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Carrot Cupcakes

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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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How would you rate this recipe?
271
  • 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
  • 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
  • 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
  • safyrlady
    20 MAR, 2011
    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
    Reply

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