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Meg’s Carrot Cupcakes

August 14, 2021 10 Comments

14 Aug
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Meg’s carrot cupcakes were a hit here last week. She whipped up a batch for her coworkers for a treat during their early morning meeting.

While a layered cake is nice for a dessert when bringing a treat into a place of employment, cupcakes are the better option!  Grab, add a napkin…eat.

carrot cupcakes in Rubbermaid cupcakes carrier
carrot cupcakes in Rubbermaid cupcake carrier

I’ll admit it. Carrot cake is a favorite of mine. Maybe that’s why she picked it to make. Cream cheese icing on a cupcake disguised as a morning ‘muffin’ makes perfect sense; don’t you think? We love that Meg loves to bake!

Turns out, carrot cupcakes are really versatile. Not only are they delicious and great for desserts, we like them for morning treats. Meg’s coworkers did too!

carrot cupcakes in glass Magnolia Hearth and Home covered cake stand
carrot cupcakes in glass Magnolia Hearth and Home covered cake stand

beyond dessert

Cream cheese icing on a cupcake disguised as a morning ‘muffin’ makes perfect sense; don’t you think?

carrot cupcakes in glass Magnolia Hearth and Home covered cake stand

Now, our family has been know to have what you might consider desserts for breakfast. That means fruit cobblers, left over birthday cake or pie will be eaten. We can add carrot cake to the list.

carrot cupcakes on cake stand

Meg’s Carrot Cupcakes

Yummy carrot cupcakes with walnuts
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 d 21 hrs 27 mins
Total Time 1 hr 12 mins
Course Dessert
Cuisine American Traditional
Servings 24 cupcakes

Equipment

  • large mixing bowl, medium mixing bowl, mixer, knife, small cutting board, spatula, cupcake baking pan, cupcake baking liners, sifter, measuring spoons and cups, food processor wiht grater blade or hand held grater

Ingredients
  

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teas vanilla extract
  • 2 cups all purpose flour or cake flour
  • 2 teas baking powder
  • 2 teas baking soda
  • 1/4 teas salt
  • 2 teas cinnamon
  • 3 cups grated carrots
  • 1 cup chopped walnuts

Cream Cheese Frosting

  • 1/2 cup softened butter
  • 8 oz cream cheese
  • 4 cups powdered sugar sifted or break up lumps with fork in seperate bowl
  • 1 teas vanilla extract
  • 1 cup chopped walnuts
  • 1/8 cup minced walnuts reserved for top of iced cupcakes
  • optional 1/2 cup raisins

Instructions
 

Cake Batter

  • Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Alternate: grease and flour each cup section.
  • In a large mixing bowl, cream together wet ingredients until smooth and creamy. (Eggs, butter, vegetable oil, vanilla extract)
  • In a meduim size mixing bowl add flour, baking powder, baking soda, white sugar and salt. Tip: No sifter? Stir with a fork in blend well.
  • Slowly add while mixing about 1/3 of dry ingredients at a time until all are incorporated together.
  • Stir in or mix on slow speed grated carrots in cake batter
  • Fold in 1 cup chopped walnuts. Save 1/8 to mince for dusting decoration on top of icing.

Cream Cheese Icing

  • Mix together until smooth and creamy butter, cream cheese amd vanilla extract
  • Slowly add 4 cups of lump free powdered sugar.
  • Mix until smooth. Cool icing if needed before icing or piping icing on cooled cupcakes
  • Swirl on top of cupcake then dust with minced walnuts or cinnamon

carrot cupcakes ,cooling rack and covered cake stand
carrot cupcakes, cooling rack and covered cake stand

The extra carrot cupcakes sat on our kitchen peninsula counter only for a few days before they were all gone! 

carrot cupcakes on Magnolia Hearth and Heart cake stand
carrot cupcakes on Magnolia Hearth and Heart cake stand

Having cupcakes to grab as a snack with afternoon coffee! Great! A quick grab and go as you blow through the door on the way to work. Coffee and cupcake on the back porch in the morning quiet. Wonderful.

Who knew cupcakes could be so versatile? 

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Reader Interactions

linda

Comments

  1. Vicki and Jenn 2 Bees in a Pod says

    August 17, 2021 at 11:10 am

    Oh my yum! These look delicious. Can’t wait to make these for ourselves.

    Reply
  2. Susan Stevenson says

    August 17, 2021 at 9:25 am

    Those look delicious! I love carrot cake! Thanks for the recipe 🙂

    Reply
  3. Anita Holland says

    August 16, 2021 at 10:25 pm

    I love carrot cake but have never made one. But saying that I have never baked anything. These do look really delicious.

    Reply
  4. Kippi Ohern says

    August 16, 2021 at 4:26 pm

    5 stars
    Yum, these carrot cupcakes look amazing. I love your trick for making a shelf in your cake save.
    Hugs,
    Kippi

    Reply
  5. Michelle Leslie says

    August 16, 2021 at 4:22 pm

    I love carrot cake, so I just know these are going to go down a treat, especially with that cream cheese topping 😀

    Reply
  6. Sara says

    August 16, 2021 at 4:17 pm

    These look delish!

    Reply
  7. Cindy Rust says

    August 16, 2021 at 1:11 am

    I could grab one with a cup of coffee and enjoy a morning! They look so tasty! Thanks for sharing. Pinned!

    Reply
    • bushel and a pickle says

      August 16, 2021 at 5:28 pm

      Thanks Cindy! They’re so good with coffee!

      Reply
  8. Jim says

    August 15, 2021 at 2:43 pm

    5 stars
    They were delicious!

    Reply
    • bushel and a pickle says

      October 10, 2021 at 6:32 pm

      Glad you liked them!

      Reply

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Welcome! I’m Linda and I’m so glad you stopped by.
I live a rich and full life in Lancaster, Pennsylvania in a very, very old farmhouse. Bushel & a Pickle (named for my daughter’s childhood saying) is my story of life experiences, family, travels and faith.

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