[X]

Home > Recipes > Carrot Cupcakes

Carrot Cupcakes Recipe

Carrot Cupcakes Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania

This recipe is:

Contest Winning

[X]

Rate Carrot Cupcakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Carrot Cupcakes Recipe

Prep: 15 min. Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

4 eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
CHUNKY FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

Directions

In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing form pans to wire racks.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 326 calories, 18 g fat (5 g saturated fat), 51 mg cholesterol, 187 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Carrot Cupcakes in Taste of Home December/January 2001, p25

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Carrot Cupcakes

Carrot Cupcakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on May. 17, 2013 by KayeChan76

Great recipe! Fairly easy to make, and the results were amazing! I didn't have all spice handy so skipped it. I also reduced the amount of sugar in the frosting. My family loved it :)

Reviewed on Apr. 25, 2013 by oldfuddie

made these this morning left out the rasins

there are wonderful thank you so much for this

Reviewed on Feb. 08, 2013 by happybaker100

is there any other kind of frosting?

Reviewed on Jan. 30, 2013 by kssally

These are so light and taste amazing!! The icing was chunky and sweet!!

Reviewed on Jan. 22, 2013 by fredaevans

The word 'Good' just doesn't cover it.

Reviewed on Jan. 22, 2013 by lilygirl

Have not made this one but it sounds wonderful. It has exactly the same ingredients as Morning Glory Muffins, but the muffins contain everything and aren't iced. Have to try this one.

Reviewed on Sep. 15, 2011 by mollyque

I LOVE THESE. I've made them twice, once as cupcakes and once as a cake. The first time, I used 1/2 whole wheat flour and 1/2 regular flour. The 2nd time, I used all whole wheat flour and subbed applesauce for the oil. It was DELICIOUS.