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Carrot-Topped Cupcakes Recipe

Carrot-Topped Cupcakes Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:24 servings


  • 1 package (18-1/4 ounces) spice cake mix
  • 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


  • 1. 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 comes out clean. Remove from pans to wire racks to cool completely.
  • 2. 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.

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