Images

Carrot Cupcakes Zoom

Carrot Cupcakes Recipe


What a flavor combination--hearty Carrot Cupcakes with a thick coat of our rich Cream Cheese Icing. One of the most satisfying desserts around!
Makes: About 2 1/2 dozen standard cupcakes or 8 Mini Tasty-Fill cakes. Each cupcake serves 1.
Skill Level: None

Product Actions

Additional Information

Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.

Step 2

In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.

Step 3

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 4

Do not use pre-shredded carrots.

Step 5

Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List
Ingredients

Products

all-purpose flour

2 cups all-purpose flour

granulated sugar

2 cups granulated sugar

ground cinnamon

2 teaspoons ground cinnamon

baking soda

2 teaspoons baking soda

eggs

4 eggs

vegetable oil

1 cup vegetable oil

carrots

4 cups (approx. 1 lb) carrots (freshly shredded)

nuts

2/3 cup nuts (chopped)

Tools

Products

$18.99

In Stock (ships in 1-2 business days)

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping

You Might Also Like

Carrot Cupcakes is rated 4.659090909090909 out of 5 by 44.
Rated 3 out of 5 by from This is weird. I'm by no means a newbie (I own a bakery shop) and I decided to follow this recipe, since it had so many good reviews... This cupcakes spilled all over my pans :( The flavor was yummy but they didn't rise evenly like a good cupcake. I ended up adding a whole cup of extra flour to the second half of the batter and they looked like they should, but obviously the flavor changed... I think this might be a good base recipe to work with, but I definitely need to make some adaptations if I ever decide to bake them again...
Date published: 2014-12-06
Rated 5 out of 5 by from There's nothing more easier and more delicious! It was my first cake or something sweet with carrots. I thought that it's a weird combination of tastes (because in Poland, where I live, it's not so popular recipe). But now I'm suprised:) I make carrot cupcakes,when I have not time to do something exclusive for my guests:) PS: forgive me my english, because It's not my language:)
Date published: 2011-04-09
Rated 3 out of 5 by from I have tried this recipe several times and each time the cakes have tasted delightful but they have sunk in the middle!! I have looked at several other websites and noticed the cooking time is much longer and the temperature of the oven is a lot lower..... I am going to atempt to bake for much longer on a lower heat and will advise the outcome!! Happy baking.....
Date published: 2011-03-13
Rated 5 out of 5 by from I made half recipe and it was the best carrot cupcake ever.. especially with the cream cheese frosting on this website. Using the decorating tips, bags, red yellow and green colourings and spatula from my 101piece decorating set I added cute little carrots with leaves to top my icing. They looked great and tasted even better! :) Thanks wilton!
Date published: 2011-01-27
Rated 3 out of 5 by from Was perfect for Thanksgiving and was pretty easy way serve no cutting and no fuss. great reviews from all who ate it. watch the baking time really close don't want to overcook the cupcakes. my first batch was really dry so took them out about 3 to 5 mins early to keep them moist. icing was best put on while the cupcakes where still a warm.
Date published: 2010-12-06
Rated 5 out of 5 by from I just bake this carrot cupcake and it come out really delicious and fluffy, this is the best carrot cake ever! I lessen the shredded carrots to 2 cups , cinnamon to 1 tsp and I added 1 tsp of mace , 1/2 tsp allspice , 1/2 nutmeg, 1/4 tsp of cloves and 1/2 cup of evaporated milk. Enjoy Baking!
Date published: 2014-11-15
Rated 3 out of 5 by from Cupcakes came out nice and moist. I baked them for 23 minutes. I love the taste of cinnamon in carrot cake, I didn't get much cinnamon taste in this recipe so the only thing I'll do different next time is add more cinnamon and more nuts. I did get 30 cupcakes with this recipe.
Date published: 2013-02-20
Rated 5 out of 5 by from Easy and delicious! Filled with the cream cheese cupcake filling and topped with the cream cheese buttercream, and oddly enough it was not too much cream cheese as the filling is more savory and the buttercream is sweet. Will make again soon, and many times after!
Date published: 2011-04-12
  • 2016-09-26T10:12CST
  • bvseo_cps, prod_bvrr, vn_cps_3.4.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_44
  • loc_en_US, sid_WLRECIP-155, PRD, sort_relevancy
  • clientName_wilton