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Best Carrot Cake Cupcakes with Lemon Ricotta Frosting

These awesomely fun, light, soft, moist and seductive Carrot Cake Cupcakes with Lemon Ricotta Frosting can make anyone drool. Perfect for dessert or brunch!

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Best Carrot Cake Cupcakes with Lemon Ricotta Frosting

Prep Time = 10 minutes
Cook Time = 22 minutes
Total Time = 32 minutes
Category = Dessert
Cuisine = Western
Serves = 22
Nutrition Info = 335 calories
Serving Size = 1 serving


» For Carrot Cake Cupcakes:

» For Frosting:


» Making Carrot Cake Cupcakes:

  1. Preheat oven to 180°C // 355°F. In a large mixing bowl, whisk together eggs, granulated sugar, oil, and vanilla.
  2. Using a wire whisk or an electric hand mixer, whisk until slightly pale.
  3. Add shredded carrots, chopped walnuts, and mix well until combined.
  4. In the same mixing bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
  5. Mix well until combined.
  6. Add raisins and toss in the batter until evenly combined.
  7. Pour batter into paper-lined muffin cups, filling each cup about ¾ full.
  8. Bake in a preheated oven at 180°C for about 20-24 minutes.
  9. Do a toothpick test; if the toothpick inserted into the center of a cupcake comes out clean they are ready. Let them cool slightly in the muffin tray for a few minutes. Then transfer them to a wire rack and let them cool completely.

» Making Whipped Ricotta Lemon Frosting:

  1. Using an electric mixer whip together ricotta and yogurt on medium speed until lightly smooth and fluffy.
  2. Add the honey and grated lemon zest and fold together well.

» Frosting Carrot Cupcakes:

  1. Frost the cupcakes with lemon ricotta frosting.
  2. Garnish with chocolate candies, and chopped walnuts.
  3. Serve with a glass of milk or coffee.


  1. No notes for this recipe.

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