Martha Stewart’s Carrot Cupcakes with Cream Cheese Frosting

My mom loves carrot cake, so these were the perfect birthday treat for her this year.  I added raisins instead of walnuts to please my kids, and opted not to top with additional coconut. I have also made the classic version with walnuts- of course. 😉

We all thought they were great, very moist and tender.  This recipe was adapted from Martha Stewart’s Everyday Food. I modified the frosting recipe.

Yield: 12 cupcakes.

  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons orange juice
  • 1/2 teaspoon pure vanilla extract, separated
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon coarse salt
  • 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1 1/2 cups shredded carrots (about 2 large)
  • 1/2 cup chopped walnuts or raisins
  • 1/4 cup shredded coconut, plus more for garnish

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 1 pinch of kosher salt
  • 2 cups powdered sugar
  • 1 T vanilla extract
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Oil a standard 12-cup muffin tin or line with paper liners.
  3. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
  4. Stir in baking powder, baking soda, allspice, and salt.
  5. Add flour; mix.
  6. Stir in carrots, walnuts (or raisins), and coconut.
  7. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 20 minutes (on convection) or up to 25 minutes in a standard oven.
  8. Let cool completely before frosting.
  9. Meanwhile, in a mixing bowl, combine cream cheese, butter, salt, confectioners’ sugar, and 1 T vanilla extract. Whisk until smooth.
  10. Frost cupcakes, and garnish with shredded coconut, if desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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