakes, but they are delicious with them!  Fill prepared pans.  Bake for  approx. 20 minutes or until a toothpick inserted in the center comes out with moist crumbs.


4.Cool.  I used my new favorite Italian Buttercream to fill them.


Total prep time: 30 minutes

Egg whites 1/2lbs.
Sugar 1lb.
Butter 1 1/2lbs.

1. Warm egg whites and sugar over a double boiler until warm to the touch and all of the sugar is dissolved.

2. Whip on high speed for 2-3 minutes.  Lower to medium speed and whip until cool. The finished meringue should be shiny and smooth.

3.Gradually add the soft butter with the mixer on medium-low speed.  Whip until smooth and light.

Pipe inside cupcakes.

5. Then I topped them with cream cheese frosting and one peanut butter chip just for decoration.

Cream Cheese Frosting

3 oz. cream cheese
1 cube margarine
1 tsp. vanilla
2 cup powdered sugar
Mix well. 

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