Carrot Cupcakes With Cream Cheese Icing Recipe

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Gallery

Read the full recipe after the video.

Recipe Summary

prep: 25 mins

total: 50 mins

Yield: Makes 12

a100030_dessertscarrotcupca.jpg

Ingredients

Ingredient Checklist

1 cup granulated sugar

1/3 cup vegetable oil

2 tablespoons orange juice

3/4 teaspoon pure vanilla extract

2 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon salt

3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

1 1/2 cups shredded carrots

1/2 cup chopped walnuts

1/4 cup shredded coconut, plus more for garnish

8-ounce bar cream cheese, room temperature

3/4 cup confectioners’ sugar

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 25 mins

total: 50 mins

Yield: Makes 12

a100030_dessertscarrotcupca.jpg

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 25 mins

total: 50 mins

Yield: Makes 12

Recipe Summary

prep: 25 mins

total: 50 mins

Yield: Makes 12

prep: 25 mins

total: 50 mins

prep:

25 mins

total:

50 mins

Yield: Makes 12

Makes 12

a100030_dessertscarrotcupca.jpg

Ingredients

1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
3/4 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8-ounce bar cream cheese, room temperature
3/4 cup confectioners’ sugar

Directions

Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.

Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.

Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.

For the icing: In a mixing bowl, combine cream cheese, confectioners’ sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.

Frost cupcakes, and garnish with shredded coconut.

Reviews (47)

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411 Ratings

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Reviews (47)

Add Rating & Review

411 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

411 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

411 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

411 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
81
4 star values:
126
3 star values:
116
2 star values:
60
1 star values:
28

Martha Stewart Member

Rating: 1 stars

03/08/2019

                I usually make a carrot cake with crushed pineapple, but since I didn't have any, I made this recipe. I assumed I couldn't go wrong with a Martha Stewart recipe. How I wished I'd read the comments before making it. It was too runny (but I trusted the recipe). They spread over the edge of the cupcake pan making them hard to remove, even with the liners. They sank in the middle and looked very unappealing. The flavour is lacking. I ended up using the icing to fill the sinking [filtered] in the middle. I had planned to make these for a new mom to have on hand in the freezer, but will be pawning them off on my kids and  grandkids. They don't taste bad, just not like carrot cake. I also went with my own tried and true cream cheese icing.

Martha Stewart Member

Rating: 5 stars

01/18/2019

                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.

Martha Stewart Member

Rating: 5 stars

07/16/2016

                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!

Martha Stewart Member

Rating: Unrated

02/26/2015

                This recipe is great but I found the batter way runny, so I added more flour (1 cup).   I will definitely bake it again.

Martha Stewart Member

Rating: Unrated

04/09/2014

                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!

Martha Stewart Member

Rating: 1 stars

09/08/2013

                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

Martha Stewart Member

Rating: Unrated

08/03/2013

                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.

Martha Stewart Member

Rating: Unrated

02/03/2013

                Easy peasy and yummy!

Martha Stewart Member

Rating: Unrated

02/29/2012

                I love this recipe for carrot cupcakes but was wondering if it can be baked as one whole cake?

Martha Stewart Member

Rating: Unrated

09/24/2011

                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.

Martha Stewart Member

Rating: Unrated

03/20/2011

                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!

Martha Stewart Member

Rating: Unrated

10/17/2010

                the taste is great but twice they overflowed in the tins and I followed directions exactly.  nolt sure what happened.  but am left with crispy edges

Martha Stewart Member

Rating: Unrated

07/18/2010

                My family loves these!!! Of course I add my own little touches to the recipe. I always add a little more sugar to sweeten it up a bit.

Martha Stewart Member

Rating: Unrated

05/20/2010

                Absolutely delicious. My family and I loved them. Moist, flavorful....another great Martha recipe. This is a definite keeper. (One little side note...I did reduce the sugar  to just under 3/4 cup and the cupcakes were still perfect.)

