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Community Recipe
from [caroveys]
Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting

Martha Stewart

  • Yield: 12 servings
  • Prep time:25 Minutes
  • Cook time:50 Minutes


  • 1 cup(s) granulated sugar
  • 1/3 cup(s) vegetable oil
  • 2 tablespoon(s) orange juice
  • 1 teaspoon(s) pure vanilla extract
  • 2 eggs
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) ground allspice
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) all-purpose flour
  • 1 1/2 cup(s) shredded carrots
  • 1/2 cup(s) chopped walnuts
  • 1/4 cup(s) shredded coconut
  • 8 ounce(s) cream cheese
  • 3/4 cup(s) confectioners' sugar



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.

Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.

Frost cupcakes, and garnish with shredded coconut.

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Carrot Cupcakes with Cream Cheese Frosting recipe