Carrot cupcakes from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat by Martha Stewart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on April 21, 2025

    Got rave reviews at Easter! Wonderful texture, perfectly spiced (I may have used a touch more spice than the recipe says) and a good amount of carrot. I used a food processor to grate the pound of carrots. The cream cheese frosting (also in the book) came out beautifully smooth and delicious, even though I forgot to add the vanilla. I had some frosting left over after frosting the 24 cupcakes with an offset spatula. Using a piping bag may use up the whole batch of frosting.

  • swegener on February 01, 2015

    Very good--though I cut the oil and replaced it with shredded pineapple. It was the winner at the carrot cake cook off last year.

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