Oh My Potluck!

Good recipes to share with friends.

Sweet Cravings Carrot Cupcakes

I picked up some wonderfully sweet carrots from the farmers market (the kind that still have a healthy carrot taste and a touch of spring sweetness to them) and was getting lazy about peeling only a couple of them every morning to take for my lunch. Because I have a sweet tooth and love to bake it naturally occurred to me to turn them into sweet, frosted, beautiful cupcakes. They turned out great for a birthday lunch that we celebrated at work the next day. There were hardly enough to go around, but we made it work.

Meanwhile, while I baked I was inspired to listen to some good party music. It was pretty late when I started baking these (sorry to my neighbours who had to deal with the sound of an electric shredder, I did try to be brief) and that usually means it’s a good time to dance a bit. My friend had also recently sent me a link to a band based not too far from my home called Christian Hansen & The Autistics so that’s what started it off, then it got weird.

Watch above or watch on youtube.

In this baking adventure I was prompted to dust off this Black & Decker Handy Slice ‘n’ Shred contraption that I inherited from my Grandma. I’m assuming I’m not the only person with a fear of shredding my skin on graters… maybe I am. Anyway, this little thing is a godsend and it’s uber chic, if I do say so myself.

One of my biggest plights with cupcakes and potlucks is the difficulty to maintain the look of the lovely frosting. I don’t have any sort of cupcake tote (yet) but I think my solution was quite creative. I do have a fairly large tupperware container that fits 12 cupcakes nicely and gives them room to breath. However, they always shift around and mingle a bit too much. So, I placed a small roll of masking tape to the bottom of each cupcake and stuck them onto the container before icing them. Voila! 12 perfect cupcakes that are frosted, decorated and safe upon arrival.

Sweet Cravings Carrot Cupcakes

Makes 12 cupcakes.


    • 3/4 cup sugar
    • 1/3 cup canola oil
    • 1 tablespoon tapioca flour
    • 3/4 teaspoon vanilla extract
    • 1/2 teaspoon orange zest
    • 2 large eggs
    • 1 1/2 cups shredded carrots
    • 1 1/2 cups flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 1/2 cup walnuts (optional)


    • 1 package (8 ounces) cream cheese, room temperature
    • 1/4 cup (1/2 stick) unsalted butter, room temperature
    • 1 cup confectioners’ sugar
    • 1 1/2 teaspoons pure vanilla extract
    • 1 teaspoon grated orange zest
    1. Start with the cupcakes. Preheat oven to 350 degrees Fahrenheit. Line a 12-muffin pan with baking cups.
    2. In a large bowl beat the sugar, oil and tapioca flour for about 3-4 minutes. Add the vanilla, orange zest, eggs and beat a minute longer. Stir in the carrots.
    3. Sift together flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Stir flour mixture into wet ingredients being careful not to over-mix.
    4. Fill muffin cups half full, add more if there’s still batter remaining.
    5. Bake 20 to 25 minutes or until a toothpick comes out clean. Cool completely before frosting.
    6. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth. Beat in vanilla and orange zest. Top each cupcake with about 2 tablespoons of frosting and spread to cover.

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This entry was posted on June 15, 2012 by in Autumn, Cake, Sweets, Vegetarian and tagged , , , , , , .

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