Best 16 Carrot Cupcakes With Cream Cheese Icing Recipes

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Carrot cupcakes with cream cheese icing are a classic dessert treat that can be enjoyed by people of all ages. They are moist and flavorful, with a sweet and tangy cream cheese icing that is the perfect complement to the carrot cake. The unique flavor of carrot cupcakes, thanks to the grated carrots, is what makes this dessert so special, and the cream cheese icing adds a creamy sweetness that balances out the tartness of the carrots. Topped with a sprinkling of chopped walnuts or a drizzle of caramel sauce, these delectable cupcakes will be sure to add a touch of warmth and comfort to any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

I love to serve lighter desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they're marvelous any time of the year. -Sara Pleso, Sparta Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 17

3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
2 large eggs, room temperature
1/4 cup canola oil
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cups shredded carrots (about 3 medium)
1/4 cup chopped walnuts
FROSTING:
4 ounces reduced-fat cream cheese
3/4 cup confectioners' sugar
1/2 teaspoon lemon juice

Steps:

  • Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 220mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges

EASY CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Easy Carrot Cupcakes with Cream Cheese Frosting image

Learn how to make the BEST moist and fluffy carrot cupcakes from scratch in under 30 minutes. This one-bowl recipe couldn't get easier. Top with cream cheese frosting and enjoy these delicious carrot cupcakes any time of the year!

Provided by Layla

Categories     Dessert

Number Of Ingredients 14

1 cup flour
2 cups grated carrots
2/3 cup oil of choice (use coconut oil for healthier cupcakes)
2/3 cup sugar
2 eggs
1 teaspoon powdered cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cream cheese (at room temperature)
1/4 cup butter (at room temperature)
1 1/2 cups powdered sugar
2 tablespoons heavy cream (optional)
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees F. Grease 12 muffin tins or line with cupcake liners and set aside. In a large bowl beat the eggs for a few seconds. Gently stir in the grated carrots and oil. Add the rest of the ingredients and stir to combine, about 10 stirs ( be careful not to over mix!).
  • Fill cupcake tins about 2/3 full. Bake for no more than 18-20 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.

Nutrition Facts : ServingSize 1 cupcake with frosting, Calories 326 kcal, Carbohydrate 33 g, Protein 2 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 51 mg, Sodium 248 mg, Fiber 1 g, Sugar 27 g

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

Provided by Ellie Krieger

Categories     dessert

Time 1h10m

Yield 10 cupcakes

Number Of Ingredients 17

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
3/4 cup firmly packed light brown sugar
1/4 cup canola oil
2 large eggs
1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
1/2 cup natural applesauce
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces low-fat cream cheese, such as
Neufchatel, at room temperature
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Steps:

  • Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
  • Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
  • Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
  • With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.

CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING



Carrot Cupcakes with Ginger-Cream Cheese Icing image

Categories     Cake     Ginger     Vegetable     Dessert     Bake     Vegetarian     Kid-Friendly     Cream Cheese     Carrot     Spring     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 12

1 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup drained canned crushed pineapple in juice
Ginger-Cream Cheese Icing
Candied violets (optional)

Steps:

  • Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
  • Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
  • Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.

CARROT CAKE CUPCAKES WITH CREAM CHEESE ICING



Carrot Cake Cupcakes with Cream Cheese Icing image

A moist carrot cake is topped with creamy cream cheese frosting.

Provided by GeniusTeenager15

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
2 tablespoons canola oil
4 large eggs
4 large carrots, grated
1 cup unsalted butter, softened
2 (8 ounce) packages cream cheese, softened
1 tablespoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 12 muffin cups with butter or line with paper liners.
  • Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
  • Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
  • Stir carrots into mixture until well combined.
  • Fill the prepared muffin cups about 2/3 full with carrot mixture.
  • Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
  • Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
  • Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 74 g, Cholesterol 143.7 mg, Fat 32.6 g, Fiber 1.4 g, Protein 7.5 g, SaturatedFat 18.7 g, Sodium 363 mg, Sugar 55.3 g

CARROT & SOFT CHEESE CUPCAKES



Carrot & soft cheese cupcakes image

This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 14

175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
1 orange, zested
2 eggs
150ml sunflower oil
200g carrots, grated
orange coloured sprinkles, to decorate
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
  • For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.

Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium

CARROT CUPCAKES WITH CREAM CHEESE ICING



Carrot Cupcakes with Cream Cheese Icing image

Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 15

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

Steps:

  • 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.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

Very sweet and moist cupcake version of carrot cake. My kids go crazy for these!

Provided by TiffanyKWM

Categories     Cupcakes

Time 1h25m

Yield 12

Number Of Ingredients 15

8 ounces cream cheese, room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
¼ cup grated carrots
2 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup light brown sugar
1 cup grated carrots
1 cup unsweetened vanilla-flavored almond milk
⅓ cup vegetable oil
⅓ cup maple syrup
1 teaspoon vanilla extract

Steps:

  • Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
  • Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
  • Divide the mixture amongst the prepared muffin cups.
  • Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
  • Frost with cream cheese frosting and garnish with grated carrots.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 52.1 g, Cholesterol 20.8 mg, Fat 13.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5 g, Sodium 303.2 mg, Sugar 25.2 g

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cake Cupcakes with Cream Cheese Frosting image

I love carrot cake, but most recipes are a bit too sweet for my tastes, especially the frosting. These are more savory, but still sweet enough to enjoy for dessert.

Provided by Zepheera

Time 1h15m

Yield 18

Number Of Ingredients 21

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 ½ cups dark brown sugar
¾ cup sour cream
½ cup white sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups freshly grated carrots
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 cups confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
  • Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
  • Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 51.7 g, Cholesterol 72.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 335.3 mg, Sugar 37.9 g

CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING



Carrot Cupcakes with White Chocolate Cream Cheese Icing image

This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.

Provided by BAKERAMA

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h55m

Yield 12

Number Of Ingredients 21

2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 ⅛ cups white sugar
⅓ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
  • Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
  • Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g

CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cupcakes with Cream Cheese Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 2h10m

Yield 36 cupcakes

Number Of Ingredients 19

1 cup canola oil
4 large eggs
3 cups granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 tablespoon baking soda
1 tablespoon vanilla extract
3 cups all-purpose flour
1 1/2 cups unsweetened shredded coconut
1 1/2 cups toasted walnuts
3/4 cup pineapple
2 cups freshly grated carrots (about 4 medium)
1 stick (8 tablespoons) unsalted butter, at room temperature
One 8-ounce package plain cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
Pinch kosher salt
1 to 2 tablespoons milk
Grated nutmeg, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
  • Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
  • For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cake Cupcakes With Cream Cheese Frosting image

Make and share this Carrot Cake Cupcakes With Cream Cheese Frosting recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 50m

Yield 18 serving(s)

Number Of Ingredients 17

1 cup pecans, toasted and coarsely chopped
3/4 lb carrot, finely grated
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/4 cups sugar
1 cup canola oil
2 teaspoons pure vanilla extract
1/4 cup butter, room temperature
4 ounces cream cheese, room temperature
1/2 cup icing sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups sweetened flaked coconut
green food coloring (liquid or gel paste)

Steps:

  • Preheat oven to 350 degrees F
  • Place fluted paper liners in 18 muffin cups.
  • In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  • In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.
  • Gradually add the sugar and beat until the batter is thick and light colored.
  • Add the oil in a steady stream and then beat in the vanilla extract.
  • Add the flour mixture and beat just until incorporated.
  • With a large rubber spatula fold in the grated carrots and chopped nuts.
  • Evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
  • Remove from the oven and let cool on a wire rack.
  • Beat the butter and cream cheese until very smooth with no lumps.
  • Gradually beat in the icing until fully incorporated and smooth.
  • Beat in the vanilla extract.
  • With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.
  • Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.
  • Shake the bag until all the coconut has been colored with the dye.
  • Garnish with the green colored coconut and a foil covered chocolate egg.
  • For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.
  • Cover and refrigerate the cupcakes until serving time.

Nutrition Facts : Calories 376.1, Fat 25.3, SaturatedFat 7, Cholesterol 60.7, Sodium 250.9, Carbohydrate 34.7, Fiber 1.9, Sugar 21.8, Protein 4.3

MARTHA'S CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Martha's Carrot Cupcakes With Cream Cheese Frosting image

Make and share this Martha's Carrot Cupcakes With Cream Cheese Frosting recipe from Food.com.