Martha Stewart Member

Rating: Unrated

04/18/2010

                I thought these were disgusting - they weren't very sweet

Martha Stewart Member

Rating: Unrated

04/06/2010

                Though delicious these were a bit flat but I used raisins instead of coconut and nuts.

Martha Stewart Member

Rating: Unrated

04/02/2010

                I add about two tablespoons of finely chopped crystalized ginger to the cream cheese frosting, plus a quarter teaspoon of ginger powder or half a teaspoon of grated fresh ginger to the dough. Yum!

Martha Stewart Member

Rating: Unrated

03/17/2010

                Mine only baked for 20 mins

Martha Stewart Member

Rating: Unrated

03/17/2010

                These cupcakes were yummy, very nice and soft  and nice taste. i didnt have walnuts so i used pecan nuts and didnt have shredded coconut so used dessicated coconut. I used canola oil too. family ate them all in one go haha

Martha Stewart Member

Rating: Unrated

12/29/2009

                these carrot cupcakes are awesome! a big hit at thanksgiving dinner...

Martha Stewart Member

Rating: Unrated

12/14/2009

                Loved these! Doubled the recipe to freeze half for later (baby due in a few weeks, trying to stock up on goodies). Forgot the baking soda, mine rose and were lovely. I didn't have OJ so I used apple juice! LOL. Will be making another double batch to freeze, tonight!

Martha Stewart Member

Rating: Unrated

12/06/2009

                Baked in dark,nonstick pan; they STUCK - what a mess; flavor was wonderful but only CRUMBLY cakes - any advice??

Martha Stewart Member

Rating: Unrated

11/13/2009

                I made these cupcakes last night for my husband and we both loved them. I followed the exact recipe and the cupcakes were moist and delicious, I  baked them for exactly 25 minutes.

Martha Stewart Member

Rating: Unrated

03/22/2009

                Cupcakes are delcious!!!

Martha Stewart Member

Rating: Unrated

03/20/2009

                Well like so many others, I too had sunken cupcakes. Should we add more powder or soda? Also I thought I would mention that there is an alternative to vanilla extract...use a grated vanilla pod, ironically this is what I did. So good when the vanilla is fresh.

Martha Stewart Member

Rating: Unrated

02/26/2009

                Simply my favourite cupcakes! Every time I make them they turn out perfectly, and everyone loves them without fail. 
                I always add a bit of extra spice (I just shake in powdered cinnamon, nutmeg, cloves and ginger), but that is just a personal preference.

Martha Stewart Member

Rating: Unrated

02/22/2009

                I tried these and they didn't rise for me either, and I don't live at high altitude.  My suggestion is try another recipe!

Martha Stewart Member

Rating: Unrated

02/07/2009

                I tried these twice, and mine sunk as well. I thought maybe, high altitude, I'm above 6000. Anyone know the conversion?

Martha Stewart Member

Rating: Unrated

10/27/2008

                It could be that the baking powder is old.

Martha Stewart Member

Rating: Unrated

10/27/2008

                I made these with all of the ingredients called for and they drooped in the middle (more like a valley) and the did not puff up. Any suggestions?

Martha Stewart Member

Rating: Unrated

09/03/2008

                I did not have allspice so I use 1/8 tsp each cinnamon, clove and nutmeg. It was good and tasty. Would make again. also I only use 1/2 cream cheese with 2/3 cups confectioners sugar and vanilla it made enough to iced all 12 cupcakes. The kids enjoyed the icing as well.

Martha Stewart Member

Rating: Unrated

07/05/2008

                These were delicious! I made them for a horse's 36th birthday, and garnished them with little frosting carrots, using the Cream Cheese Frosting in a pastry bag. I loved the orange zest in the frosting, it added a lot!

Martha Stewart Member

Rating: Unrated

05/12/2008

                Best carrot cake/cupcake recipe. Super easy. Very moist. Might try adding cinnamon or ginger for more flavor.

Martha Stewart Member

Rating: Unrated

05/06/2008

                I used papers in the muffin pan and these did not rise much, in fact the batter spread onto the top of the pan.  I wish I would have sprayed the pan with Pam even though I used the papers.  What a mess to get them out of the pan.  My suggestion, don't use the papers, or maybe the 8x8 pan would be a better idea. I followed the recipe exactly and  I had fresh baking powder and soda, so I can't figure what went wrong.

