A Carrot Cake Cup that has an incredibly sweet and delicious cream cheese filling. Top with some raisins, shredded carrots or crumbles of nuts and dive in. This carrot cake cup recipe
I could eat cream cheese icing right out of the bowl. Forget the cake and cupcakes – just gimme the icing! Don’t worry I held myself back. I knew it would taste even better inside a moist and sweet carrot cake cup!
Carrot Cake Cups
This recipe is made from a doctored box of carrot cake mix. I only have a couple of months left before my stash of cake mix expires so I’m using them up in recipes. I also added in raisins to the cake cup batter, but you could omit them if raisins aren’t your thing. Try my Classic Carrot Cake recipe as well!
When to Serve Carrot Cake Cups
- Holiday Parties
- Potluck Events
- Bake Sales
- Birthday Parties
- After-school snack
- Dinner Dessert
Cream Cheese Filling
The filling is the best part. It’s that amazing and perfectly sweet cream cheese filling. I added cinnamon and nutmeg to complement the flavours of the carrot cake cup. Top with a few raisins and some shredded carrot if you like.
These guys went really quickly at my home. If you want a super easy dessert that tastes like it took awhile, trick your family and friends with these easy cake cups.
Dressing up Boxed Cake Mix
If you are hesitant to use a boxed cake mix, don’t be. This will help you save time prepping but still give you a homemade flavor since you dress up the cake mix. This Carrot Cake Cup is delightful. Spices, carrot flavor, raisins and more in each bite.
Do You Have to Peel Carrots for Carrot Cake
If you are wanting to add the carrot shavings on top of the cake cups I would recommend peeling them first. You technically don’t have to, but you will find peeling the carrots will offer a bolder color of orange. Now, if you toss carrots into the cake batter, you do not have to peel them first, just wash to remove dirt and debris.
How to Make Carrot Cake Cups
You will start by preheating your oven and spraying your muffin tin with a cooking spray to prevent sticking. Then in a bowl mix up your cake batter which you will add around 1 tablespoon of dough to each muffin tin. Then you will want to bake for 7 minutes, remove and poke the center down, and repeat. Pushing the center down as it bakes will give you a nice well that you can load in the cream cheese mixture at the end.
Once the cake cups are cooked remove and allow them to cool. Once cooled whip up your cream cheese mixture, and then spoon into the cake cups. Then top with raisins, nuts, shaved carrots or serve as is.
How to Store Carrot Cake Muffin Cups
You will want to store your cake cups in the refrigerator. The cream cheese filling will go bad if they are left on the counter. So place in an airtight container and store for up to a week in the fridge.
Can You Freeze Carrot Cake Cups
Yes, you can. Allow your cups to cool and then place them in an airtight container. Freeze for up to three months. Then when you want one let it thaw or place in the fridge for a slow thaw. Then serve up and enjoy. I do this for a sweet treat when I get to craving something sweet. It is a perfect pick me up.
Can I Mix in Carrots to Cake Cup Batter
Sure if you want tender fresh carrots to make it taste more homemade feel free to grate your carrots and then toss them in the batter. I would do around 1/2 cup of grated carrots to the batter. Then bake up as accordingly.
Want More Cake Cup Recipes
- Cherry Cake Cup | This is a really tasty one to whip up if you love cherry. A cherry chip cake with a dollop of cherry pie filling in the center.
- Caramel Apple Cake Cups | If you love apples and caramel you will do backflips over this recipe. A tender cake with an apple and caramel filling.
- Pumpkin Spice Cake Cups | Love pumpkin? If you say yes, add this one to your recipe list. You only need a few ingredients for this tender pumpkin spice cake that is filled with a pumpkin spice filling.
So what are you waiting for? Give this carrot cake dessert a try and let me know what you think. It is one I have been making for quite a while now. My family and friends always look forward to seeing the platter of cake cups.
Have you tried your carrot cake in a cup?
- 1 box Carrot Cake mix
- 2 eggs
- 1/2 cup butter, softened
- 1/4 cup raisins, plus extra for garnish
- 1 package of cream cheese, softened
- 2/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon, plus extra for garnish
- 1/4 tsp nutmeg
- 1 tsp grated carrot, for garnish, if desired
- Preheat oven to 350F. Spray a muffin tin with cooking spray.
- In a mixing bowl, stir together cake mix, butter, raisins and eggs.
- Take about a 1 tbsp of dough and press it into the muffin tin. Make sure to not make it too thick or it won’t cook entirely in the center.
- Place in oven for about 7 minutes. Remove from oven and poke the center with a spoon to create your cup. Put the cake cups back in the oven for another 5 minutes and then repeat the process to create your cup.
- Place back in the oven for another 5 minutes. They should be almost ready by now. Remove from the oven and use the spoon again to poke the center to make it cup-shaped. Put back in the oven for another 5 if needed.
- Remove from oven and let cool.
- In a mixing bowl, beat cream cheese, sweetened condensed milk, vanilla extract, cinnamon and nutmeg until smooth. Spoon into the cake cups filling them to the top.
- Garnish with raisins, cinnamon and grated carrot, if desired.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 86mgSodium: 182mgCarbohydrates: 22gFiber: 0gSugar: 19gProtein: 4g