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Take 5 Carrot Cupcakes

Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes for Seattle's Take 5 Urban Market. He suggests freezing the cupcakes before frosting to firm them up, preventing crumbs.


slideshow More Delicious Cupcakes


  • Total Time:
  • Servings: Makes 14 cupcakes

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  • 1 cup all-purpose flour

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 large eggs

  • 3/4 cup canola oil

  • 1 cup sugar

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups finely shredded carrots (from about 6 medium carrots)

  • Cream Cheese Frosting


  1. Preheat the oven to 350° and line 14 muffin cups with paper liners. Spray the liners with vegetable-oil spray.
  2. In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.
  3. Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill.
  4. Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the cupcakes and serve.

Make Ahead

The frosted cupcakes can be refrigerated for up to 3 days

Contributed By Photo © Quentin Bacon Published January 2011

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