Martha Stewart Member

Rating: Unrated

04/11/2008

                Great recipe! Very quick and easy to follow. Make sure you finely grate the carrots, it helps them soften. You could possibly reduce the amount of oil - I made mine in an 8x8 pan and it seemed a little dense.

Martha Stewart Member

Rating: Unrated

04/10/2008

                i've used kahlua (coffee liqueur) in chocolate cake, and soaked raisins in rum for bread pudding, and diluted orange marmalade with triple sec and blended it in the blender for carrot cake. some cookies call for brandy. don't be afraid. they all tasted great, if i do say so myself. vanilla is great, but if you're out, you have to improvise.

Martha Stewart Member

Rating: Unrated

04/03/2008

                In regard to the question, "what is a suitable sub for vanilla extract", I'm afraid there is none!

Martha Stewart Member

Rating: Unrated

04/02/2008

                To #1: Allspice is one of my favorite spices. I use whole allspice to season my homemade chicken broth -- maybe 1 to 2 for every quart of liquid. I also mix some in with the whole peppercorns in my grinder. 
                To #6: I think the recipe should read "finely" shredded carrots. When I shred carrots for carrot cake in my food processor, i use the shredding disk, and I give them an extra whirl with the regular steel blades just to make sure they are small enough. It always works.

Martha Stewart Member

Rating: Unrated

04/01/2008

                Allspice is not, as is mistakenly believed by some people who have only come across it in ground form, a mixture of spices. Rather, it is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is green and unripe and traditionally dried in the sun. When dry the fruits are brown and resemble large brown peppercorns.
                Look for it wherever ground spices are sold.  Hope this helps.

Martha Stewart Member

Rating: Unrated

03/19/2008

                These wonderful cupcakes were so moist, sweet and delicious.  I followed the recipe exactly except I did not have any coconut.  They do not rise too much, but slathered with the cream cheese frosting puts them over the top!  Definitely a keeper!  I plan to double the recipe and make two 9" layers for carrot cake with the cream cheese frosting between and on top for my Easter dessert.

Martha Stewart Member

Rating: Unrated

02/27/2008

                Simply delicious and good news, I was able to use less sugar (3/4 cup instead of 1 cup), les oil (1/4 cup insatead of 1/3) and some whole wheat flour (1/4 cup of whole wheat flour plus 1/2 cup of white flour).

Martha Stewart Member

Rating: Unrated

02/27/2008

                its been a long time i'm searching for this recipe and i can't wait to try it. but what is allspice?

Martha Stewart Member

Rating: Unrated

02/16/2008

                Does anyone know a suitable substitute for vanilla extract?

Martha Stewart Member

Rating: Unrated

01/10/2008

                It was moist and good except the carrots didn't cook soft enough for my taste.
                Maybe next time I will boil them a few mins to soften up a bit.
                Frosting was delish!

Martha Stewart Member

Rating: Unrated

11/20/2007

                Perfect recipe. Makes just enough for a small family. Really moist.Extremely tasty. I also made it in a 8 X 8 pan for a picnic. Came out perfect and was completely gone!

Martha Stewart Member

Rating: 1 stars

03/08/2019

                I usually make a carrot cake with crushed pineapple, but since I didn't have any, I made this recipe. I assumed I couldn't go wrong with a Martha Stewart recipe. How I wished I'd read the comments before making it. It was too runny (but I trusted the recipe). They spread over the edge of the cupcake pan making them hard to remove, even with the liners. They sank in the middle and looked very unappealing. The flavour is lacking. I ended up using the icing to fill the sinking [filtered] in the middle. I had planned to make these for a new mom to have on hand in the freezer, but will be pawning them off on my kids and  grandkids. They don't taste bad, just not like carrot cake. I also went with my own tried and true cream cheese icing.

Rating: 1 stars

Rating: 5 stars

01/18/2019

                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.

