Corrie’s Carrot Cupcakes

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Corrie’s Carrot Cupcakes Corrie’s Carrot Cupcakes Recipe Courtesy of

Servings: 18 cupcakes
Prep Time: 25 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list


3 cups all-purpose flour
3 cups granulated sugar
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs
1 tablespoon vanilla extract
1 1/2 cups, 3 (4-ounce jars) baby food carrots
1 1/2 cups chopped pecans
1 1/2 cups sweetened shredded coconut


1 (8-ounce) package cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon


3/4 cup finely chopped pecans
12 dried apricots
1 bunch fresh mint





Preheat the oven to 350 degrees F. Line 18 cups of 2 regular muffin tins with paper cupcake liners.

Sift the flour, granulated sugar, baking soda, cinnamon, and salt into a large bowl. In a separate bowl, whisk together the oil, eggs, vanilla and carrot puree. Stir the wet ingredients into the dry ingredients. Fold in the pecans and coconut.

Fill the prepared cups halfway. Bake until golden and a tester inserted in the middle of a cupcake comes out clean, about 30 minutes. Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.

Frosting: Beat together the cream cheese, butter, confectioners’ sugar, vanilla extract, and cinnamon, in a medium bowl. When the cupcakes are completely cool, slather the tops with a generous amount of frosting.

If you want to garnish the cupcakes, roll the edges of each cupcake the finely chopped pecans. Slice each dried apricot into 3 small carrot-shaped wedges. Arrange 2 apricot slices on each cupcake, along with mint sprigs to look like carrot tops. Store the cupcakes in an airtight container and keep refrigerated. They will keep for 3 to 4 days.

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Reader Comments:


I tried these for Easter. Cut the recipe in half-exactly. My cakes didn't rise! I checked the date on my baking soda and went back over all my measurements. Next time I will stick to the exact recipe.... Even added orange zest to my frosting. At least I got to eat that part!

By Tia on March 30, 2013


These are fabulous. Based on food network readers, I did not line with cupcake liners. The cupcakes were a little dense but still very good. Tasty just plain but the frosting was the best part!

By Kelly on March 15, 2011


1Tbs. soda is too much- my cupcakes went way over the sides and were very crunchy on top. However they taste spectacular. very rich and almost gooey,but were definitely done. made 21/2 dozen.

By Anonymous on December 01, 2010


By Anonymous on November 27, 2010


Just finished baking these cupcakes....woah!!! they are sooooooo yummy!!! ate them and did not even frost them yet!! I can only imagine how yummy they will taste frosted!!!!

By Anonymous on November 24, 2010


By Anonymous on November 23, 2010


Great recipe. I've been using similar recipe for many years, but this is the first time that I used baby food carrots rather than regular, grated carrots. So much easier! Oh, and 1 1/2 cups of oil is NOT a misprint, that's what makes the carrot cupcakes so moist.

By Anonymous on November 18, 2010


By Anonymous on November 15, 2010

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