Carrot Cupcake with Cream Cheese Frosting Recipe

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Darlene Published: December 22, 2020 Modified: June 1, 2021
Carrot Cupcake with Cream Cheese Frosting Recipe

How To Make Carrot Cupcake with Cream Cheese Frosting

Upgrade your carrot cupcake by giving it a cream cheese frosting finish with crushed pecans. This heavenly treat will surely make you crave for more!

Preparation: 35 minutes
Cooking: 20 minutes
Cool Time: 1 hour
Total: 1 hour 55 minutes

Serves:

Ingredients

  • cupsall-purpose flour
  • ½tspbaking soda
  • ½tspbaking powder
  • ¼tspsalt
  • 1tspground cinnamon
  • tspground nutmeg
  • cupscarrots,finely shredded, from about 4 medium carrots
  • cupgranulated sugar
  • cuplight-brown sugar,packed
  • 2eggs,large
  • ¼cupunsweetened applesauce
  • 1tspvanilla extract
  • ½cupvegetable oil
  • ¾cuppecans,chopped, or any choice of nut

For Cream Cheese Frosting:

  • ½cupunsalted butter,nearly at room temperature
  • 8ozcream cheese,nearly at room temperature
  • cupspowdered sugar
  • ½tspvanilla extract

Optional Carrots for Decoration:

  • ¼cupMarzipan
  • Orange gel food coloring
  • cocoa powder
  • 12parsley stems,small curly

Instructions

Cupcakes:

  1. Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.

  2. In a separate large mixing bowl, whisk together granulated sugar and brown sugar, then add eggs. Using an electric hand mixer, blend mixture on low speed for about 30 seconds, until slightly pale.

  3. Mix in applesauce and vanilla extract. With the mixer running on low speed, slowly pour in vegetable oil and mix until combined, then mix for 20 seconds longer.

  4. Mix in half of the dry ingredients, then pour the shredded carrots into the bowl with the remaining flour mixture and toss in flour mixture to coat carrots. Pour carrot mixture into the batter and blend until evenly combined.

  5. Pour batter into paper-lined muffin cups, filling each cup about ¾ full.

  6. Bake in preheated oven for about 19 to 21 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

  7. Cool in muffin tin for several minutes then transfer to a wire rack and cool completely.

Frosting:

  1. Using an electric mixer whip together butter and cream cheese on medium-high speed until smooth and fluffy. Mix in vanilla extract.

  2. With the mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. Frost cupcakes with cream cheese frosting then immediately roll edges of frosting in chopped pecans or any choice of nuts.

Optional Carrot Decoration:

  1. Tint marzipan with orange gel coloring and knead to evenly incorporate color. Separate small pieces at a time then roll into carrot shapes (roll a tapered log shape).

  2. Dip a toothpick lightly in cocoa powder, shaking off excess then gently roll carrot across toothpick in random places while slightly rotating to make slight indentations to give it that natural look.

  3. Poke a small hole on top of each carrot and insert parsley. Gently press carrots into frosting on top of the cupcakes.

  4. Store in an airtight container in refrigerator. Allow to rest at room temperature until no longer cold before serving.

Recipe Notes

  • If the frosting is slightly runny after making it, freeze for about 3 minutes then mix again to help it solidify. Repeat if needed.
  • To ensure that the cream cheese frosting whips up properly, the butter and cream cheese should both be almost room temperature.
  • Make sure that the applesauce is unsweetened. Otherwise, these cupcakes will be too sweet!

Nutrition

  • Calories: 542.73kcal
  • Fat: 30.11g
  • Saturated Fat: 9.87g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 14.00g
  • Polyunsaturated Fat: 3.98g
  • Carbohydrates: 66.31g
  • Fiber: 1.84g
  • Sugar: 53.15g
  • Protein: 4.66g
  • Cholesterol: 67.79mg
  • Sodium: 210.65mg
  • Calcium: 67.40mg
  • Potassium: 164.04mg
  • Iron: 1.31mg
  • Vitamin A: 281.36µg
  • Vitamin C: 4.72mg
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