Carrot cake cupcakes from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun (page 204) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • holly_6rdxil on April 13, 2026

    They didn’t need as long to bake as Ina said. My first batch was over cooked, but still tasty. The 2nd batch I took out 20 minutes earlier than the recipe said and it was perfect. I left out the raisins and carrot decorative topping for personal preference. These were incredible and I will be making them again!

  • spencercooks on June 27, 2020

    This recipe is always a hit when I make it. Time consuming but well worth the effort. I agree with the other comment about watching your baking time as these are typically done in less time than stated on the recipe. I also did not make the decoration.

  • anya_sf on January 20, 2020

    1/3 recipe made 6 large cupcakes, but should have made 7 as the cupcakes overflowed. I stirred in the carrots using the mixer on low, rather than by hand. The baking time was way less than 45 minutes - closer to 25. 1/4 frosting was the right amount for my 6 jumbo cupcakes. I didn't make the decoration. They were very good, but watch that baking time.

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