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    You are in: Home / Recipes / Martha's Carrot Cupcakes With Cream Cheese Frosting Recipe
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    Martha's Carrot Cupcakes With Cream Cheese Frosting

    Martha's Carrot Cupcakes With Cream Cheese Frosting. Photo by Shelby Jo

    1/1 Photo of Martha's Carrot Cupcakes With Cream Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    AmandaInOz's Note:

    Adapted from If macadamia oil is not available, substitute vegetable oil.

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    Units: US | Metric

    For the frosting


    1. 1
      Preheat oven to 180°C.
    2. 2
      Line a standard 12-cup muffin tin with paper cups.
    3. 3
      In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
    4. 4
      Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
    5. 5
      Add flour; mix. Stir in carrots.
    6. 6
      Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
    7. 7
      Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
    8. 8
      Allow cupcakes to cool completely before frosting.
    9. 9
      Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
    10. 10
      Whisk until smooth.
    11. 11
      Frost cupcakes, and garnish with orange zest.

    Ratings & Reviews:

    • on May 01, 2011


      I didn't make the icing, but the cupcakes were moist, light and totally awesome! Will become a regular treat in our household

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2008


      I had never had carrot cake before, and was a little nervous about it...I don't want no veggies in my desserts! lol. These were so great though! I am now officially a carrot cake lover. They were easy to make and tasted great too. The frosting was also delcious and would be yummy on lots of things. Thanks so much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2007


      These buns have made me a hero. They are my wife's new favourite dessert. If there's a few left over, they mysteriously disappear over the next couple of days. Vegetable oil instead of macadamia, and 1-1/2 tsp of ground mixed spice. Superb.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Martha's Carrot Cupcakes With Cream Cheese Frosting

    Serving Size: 1 (966 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 213.3
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 3.9 g
    Cholesterol 51.8 mg
    Sodium 263.8 mg
    Total Carbohydrate 34.0 g
    Dietary Fiber 0.7 g
    Sugars 25.6 g
    Protein 3.2 g

    The following items or measurements are not included:

    macadamia nut oil

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