Food & Cooking Recipes Breakfast & Brunch Recipes Carrot Cupcakes with Cream Cheese Icing 3.4 (411) 40 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 18, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 50 mins Yield: 12 Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat. Ingredients 1 cup granulated sugar ⅓ cup vegetable oil 2 tablespoons orange juice ¾ teaspoon pure vanilla extract 2 large eggs 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground allspice ½ teaspoon salt ¾ cup plus 2 tablespoons all-purpose flour (spooned and leveled) 1 ½ cups shredded carrots ½ cup chopped walnuts ¼ cup shredded coconut, plus more for garnish 8 -ounce bar cream cheese, room temperature ¾ cup confectioners' sugar Directions 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. For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth. Frost cupcakes, and garnish with shredded coconut. Print