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Carrot cupcakes recipe

Carrot cupcakes recipe


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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Carrot cake
  • Easy carrot cake

Fragrant and moist carrot cupcakes with yummy cream cheese icing.

21 people made this

IngredientsServes: 6

  • 4 eggs, separated
  • 150g caster sugar
  • 1 lemon, zested and juiced
  • 60g plain flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 200g ground almonds
  • 50g chopped pecans
  • 1 teaspoon ground cinnamon
  • 300g carrots, peeled and grated
  • 10g butter, for greasing
  • Cream cheese icing
  • 500g cream cheese
  • icing sugar to taste (I used 350g)

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
  2. Whisk together the egg yolks and sugar until the mixture is pale. Add the zest and then the lemon juice, flour, salt, baking powder, almonds, pecans, cinnamon and carrots.
  3. Beat the egg whites with an electric mixer to stiff peaks. Fold into the above mixture.
  4. Spoon the cupcake mixture into prepared cases. Bake in the preheated oven for 15 minutes.
  5. To make the icing, beat the cream cheese with an electric mixer or a fork. Add icing sugar until you achieve your desired taste and consistency.
  6. Once the cupcakes are fully cool, ice with the cream cheese icing. I prefer these cupcakes cold after 24 hours in the fridge, so if desired wait to ice them after chilling for a day or even just overnight.

How to ice cupcakes

Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (2)

Made these twice and doubled the recipe each time. It makes at least 25 cupcakes AND a loaf tin full too. Only change is to add 125g of utter to the icing t make it set x-04 May 2012

hihaven't tried this recipe yet, but i intend to...have a question: where did you get your lovely cupcake holders? they're great!thanks-10 May 2010


King Arthur's Carrot Cake Cupcakes

Always a favorite, this dark, moist carrot cake appears regularly at King Arthur birthday parties, often as cupcakes.

Ingredients

  • 1 1/2 cups (298g) vegetable oil
  • 2 cups (397g) granulated sugar
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 3 cups (326g) finely grated carrots
  • 1 1/2 cups (170g) chopped pecans or walnuts
  • 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F
  • one 8-ounce package (227g) cream cheese, at room temperature
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract or 1/2 teaspoon Fiori di Sicilia
  • 2 1/2 to 3 1/2 cups (283g to 397g) glazing sugar or confectioners' sugar
  • milk or cream, to adjust consistency of frosting, if necessary

Instructions

Preheat the oven to 350°F. Lightly grease two standard muffin pans or cupcake pans. Or line with papers, and grease the papers.

To make the cupcakes: Beat together the oil, sugar, salt, eggs, and spices.

Mix the flour with the baking soda, and stir in.

Add the carrots and nuts, and mix until just blended. Pour into the prepared pans.

Bake the cupcakes for 21 to 24 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Remove the cakes from the oven, and after about 10 minutes transfer them to a rack to cool. Allow them to cool completely before frosting.

To make the frosting: Beat the butter and cream cheese together until smooth.

Beat in the salt and vanilla, then the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread add additional sugar if it's too thin.

Frost the cupcakes, using a piping bag and tip for an elegant presentation.


Carrot Cake Cupcakes

Let’s firstly get one thing out of the way: The presence of carrot in these cupcakes is not so much about shoe-horning in virtuous vegetables or even flavour. It’s not carrot-y (is that a word?) at all. It doesn’t even contribute to colour.

The answer is it gives the crumb that signature tenderness without crumbling all over the place because it softens as it bakes. It’s similar to the way zucchini is used in Chocolate Zucchini Bread. You can’t see or taste the zucchini at all. But it will be the most chocolate-y, ultra-moist bread of your life.

Carrots are just another way to achieve that.

Plus, we can pretend: Look ma! Getting my veg fix!


Recipe Summary

  • 2 cups grated carrots
  • 3 eggs
  • ⅓ cup milk
  • ¼ cup applesauce
  • 2 tablespoons canola oil
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ cups white sugar
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon (Optional)
  • ¼ cup semisweet chocolate chips, or to taste
  • ¼ cup dried cranberries, or to taste (Optional)

Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.

Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.

Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.


Recipe Summary

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups finely shredded carrots (from about 6 medium carrots)
  • Cream Cheese Frosting

Preheat the oven to 350° and line 14 muffin cups with paper liners. Spray the liners with vegetable-oil spray.

In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.

Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill.

Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the cupcakes and serve.


Ingredients

For the cupcakes:

1/2 cup all-purpose flour
3/4 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup vegetable oil
1/4 cup sugar
1/4 maple syrup
2 eggs
1/2 cup crushed pineapple (with juice)
1/4 tsp vanilla extract
1 1/2 cups shredded carrot
1/2 cup chopped walnuts, plus extra for topping

For the cream cheese frosting:

8 oz. package cream cheese, room temperature
1/4 cup plain 2% Greek yogurt
1/4 cup maple syrup
1 tsp vanilla extract


How do you grate a Carrot?

