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Carrot Cupcakes

These carrot cupcakes will surely become a favorite in your baking repertoire.

  • Yield: Makes 12 cupcakes
Carrot Cupcakes

Source: Everyday Food, January 2008


For the Cupcakes:

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 2 tablespoons plain low-fat yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 cups grated carrots (from about 4 medium carrots)

For the Frosting:

  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon grated orange zest


  1. Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.

  2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.

  3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.

  4. Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

Reviews (14)

  • Boneyard Betty 26 Feb, 2014

    @abitlovely-Having a Cuiniart should be the only "trick" you need to shredding carrots quickly! Do you have a shredding attachment? That's all you need.

    Love this recipe but the batter is way too dense for me. Easy fix!

    Alterations: Double batch, added 3/4 milk & 1/2 cup honey vanilla Greek yogurt (to thin the batter), added orange craisins along with shredded carrots, added 1/2tsp cayenne (amazing spicy flavor- highly suggested!!!)

  • Nancy229 18 Nov, 2012

    I made these cupcakes this weekend, and they were more like muffins than cupcakes. The texture was dense and heavy. I frosted them with the cream cheese frosting, and everyone liked them. I prefer a more light cake-like texture instead of the muffin texture.

  • abitlovely 24 Aug, 2012

    This recipe is delicious and easy to make although grating the carrots was really time consuming. Does anyone have any tricks for shredding carrots with a cuisinart? I added a little extra orange zest to lighten up the frosting a bit more. I don't have an electric beater and the frosting is so easy to just whip with a fork. This recipe is definitely a keeper!

  • xWitchfire 24 Oct, 2011

    These cupcakes are absolutely delicious! One of the best Ive made so far...

  • Gina123AsM 31 Aug, 2011

    I made these cupcakes for Easter and my daughters LOVED them! They are absolutely moist and delicious. I didn't change a thing in the recipe. Has anyone ever tried using this cupcakes recipe for a cake? The cupcakes came out so perfectly that I'd like to use it to make a carrot cake but am a bit skeptical. Please share your results and/or opinions! :))
    Thanks in advance!

  • ledarose 6 Apr, 2011

    Enter Your Review...

  • safyrlady 20 Mar, 2011

    in ref to annkhong, if you need to crack open the nutmeg, then you aren't using nutmeg. it sounds to me like you are using mace

  • annkhong 1 Jul, 2010

    Cupcakes were 'excellante'! The recipe was so good and so easy to make. We added only 3/4 cup sugar for the frosting and it was just nice. Oh, note that nutmegs have to be cracked open before use!

  • ahughes 5 Mar, 2009

    Seriously the best carrot cupcakes I've ever had! I had to use a half cup of white sugar as I didn't have enough brown and I put slightly less vanilla in the frosting so I could really taste the 'creamcheesiness".... but I would seriously make these over and over again! :)

  • emank27 28 Jan, 2009

    Just made these!
    Yum! I ended up getting 16 Cup Cakes... they were a bit small but I'm not complaining :) The Frosting didn't come out like I thought it would but was still very good. I'll be making these again for Superbowl Sunday.
    SO Easy!

  • mamaroo 28 Aug, 2008

    Easy and delicious. I substituted 3 mashed bananas for 1 cup of butter, used 3/4 cup of sucanat instead of 1 c. of sugar, and made it with whole wheat pastry flour. They were FANTASTIC!

  • nlshugars 30 May, 2008

    These are FANTASTIC and so easy. I too substituted the vanilla lo-fat yogurt as that was all that I had on had. I also omitted the orange zest from the frosting -- thought it took away from the great carrot flavor. Another winner from Everyday Food and I thought you couldn't beat the banana cupcakes!

  • michellelee 15 Apr, 2008

    These cupcakes are fabulous. And so easy! If you sprinkle granulated sugar over the unbaked cupcakes, you get nice, crunchy tops. Without the frosting, these cupcakes make great breakfast treats!

  • lewicka 26 Jan, 2008

    Great recipe! That was first carrot cupcakes I made and they turned out awesome! I just added vanilla low fat yogurt and skip the frosting. Here is the result:

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