Sam from The Bears Four
here again and I am so excited to share this recipe for Carrot Cake Cupcakes with you! Why? Well I love carrot cake and while it’s not everyone’s cup of tea, I think this recipe may be able to convert some of those none carrot cake eaters.
I hear some of you saying “no, cake should NOT have a vegetable in it!” but honestly you can’t even tell. The carrot and applesauce add just the right bit of sweet and also keep the cake perfectly moist. Sounding good yet? Well if your taste buds aren’t tingling yet, that smooth and rich cream cheese frosting will get you. So go on and try it! It’s the perfect treat to make this Easter.
Carrot Cake Cupcakes Recipe
- 1 ¼ cups plain flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ salt
- 1 teaspoon cinnamon
- 1 ½ cups finely shredded carrots (squeeze some but not all of the liquid out)
- 2/3 cup caster sugar
- 1/3 cup brown sugar (packed)
- 2 large eggs
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- ¼ cup sultanas
- 1/3 cup chopped walnuts
- ¼ cup finely chopped walnuts (for decoration)
Step 1: Preheat oven to 160 degrees Celsius fan forced. In a bowl mix together flour, baking powder, baking soda, salt, cinnamon until combined, set aside.
Step 2: In a separate mixing bowl, using an electric mixer, cream together the sugars (caster and brown) with the eggs until slightly pale. Mix in applesauce and vanilla on low sleep and slowly add in the vegetable oil until combined. Mix in half of the dry ingredients. With the other half, mix in the shredded carrots to coat them. Once coated, pour the carrot mixture into the batter along with the sultanas and chopped walnuts, mix on low until combined.
Step 3: Pour the batter into a paper lined cup cake pan, filling each up about 2/3 full. Bake for about 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Once out of the oven, transfer the cupcakes to a wire rack and allow to cool completely before frosting.
- 250 grams butter (softened)
- 250 grams cream cheese (softened)
- 4-5 cups icing sugar ½ teaspoons vanilla extract
Step 1: In a large mixing bowl, mix together all of the ingredients until smooth and completely combined. Set aside 1/3 cup of frosting for the carrot decoration. Generously spread the frosting onto the cupcakes and immediately roll the edges in the finely chopped walnuts.
Step 2: Using your remaining frosting, mix orange gel food colouring into half and green gel food colouring into the other half. Using Wilton tip 18, pipe the green frosting onto the cupcakes, then using a round tip, pipe the orange frosting on.
Store in an airtight container in the refrigerator. Allow to rest at room temperature before serving.