Carrot Patch Cupcakes

Your friends and family won’t be able to help smiling when they eat these Carrot Patch Cupcakes. They are so cute and a perfect addition to your spring celebrations!

Carrot Patch Cupcakes Recipe

I love making desserts with carrots in them, so these carrot patch cupcakes are a favorite dessert at our house. I really love to bring these and my famous carrot cake mix cookies to Easter celebrations. They go along with the Easter theme perfectly and both desserts are totally kid-friendly!

Another traditional dish I love to make for Easter dinner is deviled eggs. I’m all about making sure kids have fun foods they love! And a delicious ham is a must too! Don’t forget the homemade garlic parmesan rolls and mashed potatoes.

Back to these amazing carrot patch cupcakes though. These cupcakes are easy to make and super fun to decorate! They will definitely become a tradition for your family.

Carrot Patch Cupcakes Recipe

Serves: 12 cupcakes

Prep time: 30 minutes

Cook time: 18-20 minutes

Total time: about 1 hour

Ingredients for Carrot Patch Cupcakes

For chocolate cupcakes: 

1 ½ cups all-purpose flour

¼ tsp baking soda

2 tsp baking powder

¾ cup unsweetened cocoa powder

4 tbsp butter, softened

1 ½ cup granulated sugar

1 tbsp vanilla extract

2 large eggs

1 cup milk

For chocolate icing: 

4 tbsp butter, softened

2 ½ cup powdered sugar

½ cup unsweetened cocoa powder

¼ cup milk

For carrot icing & dirt: 

4 tbsp butter, softened

2 ½ cup powdered sugar

¼ cup milk

½ tsp vanilla extract

Orange food dye

¾ cup crushed graham cracker

Sprigs of carrot top leaves OR mint leaves

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You’ll also want to have the following tools to make it easier:

How to Make this Carrot Patch Cupcakes Recipe

To make these cute cupcakes you’ll start by preheating your oven to 350 degrees. 

Prepare your cupcake tins by lining it with paper baking cups and you are ready to start your cupcake batter!

Sift the flour, baking soda, baking powder, cocoa powder, and salt into a medium bowl. Give the ingredients a quick whisk to mix them together and set the bowl aside. 

In a separate large bowl, add the butter, sugar, vanilla, eggs, and milk. Beat the mixture at a low speed about 2-3 minutes or until creamy. 

Add the flour mixture into the wet ingredients 1 cup at a time and stir until the batter comes together. Be careful not to overmix your batter! You’ll want to mix just until you can’t see any more flour. 

Next, fill your cupcake tin, filling each liner about ⅔ full with the cake batter. Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick comes out clean. 

When the cakes are baked, cool them completely on a wire rack. While your cakes are cooling you can start working on your frosting! 

For the chocolate frosting, add the butter, powdered sugar, milk, and cocoa powder into a bowl and beat at medium speed until creamy. Super simple!

To make the orange frosting for the carrots, combine the butter, powdered sugar, vanilla extract, and milk in a separate bowl and beat at medium speed until creamy. Add a few drops of orange food dye until the frosting is to the right shade. 

Place the orange frosting in a piping bag with a 1A tip. If you don’t have a tip like this, you can find one here!

To assemble the cupcakes, use an apple corer or small spoon to scoop out about a ½ inch hole in each cupcake. 

Spread the chocolate frosting on each cupcake and top with the graham cracker crumbs to look like dirt. To make the carrot, place the piping tip of the orange frosting in the hole of each cupcake and squeeze lightly while pulling the bag up until the frosting lifts about ¾ inch above the top of the cake. 

Add a sprig of carrot leaves or mint leaves on top of each “carrot” and your carrot patch cakes are ready to serve!

Tips and Tricks for Carrot Patch Cupcakes

  1. If you don’t have orange food dye, don’t worry! You can also use a few drops of yellow and a drop or two of red to get the orange carrot color that you are looking for. 
  2. It’s important that you fill each of your cupcake liners with the same amount of batter so that they cook evenly. The best way to do that is by using a cookie scoop! If you use a medium-sized scoop like this OXO one, you can make sure to evenly fill all of your cakes!
  3. To easily crush your graham crackers, place them in a food processor or blender! Of course, you can also put them in a plastic bag and crush them (or have one of your kids do that step for some extra fun!), but if you want them finely crushed quickly and easily take advantage of the tools you have in your kitchen!

