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Easy peasy and yummy!
I love this recipe for carrot cupcakes but was wondering if it can be baked as one whole cake?
I was really disappointed at this receipe it looks good but the flavor didnt make it . For a carrot cake I wanted a rich and flavorful receipe, also the cake didnt rise as it should.
These were incredibly moist! The best carrot cake muffins I have ever had. I'm a chef and pastry chef as well, I highly recommend these lovely muffins!
the taste is great but twice they overflowed in the tins and I followed directions exactly. nolt sure what happened. but am left with crispy edges
My family loves these!!! Of course I add my own little touches to the recipe. I always add a little more sugar to sweeten it up a bit.
Absolutely delicious. My family and I loved them. Moist, flavorful....another great Martha recipe. This is a definite keeper. (One little side note...I did reduce the sugar to just under 3/4 cup and the cupcakes were still perfect.)
I thought these were disgusting - they weren't very sweet
Though delicious these were a bit flat but I used raisins instead of coconut and nuts.
I add about two tablespoons of finely chopped crystalized ginger to the cream cheese frosting, plus a quarter teaspoon of ginger powder or half a teaspoon of grated fresh ginger to the dough. Yum!
Mine only baked for 20 mins
These cupcakes were yummy, very nice and soft and nice taste. i didnt have walnuts so i used pecan nuts and didnt have shredded coconut so used dessicated coconut. I used canola oil too. family ate them all in one go haha
these carrot cupcakes are awesome! a big hit at thanksgiving dinner...
Loved these! Doubled the recipe to freeze half for later (baby due in a few weeks, trying to stock up on goodies). Forgot the baking soda, mine rose and were lovely. I didn't have OJ so I used apple juice! LOL. Will be making another double batch to freeze, tonight!
Baked in dark,nonstick pan; they STUCK - what a mess; flavor was wonderful but only CRUMBLY cakes - any advice??
I made these cupcakes last night for my husband and we both loved them. I followed the exact recipe and the cupcakes were moist and delicious, I baked them for exactly 25 minutes.
Cupcakes are delcious!!!
Well like so many others, I too had sunken cupcakes. Should we add more powder or soda? Also I thought I would mention that there is an alternative to vanilla extract...use a grated vanilla pod, ironically this is what I did. So good when the vanilla is fresh.
Simply my favourite cupcakes! Every time I make them they turn out perfectly, and everyone loves them without fail.
I always add a bit of extra spice (I just shake in powdered cinnamon, nutmeg, cloves and ginger), but that is just a personal preference.
I tried these and they didn't rise for me either, and I don't live at high altitude. My suggestion is try another recipe!
I tried these twice, and mine sunk as well. I thought maybe, high altitude, I'm above 6000. Anyone know the conversion?
It could be that the baking powder is old.
I made these with all of the ingredients called for and they drooped in the middle (more like a valley) and the did not puff up. Any suggestions?
I made these with all of the ingredients called for and they drooped in the middle (more like a valley) and the did not puff up. Any suggestions?
I did not have allspice so I use 1/8 tsp each cinnamon, clove and nutmeg. It was good and tasty. Would make again. also I only use 1/2 cream cheese with 2/3 cups confectioners sugar and vanilla it made enough to iced all 12 cupcakes. The kids enjoyed the icing as well.
These were delicious! I made them for a horse's 36th birthday, and garnished them with little frosting carrots, using the Cream Cheese Frosting in a pastry bag. I loved the orange zest in the frosting, it added a lot!
Best carrot cake/cupcake recipe. Super easy. Very moist. Might try adding cinnamon or ginger for more flavor.
I used papers in the muffin pan and these did not rise much, in fact the batter spread onto the top of the pan. I wish I would have sprayed the pan with Pam even though I used the papers. What a mess to get them out of the pan. My suggestion, don't use the papers, or maybe the 8x8 pan would be a better idea. I followed the recipe exactly and I had fresh baking powder and soda, so I can't figure what went wrong.
Great recipe! Very quick and easy to follow. Make sure you finely grate the carrots, it helps them soften. You could possibly reduce the amount of oil - I made mine in an 8x8 pan and it seemed a little dense.
i've used kahlua (coffee liqueur) in chocolate cake, and soaked raisins in rum for bread pudding, and diluted orange marmalade with triple sec and blended it in the blender for carrot cake. some cookies call for brandy. don't be afraid. they all tasted great, if i do say so myself. vanilla is great, but if you're out, you have to improvise.
In regard to the question, "what is a suitable sub for vanilla extract", I'm afraid there is none!
To #1: Allspice is one of my favorite spices. I use whole allspice to season my homemade chicken broth -- maybe 1 to 2 for every quart of liquid. I also mix some in with the whole peppercorns in my grinder.
To #6: I think the recipe should read "finely" shredded carrots. When I shred carrots for carrot cake in my food processor, i use the shredding disk, and I give them an extra whirl with the regular steel blades just to make sure they are small enough. It always works.
Allspice is not, as is mistakenly believed by some people who have only come across it in ground form, a mixture of spices. Rather, it is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is green and unripe and traditionally dried in the sun. When dry the fruits are brown and resemble large brown peppercorns.
Look for it wherever ground spices are sold. Hope this helps.
These wonderful cupcakes were so moist, sweet and delicious. I followed the recipe exactly except I did not have any coconut. They do not rise too much, but slathered with the cream cheese frosting puts them over the top! Definitely a keeper! I plan to double the recipe and make two 9" layers for carrot cake with the cream cheese frosting between and on top for my Easter dessert.
Simply delicious and good news, I was able to use less sugar (3/4 cup instead of 1 cup), les oil (1/4 cup insatead of 1/3) and some whole wheat flour (1/4 cup of whole wheat flour plus 1/2 cup of white flour).
its been a long time i'm searching for this recipe and i can't wait to try it. but what is allspice?
Does anyone know a suitable substitute for vanilla extract?
It was moist and good except the carrots didn't cook soft enough for my taste.
Maybe next time I will boil them a few mins to soften up a bit.
Frosting was delish!
Perfect recipe. Makes just enough for a small family. Really moist.Extremely tasty. I also made it in a 8 X 8 pan for a picnic. Came out perfect and was completely gone!
Perfect recipe. Makes just enough for a small family. Really moist.Extremely tasty. I also made it in a 8 X 8 pan for a picnic. Came out perfect and was completely gone!