Carrot Ginger Cupcakes ( Artistic and Healthy)

By: Sheila Reynolds

This ever-popular Carrot Ginger Cupcake recipe not only will dazzle your taste buds, but you can rationalize the use of decadent cream cheese frosting because you have a good dose of healthy carrots and touch of ginger heat!

Carrot Ginger Cupcakes Recipe


2 cups all-purpose flour
2 cups white sugar
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
2 tablespoons canola oil
4 large eggs
4 large carrots (grated)

1 cup unsalted butter ( soften ahead of time)
2 (8 oz.) packages of cream cheese ( soften ahead of time)
1 tbs vanilla extract
2 cups confectioners’ sugar
Orange frosting and Green frosting ( for decorative top )


1. Preheat oven to 350 degrees F
2. Grease 12 muffin cups with butter or use paper liners
3. Sift flour, sugar, baking soda, cinnamon, and ginger together in bowl and get rid of clumps
4. Beat canola oil and eggs in separate bowl.
5. Combine wet and dry ingredients and fold in shredded carrots until well mixed.
6. Bake in preheated oven for 30 to 40 minutes until lightly browned. Test with toothpick until toothpick comes out clean. Let cupcakes cool completely.

Cream Cheese Icing:
1. Beat butter and cream cheese together with electric mixer on high speed until desired fluffy texture.
2. Reduce mixer speed to low and mix in vanilla extract and sugar until well mixed. Increase speed to high until desired consistency.
3. Apply cream cheese frosting with a spoon or apply with a pastry bag.
4. Apply orange frosting as artistically as you can muster in the shape of a carrot. There are specialty pastry bags and spouts that can make you look like a star.
5. Apply green frosting as the leaves of the carrot as finishing touch, see photo for inspiration.

For other creative uses for Carrots: carrot recipes