Carrot Cupcakes With Cream Cheese Icing

Martha Stewart Member

I on the final accumulate a carrot cake with beaten pineapple, however since I didn’t contain any, I made this recipe. I presumed I may perhaps well perhaps well not hotfoot unsuitable with a Martha Stewart recipe. How I needed I may perhaps well perhaps be taught the comments earlier than making it. It used to be too runny (however I depended on the recipe). They spread over the brink of the cupcake pan making them exhausting to decide on away, even with the liners. They sank in the guts and regarded very unappealing. The flavour is missing. I accomplished up utilizing the icing to have the sinking [filtered] in the guts. I had planned to accumulate these for a fresh mother to contain accessible in the freezer, however will be pawning them off on my children and grandkids. They manufacture no longer model unhealthy, honest no longer admire carrot cake. I also went with my contain tried and proper cream cheese icing.

Martha Stewart Member

I’ve made these persistently, and to boot they’re constantly a immense hit. (For the icing, I use a entire field of confectioners sugar and 1/4 stick of softened, unsweetened butter.) Does someone contain any concepts for making a layer cake utilizing this recipe? I am pondering I need to double it, however questioning if someone else has tried.

Martha Stewart Member

Made as is however eyeballed the flour to be honest below a cup- these were moist and improbable and better of all no stand mixer. Sparkling!

Martha Stewart Member

This recipe is huge however I realized the batter method runny, so I added extra flour (1 cup). I will indubitably bake it all yet again.

Martha Stewart Member

These cupcakes are unattainable! If your cupcakes fell in the guts it is because they lack flour( to all of folks that issue they “bake lots”, it is indispensable to know this!) If your batter looks too runny honest add flour 1/4 cup at a time unless it looks thick ample to accumulate a right building during baking so that they pause no longer collapse. I added 1/2 cup extra flour to the recipe, substituted walnuts for pecans and coconut for dried cranberries. The cranberries added additional sweetness however no longer too necessary…savory!

Martha Stewart Member

Desired to decide on a witness at a fresh recipe for a cupcake version; very upset. I be taught the final reviews and followed the recipe exactly excluding that I extinct foil liners as these were for a celebration and desired to witness fine. As many reviewers identified, the centers fell. I bake lots and so I do know my oven is calibrated and am a cautious measurer utilizing good components. While my husband says they model just appropriate, I feel I wasted effort and energy and contain to remake with one more recipe to full an even bigger product

Martha Stewart Member

Loved it! I extinct gluten-free flour and needed to substitute brown sugar for the granulated sugar and it came out improbable! Moist and fluffy, filled with flavor…extremely imply it.

Martha Stewart Member

Easy peasy and yummy!

Martha Stewart Member

I luxuriate in this recipe for carrot cupcakes however used to be questioning if it will be baked as one entire cake?

Martha Stewart Member

I used to be indubitably upset at this receipe it looks just appropriate however the flavor didnt accumulate it . For a carrot cake I wished a rich and flavorful receipe, also the cake didnt rise because it will.

Martha Stewart Member

These were extremely moist! The correct carrot cake truffles I even contain ever had. I am a chef and pastry chef as wisely, I extremely imply these gorgeous truffles!

Martha Stewart Member

the model is huge however twice they overflowed in the tins and I followed instructions exactly. nolt sure what came about. however am left with crispy edges

Martha Stewart Member

My household loves these!!! Pointless to claim I add my contain dinky touches to the recipe. I constantly add a dinky extra sugar to sweeten it up a dinky.

Martha Stewart Member

Fully savory. My household and I loved them. Moist, flavorful….one more huge Martha recipe. This is an very just appropriate keeper. (One dinky aspect uncover…I did slit the sugar to honest below 3/4 cup and the cupcakes were mild ideal.)

Martha Stewart Member

I believed these were disgusting – they weren’t very sweet

Martha Stewart Member

Even supposing savory these were a dinky flat however I extinct raisins rather then coconut and nuts.

Martha Stewart Member

I add about two tablespoons of finely chopped crystalized ginger to the cream cheese frosting, plus a quarter teaspoon of ginger powder or half of a teaspoon of grated fresh ginger to the dough. Yum!

Martha Stewart Member

Mine biggest baked for 20 minutes

Martha Stewart Member

These cupcakes were yummy, very fine and tender and fine model. i didnt contain walnuts so i extinct pecan nuts and didnt contain shredded coconut so extinct dessicated coconut. I extinct canola oil too. household ate them all in a single hotfoot haha

Martha Stewart Member

these carrot cupcakes are awesome! a mountainous hit at thanksgiving dinner…

Martha Stewart Member

Loved these! Doubled the recipe to freeze half of for later (toddler due in a pair of weeks, searching to inventory up on sweets). Forgot the baking soda, mine rose and were gorgeous. I didn’t contain OJ so I extinct apple juice! LOL. Will most definitely be making one more double batch to freeze, tonight!

Martha Stewart Member

Baked in darkish,nonstick pan; they STUCK – what a wide amount; flavor used to be stunning however biggest CRUMBLY truffles – any advice??

Martha Stewart Member

I made these cupcakes final night for my husband and we each loved them. I followed the true recipe and the cupcakes were moist and savory, I baked them for exactly 25 minutes.

Martha Stewart Member

Cupcakes are delcious!!!

