Carrot Cupcakes
These carrot cupcakes will surely become a favorite in your baking repertoire.
Everyday Food, January/February 2008
272 Ratings
- 5 star values: 117
- 4 star values: 74
- 3 star values: 50
- 2 star values: 22
- 1 star values: 8
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.)
Anonymous
Rating: 5 stars
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.
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Anonymous
Rating: Unrated
Anyone know how long these cupcakes would keep unfrosted? Thanks
Anonymous
Rating: Unrated
@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!!!)
Anonymous
Rating: 3 stars
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.
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Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
These cupcakes are absolutely delicious! One of the best Ive made so far...
Anonymous
Rating: 5 stars
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!
Anonymous
Rating: Unrated
in ref to annkhong, if you need to crack open the nutmeg, then you aren't using nutmeg. it sounds to me like you are using mace
Anonymous
Rating: Unrated
Cupcakes were 'excellante'! The recipe was so good and so easy to make. We added only 3/4 cup sugar for the frosting and it was just nice. Oh, note that nutmegs have to be cracked open before use!
Anonymous
Rating: Unrated
Seriously the best carrot cupcakes I've ever had! I had to use a half cup of white sugar as I didn't have enough brown and I put slightly less vanilla in the frosting so I could really taste the 'creamcheesiness".... but I would seriously make these over and over again! :)
Anonymous
Rating: Unrated
Just made these!
Yum! I ended up getting 16 Cup Cakes... they were a bit small but I'm not complaining :) The Frosting didn't come out like I thought it would but was still very good. I'll be making these again for Superbowl Sunday.
SO Easy!
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
These are FANTASTIC and so easy. I too substituted the vanilla lo-fat yogurt as that was all that I had on had. I also omitted the orange zest from the frosting -- thought it took away from the great carrot flavor. Another winner from Everyday Food and I thought you couldn't beat the banana cupcakes!
Anonymous
Rating: Unrated
These cupcakes are fabulous. And so easy! If you sprinkle granulated sugar over the unbaked cupcakes, you get nice, crunchy tops. Without the frosting, these cupcakes make great breakfast treats!
Anonymous
Rating: Unrated
Great recipe! That was first carrot cupcakes I made and they turned out awesome! I just added vanilla low fat yogurt and skip the frosting. Here is the result:
http://lewicka.eu/id/376847/