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

Source: Everyday Food, January/February 2008
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Ingredients

For the Cupcakes:

For the Frosting:

Directions

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Reviews

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272
  • 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!
    Reply
    • MS10110850
      11 JUL, 2018
      So, you didn't actually make this recipe. Why comment on a recipe you did not make?
  • hotshaik1453
    16 AUG, 2017
    The recipe turned out amazing! The only thing i did differently was using 1 1/2 tsp of cinnamon and 1/2 tsp of ginger and it turned out really flavourful and it was super moist.
    Reply
    • mahinmobasher
      10 SEP, 2017
      Hey, were they eaten right away, do you know for how long they're still ok?
  • SophieL41448
    27 JAN, 2016
    I had 4 carrots leftover from my CSA basket and this was the perfect way to use them up. The batter was a little dense (so John's directions to stir the carrots in the liquid mixture was spot-on) but the cupcakes baked up cake-like and light, not "muffiny" at all. So easy, so delicious and no need for a mixer. (I left these unfrosted - don't know how long they last unfrosted because they were eaten up in two days.)
    Reply
    • mahinmobasher
      10 SEP, 2017
      Hey Sophie, I was wondering how to protect the cupcakes do they need to be refrigerated? or how do you preserve them, do you know for how long?
  • MS12463412
    11 NOV, 2015
    I made this with sour cream which turns out great. Next time I want to have more carrots taste. I will try to use more carrots than today, 1 1/2cup.
    Reply
  • melsta
    27 JUL, 2015
    Anyone know how long these cupcakes would keep unfrosted? Thanks
    Reply
  • 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!!!)
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • xWitchfire
    24 OCT, 2011
    These cupcakes are absolutely delicious! One of the best Ive made so far...
    Reply
  • 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!
    Reply

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