Martha Stewart Member

Neatly admire so many others, I too had sunken cupcakes. Have to mild we add extra powder or soda? Also I believed I would mention that there is a substitute for vanilla extract…use a grated vanilla pod, ironically right here’s what I did. So just appropriate when the vanilla is fresh.

Martha Stewart Member

Merely my favorite cupcakes! On every occasion I accumulate them they flip out completely, and everybody loves them without fail.
I constantly add a dinky of additional spice (I honest shake in powdered cinnamon, nutmeg, cloves and ginger), however that is honest a deepest desire.

Martha Stewart Member

I tried these and to boot they didn’t rise for me either, and I manufacture no longer dwell at high altitude. My suggestion is are trying one more recipe!

Martha Stewart Member

I tried these twice, and mine sunk as wisely. I believed per chance, high altitude, I am above 6000. Any individual know the conversion?

Martha Stewart Member

It’ll be that the baking powder is old.

Martha Stewart Member

I made these with the final components called for and to boot they drooped in the guts (extra admire a valley) and the did no longer puff up. Any concepts?

Martha Stewart Member

I made these with the final components called for and to boot they drooped in the guts (extra admire a valley) and the did no longer puff up. Any concepts?

Martha Stewart Member

I did no longer contain allspice so I use 1/8 tsp every cinnamon, clove and nutmeg. It used to be just appropriate and tasty. Would accumulate all yet again. also I biggest use 1/2 cream cheese with 2/3 cups confectioners sugar and vanilla it made ample to iced all 12 cupcakes. The kids loved the icing as wisely.

Martha Stewart Member

These were savory! I made them for a horse’s thirty sixth birthday, and garnished them with dinky frosting carrots, utilizing the Cream Cheese Frosting in a pastry rep. I loved the orange zest in the frosting, it added lots!

Martha Stewart Member

Finest carrot cake/cupcake recipe. Sparkling easy. Very moist. Would per chance also are trying including cinnamon or ginger for added flavor.

Martha Stewart Member

I extinct papers in the muffin pan and these did no longer rise necessary, if fact be told the batter spread onto the high of the pan. I would favor I would contain sprayed the pan with Pam even though I extinct the papers. What a wide amount to salvage them out of the pan. My suggestion, manufacture no longer use the papers, or even the 8×8 pan can be an even bigger conception. I followed the recipe exactly and I had fresh baking powder and soda, so I will be able to not figure what went unsuitable.

Martha Stewart Member

Gargantuan recipe! Very fleet and straightforward to note. Guarantee you finely grate the carrots, it helps them soften. You’re going to per chance slit the amount of oil – I made mine in an 8×8 pan and it gave the affect a dinky dense.

Martha Stewart Member

i’ve extinct kahlua (coffee liqueur) in chocolate cake, and soaked raisins in rum for bread pudding, and diluted orange marmalade with triple sec and blended it in the blender for carrot cake. some cookies demand brandy. manufacture no longer be disquieted. all of them tasted huge, if i pause issue so myself. vanilla is huge, however whilst you happen to’re out, you can contain got to improvise.

Martha Stewart Member

In regard to the interrogate, “what is a correct sub for vanilla extract”, I am disquieted there is none!

Martha Stewart Member

To #1: Allspice is one in every of my favorite spices. I use entire allspice to season my handmade chicken broth — per chance 1 to 2 for every quart of liquid. I also mix some in with the final peppercorns in my grinder.
To #6: I mediate the recipe need to be taught “finely” shredded carrots. After I shred carrots for carrot cake in my food processor, i use the shredding disk, and I give them an additional whirl with the conventional steel blades honest to accumulate sure they are itsy-bitsy ample. It constantly works.

Martha Stewart Member

Allspice isn’t very any longer, as is mistakenly believed by some folks who contain biggest encounter it in ground invent, a mixture of spices. Somewhat, it is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is inexperienced and unripe and traditionally dried in the sun. When dry the fruits are brown and resemble tremendous brown peppercorns.
Seek for it wherever ground spices are sold. Hope this helps.

Martha Stewart Member

These stunning cupcakes were so moist, sweet and savory. I followed the recipe exactly excluding I did no longer contain any coconut. They pause no longer rise too necessary, however slathered with the cream cheese frosting puts them over the high! No doubt a keeper! I thought to double the recipe and accumulate two 9″ layers for carrot cake with the cream cheese frosting between and on high for my Easter dessert.

Martha Stewart Member

Merely savory and just appropriate files, I used to be ready to make use of much less sugar (3/4 cup rather then 1 cup), les oil (1/4 cup insatead of 1/3) and some entire wheat flour (1/4 cup of entire wheat flour plus 1/2 cup of white flour).

Martha Stewart Member

its been a actually very long time i am searching to search out this recipe and that i cannot wait to decide on a witness at it. however what is allspice?

Martha Stewart Member

Does someone know a correct substitute for vanilla extract?

Martha Stewart Member

It used to be moist and just appropriate excluding the carrots didn’t cook dinner tender ample for my model.
Presumably subsequent time I will boil them a short while to soften up a dinky.
Frosting used to be delish!

Martha Stewart Member

Supreme recipe. Makes only ample for a itsy-bitsy household. In reality moist.Extraordinarily tasty. I also made it in a 8 X 8 pan for a picnic. Came out ideal and used to be entirely long previous!

Martha Stewart Member

Supreme recipe. Makes only ample for a itsy-bitsy household. In reality moist.Extraordinarily tasty. I also made it in a 8 X 8 pan for a picnic. Came out ideal and used to be entirely long previous!