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Carrot Cupcakes with Cream Cheese Icing

Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.

Source: Everyday Food, May/June 2003
Total Time Prep Yield



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How would you rate this recipe?
  • davemarygoodm1
    8 MAR, 2019
    I usually make a carrot cake with crushed pineapple, but since I didn't have any, I made this recipe. I assumed I couldn't go wrong with a Martha Stewart recipe. How I wished I'd read the comments before making it. It was too runny (but I trusted the recipe). They spread over the edge of the cupcake pan making them hard to remove, even with the liners. They sank in the middle and looked very unappealing. The flavour is lacking. I ended up using the icing to fill the sinking [filtered] in the middle. I had planned to make these for a new mom to have on hand in the freezer, but will be pawning them off on my kids and grandkids. They don't taste bad, just not like carrot cake. I also went with my own tried and true cream cheese icing.
  • MS10257401
    18 JAN, 2019
    I've made these many times, and they're always a huge hit. (For the icing, I use a whole box of confectioners sugar and 1/4 stick of softened, unsweetened butter.) Does anyone have any suggestions for making a layer cake using this recipe? I'm thinking I should double it, but wondering if anyone else has tried.
  • janey83gmailc
    16 JUL, 2016
    Made as is but eyeballed the flour to be just under a cup- these were moist and amazing and best of all no stand mixer. Delicious!
  • pari_on_earth05
    26 FEB, 2015
    This recipe is great but I found the batter way runny, so I added more flour (1 cup). I will definitely bake it again.
  • Diana madrigal
    9 APR, 2014
    These cupcakes are incredible! If your cupcakes fell in the center it is because they lack flour( to all of those who say they "bake a lot", you should know this!) If your batter looks too runny just add flour 1/4 cup at a time until it looks thick enough to make a solid structure during baking so they do not collapse. I added 1/2 cup more flour to the recipe, substituted walnuts for pecans and coconut for dried cranberries. The cranberries added extra sweetness but not too much...delicious!
  • MS11118507
    8 SEP, 2013
    Wanted to try a new recipe for a cupcake version; very disappointed. I read all the reviews and followed the recipe exactly except that I used foil liners as these were for a party and needed to look nice. As many reviewers pointed out, the centers fell. I bake a lot and so I know my oven is calibrated and am a careful measurer using quality ingredients. While my husband says they taste good, I feel I wasted effort and energy and have to remake with another recipe to achieve a better product
  • Fari Guti
    3 AUG, 2013
    Loved it! I used gluten-free flour and had to substitute brown sugar for the granulated sugar and it came out amazing! Moist and fluffy, full of flavor...highly recommend it.
  • Herne Bay Housewife
    3 FEB, 2013
    Easy peasy and yummy!
  • megs23
    29 FEB, 2012
    I love this recipe for carrot cupcakes but was wondering if it can be baked as one whole cake?
  • luv2carolyn
    24 SEP, 2011
    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.

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