Carrot Cupcakes w/ Orange Cream Cheese Icing

Carrot Cupcakes with Orange Cream Cheese Icing
WHAT IS MONTHLY MUNCHIES? Each month, I take cookies or other goodies to my office staff meeting. They all get to enjoy some homemade treats and I get to use them as my guinea pigs to try out new recipes. I’ve been doing this for about 4 years now.

Also see this month’s other Monthly Munchies recipe – Chewy Chocolate Chunk Cookies.

As I mentioned in the Chocolate Chunk cookie post, this recipe was a special request by a coworker. She had been jonesing for carrot cake for a couple of months and not being the type to go out of her way to indulge her craving, she’d just been doing without! So, I was happy to oblige. Besides, my boyfriend loves carrot cake too, and since I’d never made one, this was a perfect time to get a recipe on the books for him.

I left the nuts out of these due to some nut allergies at the office, but when I make it again for my boyfriend, I will add chopped pecans, so I have included them in this recipe.

Carrot Cupcakes w/ Orange Cream Cheese Icing


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup sugar
  • 1 cup brown sugar packed
  • 1 cup vegetable or canola oil
  • 1/2 cup carrot baby food (pureed carrots)
  • 4 large eggs
  • 3 cups finely grated carrots (approx. 1 lb)
  • 1/2 cup chopped pecans (optional)
  • 1 8-oz package cream cheese room temperature
  • 1/2 stick (1/4 cup) unsalted butter room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 crops orange bakery emulsion or the zest of one orange


  1. Preheat oven to 325 degrees. Line cupcake pans with paper liners. Set aside.
  2. Measure dry ingredients (flour through nutmeg) into a bowl and stir well with a whisk to blend ingredients, break up clumps and aerate.
  3. Using mixer, beat sugars, oil and pureed carrots until well combined. Add eggs 1 at a time, beating well after each.
  4. With mixer on low, slowly add dry ingredients into wet ingredients, just until blended. Stir in grated carrots and nuts (if using) by hand.
  5. Using a 1/4 cup measuring cup, fill cupcake tins 3/4 full.
  6. Bake 15-20 minutes, until a toothpick inserted in the center comes out with a couple of moist crumbs.
  7. Move to racks and allow to cool for 10 minutes in tins. Then remove from tins to racks and allow to cool completely before frosting.
  8. Using mixer, beat cream cheese and butter together until smooth and creamy.
  9. Add vanilla and orange emulsion or zest and beat until well incorporated.
  10. Beat in powdered sugar a little at a time, tasting as you go, until you get it to your desired sweetness.
  11. Frost your cupcakes as desired.

Click Here to Leave a Comment Below

Leave a Comment: