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Carrot-Topped Cupcakes

 Carrot-Topped Cupcakes
A handy spice cake mix gets a tasty treatment when dressed up with shredded carrots and chopped walnuts. The mini carrot cakes are eye-catching, too, when decorated with cream cheese frosting carrots and parsley sprigs for the green tops. —Taste of Home Test Kitchen
24 ServingsPrep: 15 min. Bake: 20 min.


  • 1 package spice cake mix (regular size)
  • 1-1/2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 can (16 ounces) cream cheese frosting
  • Orange paste food coloring
  • Fresh parsley sprigs


  • Prepare cake batter according to package directions. Fold in carrots,
  • walnuts and cinnamon.
  • Fill paper-lined muffin cups half full. Bake at 350° for 18-23
  • minutes or until a toothpick inserted near the center comes out
  • clean. Remove from pans to wire racks to cool completely.
  • Frost cupcakes with 1-1/4 cups frosting. Place remaining frosting in
  • a small resealable bag; tint with orange food coloring. Cut a small
  • hole in the corner of bag; pipe a carrot on the top of each cupcake.
  • Add a parsley sprig for greens. Yield: 2 dozen.