Carrot Cupcakes Recipe

4.5 19 26
Carrot Cupcakes Recipe
Carrot Cupcakes Recipe photo by Taste of Home
Publisher Photo

Carrot Cupcakes Recipe

Read Reviews
4.5 19 26
Publisher Photo
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
Featured In: Fall Spices
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 4 large 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 sweetened shredded 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 in 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.
Originally published as Carrot Cupcakes in Taste of Home December/January 2001, p25

Nutritional Facts

1 each: 326 calories, 18g fat (5g saturated fat), 51mg cholesterol, 187mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 3g protein.

  • 4 large 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 sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup chopped raisins
  1. 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.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing form pans to wire racks.
  3. 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.
Originally published as Carrot Cupcakes in Taste of Home December/January 2001, p25

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Reviews forCarrot Cupcakes

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MY REVIEW
Sylvia User ID: 9136762 265848
Reviewed May. 11, 2017

"I've made these cupcakes twice and both times they have over flowed. The second time I decreased the filling to 1/2 per cup and had the same problem. They taste great but given I was making them for a wedding, they did not look great. Won't be trying them again. Very frustrating."

MY REVIEW
dschultz01 User ID: 1076910 255220
Reviewed Oct. 9, 2016

"These were excellent! I used fresh carrots right out of our garden, but used a different frosting recipe. The cake had a great texture and was very moist."

MY REVIEW
dklt User ID: 8833348 247025
Reviewed Apr. 13, 2016

"Made these to take to a tea and added just a decorative cream cheese icing "star" on the top of them- I made mine into mini muffins. This is a great recipe- I omitted the raisins."

MY REVIEW
Mzladyj01 User ID: 8545458 233184
Reviewed Sep. 20, 2015

"OMG....I don't like carrot cake but it's my husbands favorite so I made these for him last night. I followed the directions as written but omitted the all spice and raisins and I must say these cupcakes taste GREAT!!! My daughter even likes them and she hates carrots. I will be adding this to my recipe collection."

MY REVIEW
chickenladybug User ID: 8301583 223220
Reviewed Mar. 21, 2015

"QUESTION

I live in Ct and my boyfriend just moved to La, is it possible for me to overnight these cupcakes to him if I wrap them tightly without frosting them? My biggest concern would be the best part, the cream cheese frosting.! Can that be mailed and still stay safe to eat in 24 hrs of shipping ?"

MY REVIEW
DD30 User ID: 8293378 222835
Reviewed Mar. 15, 2015

"Can the recipe be made as a cake?"

MY REVIEW
SharonWaldrop User ID: 6442620 85202
Reviewed Nov. 26, 2014

"I have been making these cupcakes since the recipe was published in TOH almost 15 years ago. They are the best carrot cupcakes I have ever tasted, and I have had many. I was asked to bring a dessert to share Thanksgiving evening and I have no doubt these will be a hit."

MY REVIEW
delowenstein User ID: 3766053 110347
Reviewed Dec. 1, 2013 Edited May. 12, 2017

"This recipe IS a great one to use! I believe I'd prepared the icing called for in this recipe! I would definitely use this recipe again. Thank you, Doreen Kelly, for sharing this recipe with Tate of Home! delowenstein"

MY REVIEW
KayeChan76 User ID: 7265065 30017
Reviewed May. 17, 2013

"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 :)"

MY REVIEW
oldfuddie User ID: 6384989 44637
Reviewed Apr. 25, 2013

"made these this morning left out the rasins

there are wonderful thank you so much for this"

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