Carrot Cupcakes With Cream Cheese Frosting

Julie Ryan Evans
Food & Party
15

carrot cupcakesIf there was ever a justification to be made for eating cupcakes, it would be these carrot cupcakes. Not only are they incredibly delicious, but they contain actual carrots, so you're eating a vegetable. Okay, so there's also a lot of sugar and fat, but they are worth the splurge. To make them even more irresistible, they're topped with cream cheese icing.

They are perfect to take to a picnic or a potluck, and no matter where you serve them, they will disappear quickly. This recipe is from Martha Stewart, so you know it's good.

  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons orange juice
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1 1/2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/4 cup shredded coconut, plus more for garnish
  • 8 ounces bar cream cheese, room temperature
  • 3/4 cup confectioners' sugar

Preheat oven to 350 degrees.

Oil a standard 12-cup muffin tin or line with paper liners.

In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.

Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.

Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.

Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.

Frost cupcakes, and garnish with shredded coconut.

Note: You can also add extra chopped pecans and colored frosting carrots to the cupcakes as well to get the look in the picture.


Image via Rachel from Cupcakes Take the Cake/Flickr

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