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Rows of spiced carrot cupcakes topped with cream cheese frosting.

1974 Spiced Carrot Cupcakes Recipe

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These vintage spiced carrot cupcakes use finely grated raw carrots for incredible moisture and a tender crumb. Topped with classic cream cheese frosting, they’re perfect for any occasion.

  • Total Time: 42 minutes
  • Yield: 24 cupcakes 1x

Ingredients

Units Scale
For the Cupcakes:
  • 1 cup chopped walnuts
  • 1 1/2 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs, at room temperature
  • 3/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups finely grated carrots
For the Cream Cheese Frosting: 16 ounces full-fat brick cream cheese, softened to room temperature ½ cup unsalted butter, softened to room temperature 4 cups powdered sugar 1½ teaspoons vanilla extract pinch of salt

Instructions

  1. Preheat and Prepare: Preheat oven to 350°F. Grease two 12-cup muffin pans with nonstick spray or line with paper liners.
  2. Make the Cake Batter: In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until combined and no brown sugar lumps remain. In another large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and, using a spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of walnuts.
  3. Fill and Bake: Spoon the batter into prepared muffin pans; cups should be 3/4 full to achieve the domed muffin top. Bake until a toothpick inserted in the center comes out clean, about 22 minutes. Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  4. Make the Frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the powdered sugar, vanilla, and a pinch of salt. Beat at high speed and beat for about 3 minutes until completely combined and creamy. Add more powdered sugar if frosting is too thin, or a little milk if frosting is too thick.
  5. Frost the Cupcakes: Transfer frosting to a zip-top freezer bag. Snip off one corner of the bag, cutting about 1 cm from the tip. Pipe frosting onto each cooled cupcake in a circular motion, starting from the outside and working toward the center (or get creative with your piping design).

Equipment

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 446
  • Sodium: 216mg
  • Fat: 26.9g
  • Saturated Fat: 9.4g
  • Carbohydrates: 46.8g
  • Fiber: 0.9g
  • Protein: 5.2g
  • Cholesterol: 61mg

Find it online: https://recipe-rewind.com/1974-spiced-carrot-cupcakes-with-cream-cheese-frosting/

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