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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?
  • 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.
  • pasadenachef
    20 MAR, 2011
    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!

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