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

 

  • Active:
  • Total Time:
  • Servings: Makes 14 cupcakes

Ingredients

  • 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

How to make this recipe

  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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Aggregate Rating value: 5

Review Count: 1155

Worst Rating: 0

Best Rating: 5

Author Name: JellyBellyBean

Review Body: Can I use some regular butter cream frosting instead of cream cheese? Your recipe looks fabulous!

Review Rating: 5

Date Published: 2016-07-22

Author Name: Luigy Estrella

Review Body: So fluffy and delicious! i halved the recipe and used brown sugar and it was lovely :) next time I might add just a touch more sugar because I like my cupcakes slightly sweeter... But with frosting, it's not too much of an issue

Review Rating: 5

Date Published: 2016-06-24

Author Name: IchNaturally

Review Body: How about using a cake flour?

Review Rating: 4

Date Published: 2016-08-03

Author Name: TheJoeC

Review Body: Adding raisins as one of the ingredients will be perfect also. I tried it and it was fantastic!

Review Rating: 4

Date Published: 2016-07-28

Author Name: Megan Jenkins

Review Body: I found this to be quite sweet, but a very moist cake with nice crumb, maybe a touch oily. I did 1.5 recipe because I can't stand when cupcake recipes aren't for 12 or 24 cupcakes . . . I used 3 fairly decent sized carrots which yielded about 2.5 cups of carrots -- a little more than the recipe called for. Turned out great, and I got 23 cupcakes out of the batter. I think it could've used a bit more spice -- perhaps some nutmeg and allspice and/or cloves. Made a cream cheese icing using butter and cream cheese as it stands up better to piping than cream cheese alone. Since I made these for Easter, I decorated the tops with the icing, dipped them in toasted coconut, and placed three speckled M&M's in the center, making them look like bird's nests. They were devoured.

Review Rating: 4

Date Published: 2017-04-20

Author Name: MommyToOne

Review Body: and now I'm starving at midnight! haha. awesome recipe! will try

Review Rating: 5

Date Published: 2016-07-29

Author Name: VitaminMePlease

Review Body: just made one today and now waiting for it to cool to start eating it! So excited. lol

Date Published: 2016-08-19

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