To prepare the carrots for grating make sure to rinse and dry them. Then peel the outer skin off. You can either grate them with a traditional box grater, using the large side. If you prefer smaller pieces of carrot that basically disappear into the cake while baking you can use the smaller side.

You can also grate carrots quickly and easily in a food processor if yours came with a grater plate. It would sit towards the top of the processor, cut the ends of the carrots off and place them in the hole in the cover. Press the carrots against the slicer while pulsing with the pusher. Quick and easy!


Carrot Cake Cupcakes

  • Author: Jenna Barnard
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes + 1 hour cooling
  • Yield: 15 cupcakes 1 x

Description

These are the BEST carrot cake cupcakes! They’re extra moist with a rich and silky cream cheese frosting swirled on top.

Ingredients

Carrot Cake Cupcakes

  • 1 1/2 cups ( 165g ) finely grated organic carrots*
  • 1 1/4 cup ( 160g ) all purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 cup (120ml) vegetable or canola oil
  • 1/2 cup ( 100g ) light brown sugar, packed
  • 1/3 cup ( 70g ) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup ( 120g ) Greek yogurt or sour cream

Cream Cheese Frosting (half the recipe)

Instructions

Carrot Cake Cupcakes

  1. Preheat the oven to 350F and line 2 cupcake tins with 15 paper liners.
  2. Grate the carrots using the fine grate side of a box grater. Set aside.
  3. In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
  4. In a large mixing bowl, whisk together the oil, brown sugar, sugar, eggs, and vanilla. Then whisk in the sour cream followed by the carrots.
  5. Pour in the dry ingredients and whisk to combine. Don’t over mix.
  6. Distribute the batter evenly between the 15 liners, filling each about 3/4 full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow the cakes to cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely before frosting.
  9. Once cooled, top each cupcake with cream cheese frosting (using only half the cream cheese frosting recipe). Sprinkle with finely chopped walnuts if desired. Enjoy!

Notes

ORGANIC CARROTS – I prefer organic because they have a stronger and sweeter flavor. You can use regular if you can’t get organic.

Keywords: carrot cupcakes, carrot cake cupcakes, carrot cake, easter desserts


Sugar Free Carrot Cake Cupcakes Recipe

I love my healthy low carb carrot cake recipe with its silky cream cheese frosting, but sometimes it’s fun to have a great carrot cake recipe in cupcake form – like these low carb sugar free carrot cake cupcakes which are also gluten free and grain free.

Easter is a few weeks away and it wouldn’t be complete without a recipe for carrot cake in some form or another. My mother made a carrot cake every year. Her cake was filled with carrots, walnuts, and raisins then topped with cream cheese frosting. It was not light in texture, but rather substantial and full of flavor. It was one of my favorite desserts.

This Easter will be bitter sweet for me. Every year I take my kids to visit my folks in Texas for Easter/Spring Break. Sadly, my mother is in decline and has been in a hospital for the last 4 months – she won’t be home. So, the kids and I will stay in California this year to celebrate Easter as a family with my husband – it’s been many years since we’ve had one together.

I plan to continue my mother’s tradition and serve these sugar free carrot cake cupcakes this year. My family loves them and the flavor is quite amazing. I kept the carrots to a minimum to keep the carbs low and added just enough spice enhance the flavors.

The cupcakes are topped with a beautiful fluffy cream cheese frosting that stands up to sitting out on a table for several hours and pipes beautifully. It’s also less tangy so kids like it better. Instead of putting the walnuts in the carrot cake cupcakes, I chopped the nuts very finely and rolled the edges of the cupcakes in the nuts. The top of the cupcakes were a bit plain, so I topped each with a walnut half.

My healthy low carb carrot cake recipe is substantial in texture like mom’s cake was, but this low carb sugar free carrot cake cupcakes recipe results in fairly light cupcake. I kept the shredded coconut in the recipe because I like the extra texture it adds, but I completely changed the technique.

While many causal low carb grain free cakes are what I would consider “dump cakes”, using a traditional cake method for this recipe results in a much finer texture. Cream the butter and sweetener together – it does make a difference. The act of creaming the ingredients introduces millions of micro-bubbles producing an overall lighter baked good.

I think you’ll agree that the end result is worth the little bit of extra work. I hope you enjoy these carrot cake cupcakes as much as we did.

Here’s a recipe for a more traditional low carb sugar free cream cheese frosting if you would prefer this to the fluffy cream cheese frosting recipe.


Make the frosting: In a large mixing bowl, beat butter until smooth, and then add cream cheese. Be sure to scrape the bowl before adding the powdered sugar, one cup at a time. Fully incorporate the powdered sugar before adding the liquids and the zest. Beat for three minutes until fluffy. Cover and refrigerate.

Make the cupcakes: Preheat the oven to 350° F. In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla, one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins, and walnuts. Scoop the batter into pre-lined cupcake pans, about 3/4 of the way full. Bake at 350° for 20 minutes, rotating the pan after 10 minutes. Let the cupcakes completely cool before frosting them with cream cheese frosting. Garnish with additional chopped walnuts, if desired. Enjoy!