Rating: 5 stars

07/16/2016

                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!

Rating: Unrated

02/26/2015

                This recipe is great but I found the batter way runny, so I added more flour (1 cup).   I will definitely bake it again.

Rating: Unrated

04/09/2014

                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!

Rating: 1 stars

09/08/2013

                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

Rating: Unrated

08/03/2013

                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.

Rating: Unrated

02/03/2013

                Easy peasy and yummy!

Rating: Unrated

02/29/2012

                I love this recipe for carrot cupcakes but was wondering if it can be baked as one whole cake?

Rating: Unrated

09/24/2011

                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.

Rating: Unrated

03/20/2011

                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!

Rating: Unrated

10/17/2010

                the taste is great but twice they overflowed in the tins and I followed directions exactly.  nolt sure what happened.  but am left with crispy edges

Rating: Unrated

07/18/2010

                My family loves these!!! Of course I add my own little touches to the recipe. I always add a little more sugar to sweeten it up a bit.

Rating: Unrated

05/20/2010

                Absolutely delicious. My family and I loved them. Moist, flavorful....another great Martha recipe. This is a definite keeper. (One little side note...I did reduce the sugar  to just under 3/4 cup and the cupcakes were still perfect.)

Rating: Unrated

04/18/2010

                I thought these were disgusting - they weren't very sweet

Rating: Unrated

04/06/2010

                Though delicious these were a bit flat but I used raisins instead of coconut and nuts.

Rating: Unrated

04/02/2010

                I add about two tablespoons of finely chopped crystalized ginger to the cream cheese frosting, plus a quarter teaspoon of ginger powder or half a teaspoon of grated fresh ginger to the dough. Yum!

Rating: Unrated

03/17/2010

                Mine only baked for 20 mins  


                    
                These cupcakes were yummy, very nice and soft  and nice taste. i didnt have walnuts so i used pecan nuts and didnt have shredded coconut so used dessicated coconut. I used canola oil too. family ate them all in one go haha

Rating: Unrated

12/29/2009

                these carrot cupcakes are awesome! a big hit at thanksgiving dinner...

Rating: Unrated

12/14/2009

                Loved these! Doubled the recipe to freeze half for later (baby due in a few weeks, trying to stock up on goodies). Forgot the baking soda, mine rose and were lovely. I didn't have OJ so I used apple juice! LOL. Will be making another double batch to freeze, tonight!

Rating: Unrated

12/06/2009

                Baked in dark,nonstick pan; they STUCK - what a mess; flavor was wonderful but only CRUMBLY cakes - any advice??

Rating: Unrated

11/13/2009

                I made these cupcakes last night for my husband and we both loved them. I followed the exact recipe and the cupcakes were moist and delicious, I  baked them for exactly 25 minutes.

Rating: Unrated

03/22/2009

                Cupcakes are delcious!!!

Rating: Unrated

03/20/2009

                Well like so many others, I too had sunken cupcakes. Should we add more powder or soda? Also I thought I would mention that there is an alternative to vanilla extract...use a grated vanilla pod, ironically this is what I did. So good when the vanilla is fresh.

Rating: Unrated

02/26/2009

                Simply my favourite cupcakes! Every time I make them they turn out perfectly, and everyone loves them without fail. 
                I always add a bit of extra spice (I just shake in powdered cinnamon, nutmeg, cloves and ginger), but that is just a personal preference.

Rating: Unrated

02/22/2009

                I tried these and they didn't rise for me either, and I don't live at high altitude.  My suggestion is try another recipe!

Rating: Unrated

02/07/2009

                I tried these twice, and mine sunk as well. I thought maybe, high altitude, I'm above 6000. Anyone know the conversion?

Rating: Unrated

10/27/2008

                It could be that the baking powder is old.  


                    
                I made these with all of the ingredients called for and they drooped in the middle (more like a valley) and the did not puff up. Any suggestions?

