Carrot Cupcakes with Cream Cheese Frosting

Show: Healthy Appetite with Ellie Krieger Episode: Old Favorites

Rated: 5 stars out of 5Rate itRead users' reviews (151)

RECIPE
COMMENTS & REVIEWS(151)

Cook Time:
20 min
Level:
Easy
Yield:
10 cupcakes

Times:

Prep: 20 min
Inactive Prep: 30 min
Cook: 20 min
Total:: 1 hr 10 min

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Ingredients

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

Directions

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between 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. The cupcakes should be stored in the refrigerator.

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Comments & Reviews

recipe Carrot Cupcakes with Cream Cheese Frosting
Jacque Odessa, TX 01-31-2010
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best carrot/muffin cake ever
Rated: 5 stars out of 5

I made these for my husband and I and for some reason I kept using the 1/3 measuring cup for my dry ingredients instead of... the 1/4 c. I realized it in time and just used the same cup for my my wet ingredients and they still turned out perfectly. I will definitely be making them often!Read more
recipe Carrot Cupcakes with Cream Cheese Frosting
KIMBERLY brentwood, MO 01-26-2010
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Spectacular
Rated: 5 stars out of 5

In spite of the mostly rave reviews, I just did a trial run of these since I?m planning to served them @ my child?s first... birthday party and wanted to be sure they wouldn?t be too ?health foody? for my guests. OMG, I am SOLD! This has to be the best carrot cake I have ever had, and I haven?t even had the chance to frost them yet. I left out the nuts, but otherwise followed the recipe exactly. Whole wheat pastry flour (aka Graham flour) has a different protein content and will produce a lighter, tastier product than regular whole wheat flour. I had no trouble finding it in my local mega-mart and will definitely be using it in more baked goods going forward. Read more
recipe Carrot Cupcakes with Cream Cheese Frosting
karen new york, NY 01-25-2010
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great and easy muffins
Rated: 5 stars out of 5

I used regular wheat flour instead of pastry flour and white sugar instead of brown and they came out super. I wish I would... have added raisins.... my kids LOVED it.Read more
recipe Carrot Cupcakes with Cream Cheese Frosting
Roslyn Ypsilanti, MI 01-14-2010
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Pleases Kids and All
Rated: 5 stars out of 5

I was looking for a healthy homemade dessert that my boys would eat. My son and I made these cupcakes last year for his... daycare provider, and everyone (adults and children) loved them. I have been asked to make them again. I did add a small jar of carrot babyfood to the recipe, but I am no baker and this recipe stands on its own! Thanks for encouraging me to use whole wheat flour.Read more
recipe Carrot Cupcakes with Cream Cheese Frosting
Loren Brooklyn, NY 01-11-2010
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Crowd Pleaser
Rated: 5 stars out of 5

These cupcakes are fantastic. I've made them twice now and everyone loves them, including my esteemed baker-friends. I did... make a few changes, which included adding 1/2 tsp of ginger to the spices, 1/3 cup of raisins after the carrots, and adding 1 tsp of lemon juice to the frosting to help it cream better. This recipe is definitely making it into my recipe box.Read more
recipe Carrot Cupcakes with Cream Cheese Frosting
Julia Ashford, WA 01-08-2010
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Yummy!
Rated: 5 stars out of 5

I made these for my daughters 1st birthday and they were delicious! The only changes I made were to add a little lemon juice... and vanilla to the frosting and I didn't have whole wheat pastry flour so I used regular whole wheat flour and instead of all purpose I used white cake flour. They were moist, not too sweet and perfectly complimented by the lemony frosting!Read more