How can I store any extra Carrot Patch Cupcakes? 

The best way to store cakes is to store the cake and the frosting separately so that they can be sealed properly. Each can go in separate airtight containers in the fridge for 5-7 days. 

However, if you have already assembled your cakes you can still store them together! Just try to keep them in an airtight container in the fridge for about 5 days and they’ll be great. If you want to keep your cakes beautiful and fresh, grab one of these Wilton muffin tins that come with a sealed lid!

Share with us in the comments how your Carrot Patch Cupcakes turn out! And tag us on Instagram with a picture of your recipe! We would love to see it!

Check out these other great spring recipes!

Raspberry Swiss Roll Recipe

Lemon Bars with Shortbread Crust

Coconut Macaroon Easter Nests

Tilapia Fish Tacos

Grilled Chicken Pesto Pasta Salad

Yield: 12 cupcakes

Carrot Patch Cupcakes

Carrot Patch Cupcakes
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes

Ingredients

  • For chocolate cupcakes: 
  • 1 ½ cups all-purpose flour
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • ¾ cup unsweetened cocoa powder
  • 4 tbsp butter, softened
  • 1 ½ cup granulated sugar
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1 cup milk
  • For chocolate icing: 
  • 4 tbsp butter, softened
  • 2 ½ cup powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup milk
  • For carrot icing & dirt: 
  • 4 tbsp butter, softened
  • 2 ½ cup powdered sugar
  • ¼ cup milk
  • ½ tsp vanilla extract
  • Orange food dye
  • ¾ cup crushed graham cracker
  • Sprigs of carrot top leaves OR mint leaves

Instructions

Chocolate Cupcakes Instructions

1. Preheat oven to 350 degrees.

2. Line cupcake tins with paper baking cups.

3. Combine flour, baking powder, baking soda, cocoa and salt in a bowl. Sift and set aside.

4. In a large bowl, add butter, sugar, vanilla eggs and milk. Beat at low speed until creamy.

5. Add flour mixture to wet mixture, a 1/2 cup at a time until combined.

6. Fill cupcake liners 2/3 full.

7. Bake on center rack of oven 18-20 minutes, until a toothpick inserted in the center of cupcakes, comes out clean.

8. Cool completely on wire rack.

Chocolate Icing Instructions

1. Combine butter, powdered sugar, milk and vanilla extract in mixing bowl, beating at medium speed until creamy. You can add a little more milk or powdered sugar if the icing is too thin or thick.

2. Spread on cooled cupcakes and sprinkle with crumbled chocolate graham crackers.

Carrot Icing Instructions

1. Using an apple corer or small spoon, scoop out a small amount of cupcake from the center of each. Should be no more than 1/2 inch deep.

2. Mix together on medium speed, the sugar, butter, vanilla, and milk until creamy. If too thin, add more powdered sugar a little at a time until desired consistency to go through the decorating tip and be firm enough to hold its carrot shape. Add drops of orange food dye until it reaches the desired color. I didn't have orange dye so I used 10 drops of red and 13 drops of yellow.

3. Spoon icing into a pastry bag fitted with a 1A tip. Twist top of the bag, squeezing icing down to the tip. Insert Holding bag upright, insert the tip into the hole of the cupcake and squeeze lightly while lifting up. Only deposit icing about 3/4 to 1 inch above the surface of the cupcake. Insert small sprigs of green carrot tops into each carrot or you can use mint leaves.

Notes

  1. If you don’t have orange food dye, don’t worry! You can also use a few drops of yellow and a drop or two of red to get the orange carrot color that you are looking for. 
  2. It’s important that you fill each of your cupcake liners with the same amount of batter so that they cook evenly. The best way to do that is by using a cookie scoop! If you use a medium-sized scoop like this OXO one, you can make sure to evenly fill all of your cakes!
  3. To easily crush your graham crackers, place them in a food processor or blender! Of course, you can also put them in a plastic bag and crush them (or have one of your kids do that step for some extra fun!), but if you want them finely crushed quickly and easily take advantage of the tools you have in your kitchen!

Don’t forget to save this Carrot Patch Cupcakes Recipe on Pinterest so you can find it next time you are looking for a sweet treat for this Easter or for any other fun occasion!  

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