Rating: Unrated

09/03/2008

                I did not have allspice so I use 1/8 tsp each cinnamon, clove and nutmeg. It was good and tasty. Would make again. also I only use 1/2 cream cheese with 2/3 cups confectioners sugar and vanilla it made enough to iced all 12 cupcakes. The kids enjoyed the icing as well.

Rating: Unrated

07/05/2008

                These were delicious! I made them for a horse's 36th birthday, and garnished them with little frosting carrots, using the Cream Cheese Frosting in a pastry bag. I loved the orange zest in the frosting, it added a lot!

Rating: Unrated

05/12/2008

                Best carrot cake/cupcake recipe. Super easy. Very moist. Might try adding cinnamon or ginger for more flavor.

Rating: Unrated

05/06/2008

                I used papers in the muffin pan and these did not rise much, in fact the batter spread onto the top of the pan.  I wish I would have sprayed the pan with Pam even though I used the papers.  What a mess to get them out of the pan.  My suggestion, don't use the papers, or maybe the 8x8 pan would be a better idea. I followed the recipe exactly and  I had fresh baking powder and soda, so I can't figure what went wrong.

Rating: Unrated

04/11/2008

                Great recipe! Very quick and easy to follow. Make sure you finely grate the carrots, it helps them soften. You could possibly reduce the amount of oil - I made mine in an 8x8 pan and it seemed a little dense.

Rating: Unrated

04/10/2008

                i've used kahlua (coffee liqueur) in chocolate cake, and soaked raisins in rum for bread pudding, and diluted orange marmalade with triple sec and blended it in the blender for carrot cake. some cookies call for brandy. don't be afraid. they all tasted great, if i do say so myself. vanilla is great, but if you're out, you have to improvise.

Rating: Unrated

04/03/2008

                In regard to the question, "what is a suitable sub for vanilla extract", I'm afraid there is none!

Rating: Unrated

04/02/2008

                To #1: Allspice is one of my favorite spices. I use whole allspice to season my homemade chicken broth -- maybe 1 to 2 for every quart of liquid. I also mix some in with the whole peppercorns in my grinder. 
                To #6: I think the recipe should read "finely" shredded carrots. When I shred carrots for carrot cake in my food processor, i use the shredding disk, and I give them an extra whirl with the regular steel blades just to make sure they are small enough. It always works.

Rating: Unrated

04/01/2008

                Allspice is not, as is mistakenly believed by some people who have only come across it in ground form, a mixture of spices. Rather, it is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is green and unripe and traditionally dried in the sun. When dry the fruits are brown and resemble large brown peppercorns.
                Look for it wherever ground spices are sold.  Hope this helps.

Rating: Unrated

03/19/2008

                These wonderful cupcakes were so moist, sweet and delicious.  I followed the recipe exactly except I did not have any coconut.  They do not rise too much, but slathered with the cream cheese frosting puts them over the top!  Definitely a keeper!  I plan to double the recipe and make two 9" layers for carrot cake with the cream cheese frosting between and on top for my Easter dessert.

Rating: Unrated

02/27/2008

                Simply delicious and good news, I was able to use less sugar (3/4 cup instead of 1 cup), les oil (1/4 cup insatead of 1/3) and some whole wheat flour (1/4 cup of whole wheat flour plus 1/2 cup of white flour).  


                    
                its been a long time i'm searching for this recipe and i can't wait to try it. but what is allspice?

Rating: Unrated

02/16/2008

                Does anyone know a suitable substitute for vanilla extract?

Rating: Unrated

01/10/2008

                It was moist and good except the carrots didn't cook soft enough for my taste.
                Maybe next time I will boil them a few mins to soften up a bit.
                Frosting was delish!

Rating: Unrated

11/20/2007

                Perfect recipe. Makes just enough for a small family. Really moist.Extremely tasty. I also made it in a 8 X 8 pan for a picnic. Came out perfect and was completely gone!

All Reviews for Carrot Cupcakes with Cream Cheese Icing

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Carrot Cupcakes with Cream Cheese Icing

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

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Recipe Summary#

Ingredients#

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Gallery

Recipe Summary

Ingredients