It is so frustrating to have cakes get stuck in the pan. If you are lucky, you are able to repair the cake when you frost it, but most times it causes more stress than it is worth!

Here is a fool proof way to prep your cake pans before baking so that you don’t have to worry about cakes sticking again!

First, place the base of the cake pan on top of parchment paper and trace the base of the cake pan onto the parchment paper.

Cut out the parchment paper just slightly smaller than the traced outline.

Spray down all surfaces inside of the pan with non-stick baking spray. Insert parchment paper inside the bottom of the pan and smooth as needed. Spray the top of the parchment paper.

You may also be interested in reading about How to Grease a Pan to get a further understanding of how to properly grease a pan, and other tips and techniques.

You may also find these Tips and Resources helpful:

You’ll love to try these recipes:

https://whiskingupyum.lpages.co/serve-leadbar/MUcpa9DqfHEMuSn65SoMaB/

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You are here: Home / Recipes / Cupcakes / Easy Moist Carrot Cake Cupcakes with Cream Cheese Frosting

EASY MOIST CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

03/22/2021 by Melissa Leave a Comment (Edit)Jump to Recipe·Print Recipe

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These carrot cake cupcakes are so delicious! They are perfectly spiced, moist, and balanced with smooth and creamy cream cheese frosting. I love that the weight of the cupcakes, not too light and no too dense- a perfect, happy medium!

I had a lot of fun adding these decorative carrots on the top with the cream cheese frosting. and playing with different frosting techniques to see what I liked best with the carrots. I loved the carrots on top of the open star tip. It was tricky making sure they didn’t fall, but I really liked the texture underneath the carrot!

Alright, let’s get baking!

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SUPPLIES NEEDED TO MAKE THESE EASY MOIST CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

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Spatula
Large & medium bowl
Muffin tin
Cupcake liners
Stand Mixer, handheld mixer or whisk
Measuring cups, spoons, and/or kitchen scale

HOW TO MAKE CARROT CUPCAKES

Preheat the oven to 350° Fahrenheit, and line your muffin tin with cupcake liners.

In a large bowl, whisk together the oil, granulated sugar, and brown sugar until fully incorporated.

Add in the eggs and vanilla and whisk together

In a separate medium bowl, combine the flour, ground cinnamon, baking soda, salt, baking powder, nutmeg and cloves, and whisk together.

Then, add the dry ingredients into the wet in 2-3 additions. Mix until fully combined and smooth.

Fold in the grated carrots

Fill the liners about ¾ full and bake for 18-20 minutes, or until your toothpick comes out clean. Let the cupcakes sit for a couple minutes before transferring to a cooling rack to cool.

Allow the cupcakes to fully cool before frosting.

You can use a spatula or mixer to make the cream cheese frosting. I prefer to se the mixer because it comes together much faster.To make the frosting, combine the cream cheese and butter until smooth and creamy, then, add in vanilla.

Add the confectioner’s sugar in several additions and mixing well between each addition.

If it is too thin, you can add additional confectioner’s sugar until you get the consistency that you like to work with.

From here you can either scoop the icing onto the cupcakes and level out however you desire with a spoon or knife. Or, you can pipe your frosting on with piping tips and a bag.

Bonus tip: Practice piping on parchment paper until you are comfortable piping onto your cupcakes so that you can be confident that your cupcakes look super cute!