Provided by AmandaInOz

Categories     Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 18

1 cup sugar
1/3 cup macadamia nut oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup flour, plus
2 tablespoons flour
1 1/2 cups carrots, shredded
8 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
orange zest, to garnish

Steps:

  • Preheat oven to 180°C.
  • Line a standard 12-cup muffin tin with paper cups.
  • In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
  • Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
  • Add flour; mix. Stir in carrots.
  • Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
  • Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
  • Allow cupcakes to cool completely before frosting.
  • Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
  • Whisk until smooth.
  • Frost cupcakes, and garnish with orange zest.

CARROT CUPCAKES OR CAKE WITH CREAM CHEESE FROSTING



Carrot Cupcakes or Cake with Cream Cheese Frosting image

Delicious carrot cupcakes/muffins/cake!

Provided by agent99

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

½ cup white sugar, or to taste
¾ cup buttermilk
3 eggs
⅓ cup vegetable oil
2 teaspoons vanilla extract, divided
1 (15 ounce) can pineapple chunks, drained
2 cups grated carrots
1 cup sweetened flaked coconut
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
  • Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
  • Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
  • Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 28.2 g, Cholesterol 44 mg, Fat 11.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6 g, Sodium 337.7 mg, Sugar 19 g

CHOCOLATE CARROT CUPCAKES WITH CHOCOLATE CREAM CHEESE ICING



Chocolate Carrot Cupcakes With Chocolate Cream Cheese Icing image

From the Hershey website. They smell divine and taste even better! I baked them for a Halloween party! You can add 1/2 cup chopped walnuts with the grated carrots if you so desire!

Provided by Redsie

Categories     Dessert

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 18

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 eggs
3/4 cup packed brown sugar
1/2 cup semi-sweet chocolate chips, melted and cooled slightly
1/3 cup oil
1 teaspoon vanilla
1/4 cup 2% low-fat milk
2 cups finely grated carrots
4 ounces light cream cheese, softened
1/4 cup icing sugar
1/4 cup semi-sweet chocolate chips, melted and cooled slightly
1/2 teaspoon vanilla
1 tablespoon 2% low-fat milk

Steps:

  • In medium bowl, mix together flour, baking powder, cinnamon, baking soda, allspice and nutmeg.
  • In large bowl, with electric mixer, beat eggs and sugar. Beat in chocolate, oil and vanilla. Stir in dry ingredients and milk.
  • Stir in carrots. Spoon batter into greased or paper lined muffin tins. Bake in 375ºF (190ºC) oven 18 to 20 minutes or until tester comes out clean. Remove from muffin tins; cool completely. Spread with Chocolate Cream Cheese Icing.
  • In medium bowl, blend together cream cheese and sugar. Blend in chocolate and vanilla. Stir in cream until smooth and creamy.

Nutrition Facts : Calories 272.3, Fat 12.6, SaturatedFat 4.4, Cholesterol 42.9, Sodium 154.3, Carbohydrate 37.2, Fiber 1.7, Sugar 22.7, Protein 4.4

CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING



Carrot Cupcakes With Ginger-Cream Cheese Icing image

Make and share this Carrot Cupcakes With Ginger-Cream Cheese Icing recipe from Food.com.

Provided by Raquel Grinnell

Categories     Dessert

Time 45m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2/3 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup crushed pineapple in juice, drained
6 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
2 -3 teaspoons fresh ginger, peeled and finely grated

Steps:

  • Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
  • Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
  • Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
  • To make the icing: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.).

Tips:

  • For the perfect carrot cake flavor, use a combination of freshly grated carrots and carrot baby food. This will give the cupcakes a moist texture and a sweet, rich flavor.
  • To make sure your cupcakes are moist and fluffy, cream the butter and sugar together until light and fluffy. This will incorporate air into the batter, which will help the cupcakes rise.
  • Be careful not to overmix the batter. Overmixing can make the cupcakes tough.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will make the cupcakes dry.
  • Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
  • For a smooth and creamy cream cheese frosting, make sure the cream cheese is at room temperature before beating it with the butter.
  • Add a little bit of lemon juice to the cream cheese frosting to balance out the sweetness.
  • Decorate the cupcakes with sprinkles, chopped nuts, or grated carrots for a festive touch.

Conclusion:

Carrot cupcakes with cream cheese frosting are a classic dessert that is perfect for any occasion. They are moist, fluffy, and flavorful, with a sweet and tangy frosting that perfectly complements the carrot cake. Whether you are making them for a birthday party, a potluck, or just a special treat for yourself, these cupcakes are sure to be a hit.

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