The Best Carrot Cake Ever {With Fluffy Cream Cheese Frosting}

The perfect moist fluffy carrot cake cupcakes with fluffy cream cheese frosting and the easiest marshmallow bunnies!

Guys, I can't even explain to you how amazingly perfect this carrot cake is. It's moist. It's sweet. The texture is flawless. It's quick. It's easy.

Wait, wait, wait. Doesn't this all sound a little familiar? Well, that's only because it is. Yes, this carrot cake cupcake recipe is based on the world famous recipe for Grandma's banana bread muffins.




Don't believe me that they're world famous? Read the 100+ comments for yourself. They truly are the best. And these carrot cake cupcakes are no different.

If you follow me on Instagram, you'll realize that there's something else familiar about this recipe. I made it as a three layer cake for my cousin's baby shower. My sisters were the ones who invented the marshmallow bunnies. Aren't they adorable? And they're easy too. I made them in like five milliseconds.



Believe it or not, this moist, tender, fine-crumbed cake that you see before you is actually made with gluten free flour. I'm posting them over on Yammie's Glutenfreedom too, but I thought that this particular recipe was just too amazing to let you miss. Besides, you don't have to make them gluten free. Regular flour works fine too.

(P.S. If you're in the market for Easter treats, check out these Easter S'mores.)

The Best Carrot Cake Cupcakes Ever

Yield: 1 dozen

Author: Yammie's Noshery

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

The perfect moist fluffy carrot cake cupcakes with fluffy cream cheese frosting and the easiest marshmallow bunnies!

Ingredients

• 2 eggs
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (or this gluten free mix)
• 1/2 teaspoon cinnamon
• a pinch of ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup finely grated carrot, pretty firmly packed
• Marshmallow Bunnies (see instructions below)

Fluffy Cream Cheese Frosting

• 8 oz. cream cheese, slightly softened
• 1 cup (two sticks) butter, slightly softened
• 2 teaspoons vanilla
• 4-6 cups powdered sugar (Depending on desired thickness. For the frosting pictured I used 4 cups)

Marshmallow Bunnies

• Big marshmallows
• Little marshmallows
• About 1/4 cup of melted chocolate
• Slivered almonds

Instructions

Cupcake Directions

1. Preheat oven to 375ºF. Line cupcake tins with paper.
2. Mix together the eggs, sugar, oil, and vanilla. Mix together the dry ingredients and add to the wet, mixing just until combined. Add the carrots and stir until combined.
3. Bake 20-25 minutes for cupcakes or until a toothpick inserted comes out clean.

Frosting Directions

1. Beat together the cream cheese and butter. Add the vanilla. Add the powdered sugar 1/2 cup at a time until desired thickness is reached. Beat on high speed for five minutes, until fluffy. Frost cooled cupcakes.

To Make Bunnies

1. Stick two almonds into a big marshmallow for ears. Use a toothpick to draw a face on with melted chocolate. Glue a mini marshmallow on for the tail with more melted chocolate.

Notes

This recipe can also be doubled and baked in two 8 inch cake pans. Bake at 350ºF for 30-35 minutes.

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