Super Moist Carrot Cupcakes



I love baking delicious cakes or cookies or even something savory all the time.  Chocolate cakes and cookies are a favorite in our house, but today, I needed to have a change.

A super moist carrot cake sounded tempting with its cinnamon aroma and I decided to make carrot cupcakes as they make individual servings easier.

I have always made carrot cakes with some nuts like walnuts or cashews but today, I decided to skip these and add black raisins instead.

Lets get to it!!

Super Moist Carrot Cupcakes

Makes 18 cupcakes


 1 cup white granulated sugar

1/3 cup brown sugar :

1 cup vegetable oil

3 eggs

2 cups all purpose flour or maida

2 tsp cinnamon

1 tsp baking soda

½ tsp salt

1 tsp vanilla extract

3 cups grated carrots

½ cup raisins


Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.

Line a muffin pan with cupcake liners.

In a small bowl, mix the flour, cinnamon, soda and salt with a whisk and keep aside.

In a mixing bowl, beat together the sugars, oil and eggs for about 20 to 30 seconds on medium.

Add the vanilla extract and beat for a few seconds more.

Stir in half of the flour mixture till just mixed.  Pour in remaining of the flour and mix till just combined.

Do not over mix.

Stir in the carrots and raisins and mix gently with a spatula till well combined.

Spoon into the cupcake liners about two thirds full and bake for about 25 minutes or until toothpick inserted in center of cupcake comes out clean.

Transfer to wire rack and cool completely.


These cupcakes need to be refrigerated after a day or two.  Store in the refrigerator in an airtight container.

Sometimes raisins can sink to the bottom of the cake while baking. To prevent that, stir in about 2 teaspoons of the flour mixture into the raisins before mixing into the dough.

You can use only white sugar or only brown sugar also.

Serve as such or dusted with powdered or icing sugar or with any frosting. 

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