Publix Aprons

Chocolate Carrot Patch Cupcakes

Chocolate Carrot Patch Cupcakes
Total Time:
1 hour, 30 minutes
Active Time:
40 minutes


4 oz cream cheese, softened
24 cupcake liners
3 medium carrots, shredded
1 (15.25-oz) package dark (or devil's food) chocolate cake mix
1 (3.9-oz) package instant chocolate pudding mix
1 tablespoon ground cinnamon
1 cup reduced-fat milk
3 large eggs (or 3/4 cup egg substitute)
1 cup chopped walnuts (or pecans)
1 1/2 cups shredded coconut flakes
10 drops green food coloring
2 (16-oz) containers cream cheese frosting
10 drops orange food coloring (or mix 3 drops red and 7 drops yellow)
Small zip-top (or pastry) bag


  1. Set cream cheese out to soften. Preheat oven to 350°F. Line 2 (12-cup) cupcake pans with cupcake liners. Peel carrots (if desired), then shred (about 3 cups).
  2. Combine cake mix, cream cheese, pudding mix, cinnamon, milk, and eggs; beat with electric mixer on low speed until just combined. Increase speed to medium; beat 1 more minute, then stir in carrots and nuts. Scoop batter evenly into cupcake liners (about 1/3 cup each); bake 18–20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in pans on wire rack 30 minutes.
  3. Cut small cone-shaped hole out of center of each cupcake (about 1 tablespoon). Place cake pieces in food processor bowl; pulse until fine crumbs form. Combine shredded coconut and green food coloring; stir until coconut is green. Reserve 1/2 cup green coconut.
  4. Coat top of each cupcake with thin layer of frosting (about 1 heaping tablespoon each) around cone-shaped hole, then roll edges of cupcake in green coconut. Sprinkle cake crumbs around cone-shaped hole.
  5. Combine remaining container frosting and orange food coloring; whisk until blended. Place orange frosting in zip-top bag, then seal bag and snip off one corner. Pipe frosting into cone-shaped hole, then mound it on top of the cupcake surface (to look like a carrot growing out of the ground). Top each carrot with a pinch of reserved green coconut for leaves. Serve.

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Nutritional Information

CALORIES (per 1/24 recipe) 330kcal; FAT 15.00g; SAT FAT 6.00g; TRANS FAT 1.50g; CHOL 30mg; SODIUM 360mg; CARB 49g; FIBER 1.00g; SUGARS 38g; PROTEIN 3g; CALC 6%; VIT A 0%; VIT C 0%; IRON 6%

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