For the carrot cake cupcakes: 1 cup (125 grams) all-purpose flour spooned & leveled. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/3 cup (80 ml) canola or vegetable oil or melted coconut oil.
Carrot Cake Cupcakes

This year I didn't intend to make another Carrot cake version. I had been preparing a rabbit-shaped Carrot cake just before Easter and I would have crossed it off my checklist for spring baking. But instead, in my food delivery package, I got the most beautiful bunch of organic carrots.   I subscribe to a service which ships imperfect organic fruit and vegetables and still have something less than scratchy to receive. It was good to have fresh vegetables at home during this time. It's the first thing we run out of and it keeps us eating good every two weeks.

That may sound dumb, but I really got my spirits from this awesome rainbow Carrot supply! These are the tiny things. I can't wait to thank them! I can't wait! Naturally, for these cupcakes, you don't need rainbow Carrots – orange is and will be the gold standard always.

The size of grated Carrot for Carrot cake is different from the other food writers. I have never really been thinking much about it. For wide but feathery bottles, I just use the biggest holes in my box grater. You can make it any size you want, as long as it is small enough to bake in the oven.

Full cupcake papers roughly 3/4. The baked cupcakes does not have a wide crown on top, as the Carrots and pineapples are packed.

These little cakes are so soft and moist with the occasional pocket of Carrot and chopped pecans. It's pretty much everything you want from classic Carrot cake, and it's not a bad way to get in a daily dose of fruits and veggies! (Wink.)

Happy baking!

These small cakes are so fluffy and moist with sometimes Carrot pockets and pancakes. It's pretty much everything you want from traditional Carrot cake, and this isn't a bad way of having fruits and veggies everyday! (Wink.) Baking well! (Wink.)

Carrot Cake Cupcakes

  Yields 12-14 cupcakes  

Ingredients :

Cakes

  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated Sugar
  • 1 teaspoon ground Cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain salt
  • 3/4 cup (6 oz.) vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup (100g) finely grated Carrot
  • 2/3 cup (130g/4.5 oz) well-drained crushed Pineapple
  • 1/2 cup (2 oz.) chopped pecans

Frosting

  • 1 package (8 oz.) cream cheese, room temperature
  • 7 tablespoons (98g) unsalted butter, room temperature
  • 3 cups (340g) confectioners’ Sugar
  • 2 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • 1/2 cup (2 oz.) chopped pecans

Directions :

  • Preheat oven to a temperature of 350 ° F. Top a cupcake-paper muffin tub.
  • Combine the meal, sugar, cinnamon, soda and salt in a large mixing cup. Combine whisk. Whisk. Connect the grease, Eggs and rubber. Delete until combined. Attach the anapple and the nuts, fold together to spread all mix-ins.
  • Fill the cupcake documents 3/4 full, and bake for about 20-22 minutes or until the cakes spring back when pushed into their centers. Cool cakes in the pots for 5 minutes (the cakes are hot, very moist). Take cakes off to a wire rack to totally cool.
  • Place the cream cheese and butter together for the frosting in an electric mixer dish. Attach the Sugar of the pastry and mix beat. To dilute the mixture, add cream as appropriate. Beat the extract of vanilla. Whip to smooth frosting.
  • Using a spoon and swirl a divot into the frost with a spoon's back. A generous portion of frosting is added over the cupcake. Sprinkle and serve with chopped pecans!
  • Hang the cupcakes or cover with plastic wrap in an airtight cupcaker.


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