Carrot Cupcakes Recipe

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With the popularity of cupcakes exploding, it goes without saying that we must have a Carrot Cupcake recipe in our repertoire. These carrot cupcakes are moist and delicious, full with the flavors of carrot, apple, ground cinnamon, walnuts, and raisins. While Sylvia Lovegren tells us in her book Fashionable Food that carrot cakes were once glazed with a fruit sauce, today we prefer a smooth and tangy cream cheese frosting. 

Carrot Cakes became popular with the health food craze of the 1970s, although Jean Anderson in her American Century Cookbook says recipes began to appear as early as the 1920s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Alan Davidson in 'The Oxford Companion to Food' tells us that carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along with beets, contain more sugar than most other vegetables which might explain their use in desserts.

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