2000s Recipes + Menus

Carrot Cupcakes with Orange Icing

Makes12 cupcakes
  • Active Time:30 min
  • Start to Finish:2 1/4 hr (includes cooling; does not include making garnish)
These delightful cupcakes are great as soon as they’ve cooled, but their carrot-cake moistness and hint of spice really come through the day after they’re baked.
December 2007

For cupcakes

  • 4 medium carrots
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract

For icing

  • 1 1/4 cups confectioners sugar
  • 1/2 teaspoon grated orange zest
  • 2 to 3 tablespoons fresh orange juice

  • Equipment:

    a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners

  • Garnish:

    candied carrot curls

Make cupcakes:

  • Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
  • Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
  • Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
  • Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
  • Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
  • Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.

Make icing:

  • Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.
Cooks’ note: Cupcakes, without garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.

Recipe by Melissa Roberts

Photograph by Ditte Isager

Keywords
melissa roberts,
gourmet entertains,
winter holidays,
dessert,
carrot

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