Food & Cooking Recipes Breakfast & Brunch Recipes Carrot Cupcakes with Cream Cheese Icing 3.4 (411) 45 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 18, 2019 Print Rate It 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. Rate it Print