Recipes Take 5 Carrot Cupcakes 5.0 (1,158) 11 Reviews 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. By Bryan Vietmeier Bryan Vietmeier Bryan Vietmeier is the executive chef of Take 5 Urban Market in Seattle. He is a seasoned veteran of the food and hospitality industry, with almost four decades of experience as a professional chef. Bryan's twists on classics like chicken parmesan, carrot cupcakes, meatloaf, and Reuben sandwiches have made Take 5 a Seattle destination for food lovers. Food & Wine's Editorial Guidelines Updated on May 18, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 30 mins Total Time: 1 hrs Yield: 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 Directions Preheat the oven to 350° and line 14 muffin cups with paper liners. Spray the liners with vegetable-oil spray. 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. 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. 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 Rate it Print