Carrot Cupcakes with Cream Cheese Frosting

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You can bake these with or without the cream cheese frosting. Up to you!

Carrot cake cupcakes with cream cheese butterc...

Carrot cake cupcakes with cream cheese buttercream frosting topped with homemade marzipan carrots with parsley tops (Photo credit: Wikipedia)



  • 3 cups peeled grated carrots
  • 2 cups flour
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 4 eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 1 tsp. vanilla
  • 1 cup chopped nuts



  • 1/3 cup cream cheese
  • 1/4 cup butter
  • 1 tsp. vanilla
  • 2 cups icing sugar
  • Milk (optional)



Preheat oven to 325 degrees F Lightly butter 12 cupcake (or muffin pan) cups or line wit paper cupcake liners. Peel carrots and finely grate. Sift flour, cinnamon, salt, baking soda and baking powder together in a medium bowl and set aside. In a large mixing bowl, beat eggs until well blended. Add sugar, oil, carrots, and vanilla. Mix well with an electric mixer at medium speed. Add flour mixture and stir together. Add in nuts. Blend on low speed until just mixed. Spoon batter into prepared cupcake cups, about 2/3 full. Bake for about 20-22 minutes. Check for doneness. Cupcakes should be browned and springy to the touch. Let cool completely before frosting.


To prepare frosting: let cream cheese and butter come to room temperature. Blend bot together thoroughly with the vanilla. Then beat in the icing sugar at low speed. Add a drizzle of milk to make the frosting spread more easily if desired. Spread frosting over cooled cupcakes. Garnish with a whole nut.


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