Portions: 8 portions Calories: 507kcal |
I love carrot cake, and I love spices, and I combined them into these easy-to-make carrot cake cupcakes. Enjoy these single-serving carrot cakes with fantastic flavor, soft, moist crumbs, moist texture, and smooth cream cheese frosting with a secret or two of its own.
Why I ā¤ļø it ⢠Recipe ⢠Ingredients ⢠Preparation
Carrot cake cupcake.
Why I ā¤ļø it
Experimenting with carrot cake recipes seems to be one of my life obsessions (don't believe me?). It is one of the most forgiving recipes you can make, and it combines well with nuts, dry fruits, and spices.
You will love how easy it is to make these cupcakes (muffins?) and how simple and tasty the cream cheese frosting recipe is. This recipe does not call for butter but still has a lot of moisture and a great texture. Give it a try!
Easy carrot cake cupcakes recipe
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Utensils and tools
- Mixing bowls
- Electric mixer (can be handheld too)
- Cupcake liners
- Muffin tin
Ingredients
For the carrot cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon powder
- ¼ teaspoon freshly-ground nutmeg (optional)
- ½ teaspoon of ground cloves
- ¼ teaspoon salt
- 1 cup of very finely grated carrots
- 1 teaspoon of freshly-grated ginger
- ¼ cup of raisins or sultanas (optional)
- ½ teaspoon orange zest
- ½ cup of minced walnuts (or pecans, or nut mix of your choice)
- 3 large eggs
- ¼ cup of coconut oil or vegetable oil
- 1 ½ cup brown sugar
For the cream cheese frosting
- ½ cup of cream cheese
- 2 tablespoons of heavy cream (or more, see notes)
- ½ cup of white granulated sugar
- 1 teaspoon of lime juice
- ¼ teaspoon of lime zest
- 1 teaspoon of vanilla extract
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Get ready
Preheat the oven to 350 ĀŗF [175 ĀŗC].
Line a muffin pan with 8 cupcake liners. Scoop equal amounts of batter into each of the eight paper liners.
Step 2: Combine
In a mixing bowl, combine the dry ingredients (flour, baking powder, cinnamon powder, nutmeg, clove powder, and salt). Stir to mix them well.
Combine carrot, ginger, raisins, orange zest, and walnuts in a separate mixing bowl, and mix well.
Step 3: Whisk
In the electric mixer bowl, combine wet ingredients (eggs, coconut oil) and add the sugar. Whisk over medium speed until the egg mix has turned a very light color and the sugar has dissolved.
Slowly add the dry ingredient mix and beat until the batter is fluffy and smooth.
Step 4: Fold in carrot
Stop the mixer, add the carrot mix, and combine with a spatula in a folding motion.
Step 5: Bake
Pour equal amount of batter into the paper muffin liners (an ice cream scoop ā if you have one ā makes it easier to do that).
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, and cool to room temperature.
Step 6: Make the icing
In the meantime, make the cream cheese icing by combining the cheese, cream, and sugar. Beat until it turns into a smooth mixture with no clumps.
Add the lime juice, zest, and vanilla extract, and beat until they are all incorporated into the icing.
Step 7: Cover
Cover the carrot cupcakes with cream cheese frosting.
Variations
I used some cute cookies and dry meringue decoration I had to garnish the cupcakes for my daughter's birthday party. This is just completely optional.
I also added 2 extra tablespoons of heavy cream to make a thinner cream cheese icing for the cupcakes so the icing would lay flat. Again, this is completely optional.
Top tips
- You can use any neutral-flavor vegetable oil in this cake (like peanut, corn, or canola oil), but I prefer coconut oil. You can use olive oil, but the taste may show through a bit.
- If not served immediately, store them in the refrigerator. Since they do not contain butter, they don't harden when colder.
- You can use dark or clear vanilla extract, whichever you have at hand.
Serving suggestions
These lovely carrot cupcakes are great with some juice for the kids, and I love them with afternoon coffee. You can also serve them as dessert after dinner. Speaking of cakes for kids, don't miss the decoration of this construction cake.
Double or triple the recipe for school bake sales (check about using nuts with the school!) or weekend cookouts.
Also, check this rustic Christmas carrot cake, this coconut carrot cake, and these no-cook cookies and cream mousse for more carrot goodness.
For another cupcake ideas, check out these brownie mix cupcakes.
Nutritional information
Calories: 507 kcal - Carbohydrates: 81 g - Protein: 6 g - Fat: 19 g - Saturated Fat: 10 g - Polyunsaturated Fat: 4 g - Monounsaturated Fat: 3 g - Trans Fat: g - Cholesterol: 59 mg - Sodium: 192 mg - Potassium: 323 mg - Fiber: 3 g - Sugar: 56 g - Vitamin A: 8126 IU - Vitamin C: 2 mg - Calcium: 87 mg - Iron: 2 mg
FAQs
Is it better to have shredded or grated carrots for cake?
Different cakes call for different textures, but it's better to use finely grated carrots in this recipe.
How long do carrot cupcakes take to cook?
This carrot cupcake recipe takes 30 to 35 minutes to have it ready.
How long do carrot cake cupcakes last?
Refrigerated in an air-tight container, they should last 3 to 4 days. Without the cream cheese icing, they will last about a week.
Print card
This is just a printer-friendly summary; some useful details are in the recipe above.
Carrot cupcakes
Ingredients
For the carrot cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon freshly-ground nutmeg optional
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup very finely grated carrots
- 1 teaspoon freshly-grated ginger
- ¼ cup raisins or sultanas (optional)
- ½ teaspoon orange zest
- ½ cup minced walnuts or pecans, or nut mix of your choice
- 3 large eggs
- ¼ cup coconut oil or vegetable oil
- 1 ½ cup brown sugar
For the cream cheese frosting
- ½ cup cream cheese
- 2 tablespoons heavy cream or more, see notes
- ½ cup sugar (white, granulated)
- 1 teaspoon lime juice
- ¼ teaspoon lime zest
- 1 teaspoon vanilla extract
Instructions
Step 1: Get ready
- Preheat the oven to 350 ĀŗF [175 ĀŗC].Line a muffin pan with 8 cupcake liners. Scoop equal amounts of batter into each of the 8 paper liners.
Step 2: Combine
- In a mixing bowl, combine the dry ingredients (flour,Ā baking powder,Ā cinnamon powder,Ā nutmeg,Ā clove powder, andĀ salt). Stir to mix them well.In a separate mixing bowl, combineĀ carrot,Ā ginger,Ā raisins,Ā orange zest, andĀ walnutsĀ and mix well.
Step 3: Whisk
- In the electric mixer bowl, combine wet ingredients (eggs,Ā coconut oil) and add theĀ sugar. Whisk over medium speed until the egg mix has turned a very light color and the sugar has dissolved.Slowly add the dry ingredient mix and beat until the batter is fluffy and smooth.
Step 4: Fold in Carrot
- Stop the mixer, add the carrot mix, and combine with a spatula in a folding motion.
Step 5: Bake
- Pour equal amount of batter into the paper muffin liners (an ice cream scoop ā if you have one ā makes it easier to do that).Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, and cool to room temperature.
Step 6: Make the icing
- In the meantime, make the cream cheese icing by combining the cheese, cream, and sugar. Beat until it turns into a smooth mixture with no clumps. Add the lime juice, zest, and vanilla extract, and beat until they are all incorporated into the icing.
Step 7: Cover
- Cover the carrot cupcakes with cream cheese frosting.
Nutrition
By Tia Clara
, published Jun 22, 2011 on
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