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Carrot Cupcakes with Cream Cheese Frosting Recipe

Carrot Cupcakes with Cream Cheese Frosting

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (211)

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Average Rating:

Total Reviews: 211

Showing 31-40 of 211

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  • on August 21, 2011

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    Delicious! I subbed regular whole wheat flour for the pastry flour and omitted the nuts because I was serving these at a playdate for small children. All of the kids asked for seconds and their moms loved them too. I kept hearing people say stuff under their breath like, "Wow, these are so good!" and "Is that lemon in the frosting?". I'll be saving this recipe to make again.

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  • on August 16, 2011

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    Best carrot cupcakes ever. I made 24 small cupcakes and give them 17 min in the oven instead of 20. It was great, the cream cheese and lemon frosting is awesome!

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  • on August 05, 2011

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    These are so delicious! I make mine into a breakfast muffin treat by omiting the frosting, using all whole wheat flour, and adding raisins instead of nuts. They are a staple in my house and hold up nicely in the fridge.

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  • on July 18, 2011

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    Can't go wrong with this recipe - believe me I've tried. I'm not a baker and these were so moist! Made them for baby's first birthday and they were more like a muffin. I made the frosting for everyone else to enjoy. Love the lemon zest adds a hint of flavor that is perfect. And just as a side note - didn't have ww pastry flour so I used reg presifted white flour and they still came out perfect. As for calorie count? If you're making cupcakes it's still a carbalicious treat that blows the calorie budget. Don't let the carrots fool ya!

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  • on July 16, 2011

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    I've made these cupcakes several times and they are always a hit! The cake is extremely moist and delicious, and the frosting is perfectly amazing! Personally, I love lemon, so I always just use the zest of an entire lemon for the frosting. I omit the walnuts because I don't care for them and the results are still great.

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  • on July 09, 2011

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    This recipe was wonderful, it was easy to do, and fun to make. The cupcakes came out very moist and the frosting was divine.

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  • on July 03, 2011

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    Tried the recipe today and was amazed. Very good! I added a bit more cinnamon because I like the cinna taste. Didn't make the frosting but I wished I did! Doesn't look too sweet. I think the moistness was good enough but my preference on moistness is a bit more than average so I will add just a tad bit more oil next time. Hard to mess up on this recipe. So darn easy!

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  • on July 02, 2011

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    How can a healthy chef post a recipe without the calorie (nutritional information? Is this a printing erroer? I'm trying to limit my calories to 1200 per day, but can't make recipes where I don't know how many calories are in the food.

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  • on June 17, 2011

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    Great and easy recipe.

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  • on May 14, 2011

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    I used more lemon zest in the icing than what is called for and it tasted fantastic. I wasn't sure what was going on at first when I started mixing the sugar and cream cheese because it took a while to blend. Maybe a higher sided bowl would have been better. Once blended i kicked it up to a higher speed for a minute or two.

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories:
236
 
Total Fat:
10 grams
 
Saturated Fat:
2 grams
 
Protein:
4 grams
 
Carbohydrates:
34 grams
 
Fiber:
2 grams
 
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