Carrot Cupcakes

Source:  Martha

Carrot cup cake with icing
Carrot cup cake with icing

Carrot Cupcakes

This Carrot cake or Carrot Cupcakes, are often a turn off for me. Typically, they are laden in chunky carrots and raisins, and sometimes walnuts…not the most exciting ingredient combo. Yet, somehow, this is a seemingly popular dessert for many American’s.

In California, we have a pretty popular local bakery in Los Gatos, called “Icing on the Cake“. Every birthday, my sister insists on getting a carrot cake from there. Their cake is too, moist and seemingly good, but I’d say their shining star is their icing, not so much the cake. I’d venture to say, this recipe would out-win the popular bakery in Los Gatos, and here’s why.

Just add butter

Working with a delicious carrot cake (cup cake) recipe from Martha Stewart has solved all my carrot cake woes. I truly believe this is one of the finest recipes around. The fine results are largely in part to the fact that this recipe calls for butter, and not oil. To me, oil is a complete turn-off in baking recipes, and they are almost always, well, oily. Unless we’re cooking vegan, or trying to spare on butter…there’s no good reason. Perhaps the iconic addition to this carrot cake adaptation is the perfect combination of cinnamon, ginger and nutmeg that in fact, make you almost forget your eating a carrot cake!

creamy icing + too many carrots=’s

Maybe Martha shouldn’t get so much credit here. As, I must say, the cream cheese frosting recipe is dangerously delicious! Funny how well cream cheese and carrot cake go well together-maybe it’s the perfect balance of yin/yang? Who knows. But, when you’ve got too many carrots on hand, now you know what to do with them.

Carrot Cupcakes

A delicious recipe for carrot cake, or even better, carrot cup cakes.  But don’t forget the icing. 
Course Dessert
Cuisine American
Keyword Cake, Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 cupcakes


cake mix

  • 1 1/2 cups flour spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 1/2 sticks butter melted
  • 1 cup sugar
  • 1 large egg
  • 2 TBS yogurt plain
  • 1 1/2 cups carrots peeled and shredded, it’s about 4 medium carrots


  • 8 ounces cream cheese
  • 1/2 stick butter room temperature and cut in pieces
  • 1 cup powder sugar


  • Preheat oven to 375 Fahrenheit. Line a 12 cup muffin tin with paper liners
  • In a large bowl, whisk together flour, baking powder, baking soda, salt.
    Dry ingredients for carrot cake
  • Add your spices. Set aside
    dry spices for carrot cake
  • In another large bowl, whisk together melted butter, sugar, egg, yogurt and vanilla. Stir in carrots.
    wet ingredients combined for carrot cake
  • Gradually add dry to butter mixture, mixing until well combined.
    combined wet and dry ingredients
  • Divide among muffin tin with the help of an ice cream scooper, approx. 1 scoop per tin.
    cup form filled with carrot mix
  • Bake 25-30 minutes, rotating pan ahlfway through until a toothpick inserted in the center of a cupcake comes out clean.
  • Let cool completely on wire rack.
    carrot cup cakes finished baking
  • Make frosting by combining all the ingredients together. Mix together the cream cheese, then add the butter, one little bit at a time. Add powder sugar and combine. Refrigerate if necessary for thickness.
  • Ice…eat…enjoy.
    Carrot cup cake with icing
  • In cake form, use a square 9×9 baking dish. Follow exact same recipe, including bake time. Take out from oven, let cool
    carrot cup cake mix in a pan
  • Take out of form after cooling for 15-20 minutes
    Carrot cake out of pan
  • Add icing slice and serve.
    A slice of heaven - carrot cup cake
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