Carrot Cake Cupcakes with Cream Cheese Frosting

I LOVE carrot cake. In fact, it could be my favourite cake but I can’t commit to that because there are a few delicious cakes out there. And the only way a carrot cake is better is when you can make it into carrot cake cupcakes! And the only topping that belongs with carrot cake… is cream cheese frosting!

It was a friend’s birthday a few weeks ago and I thought it was the best way to take one of my favourite cakes, carrot cake, and make it into a cupcake to take to her to celebrate. I thought it would be a bit simpler than a 3 tier cake and, well cupcakes are fun!

The cupcakes are moist, fluffy and not too sweet. The cream cheese icing is the perfect amount of indulgence. I must be honest, sometimes I do not add all the icing sugar. I kind of pour until I get a good smooth and pipable consistency and stop. I don’t like my icings too sweet, especially the cream cheese icing, so the less the better for me.

So here is my version of a carrot cake cupcake 🙂

Print

Carrot Cake Cupcakes with Cream Cheese Frosting

Servings 15

Ingredients

Cupcake ingredients

• 165 g Grated carrots
• 160 g All-purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/2 tsp Ground ginger
• 120 ml Coconut oil melted
• 50 g Light brown sugar
• 70 g Granulated sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 120 g Sour cream

Icing ingredients

• 110 g Butter at room temp
• 126 g Cream cheese
• 2 cups Powdered sugar
• 1 tsp Vanilla extract
• Chopped nuts/praline to garnish

Instructions

For the cupcakes

1. Preheatthe oven to 180 degrees Celsius and line 2 muffin trays with cupcake holders.

2. Gratethe carrots using the fine side of the grater. Set aside.

3. In a bowlwhisk together the dry ingredients (flour, baking soda, baking powder andspices). Set aside.

4. Inanother large bowl whisk together the oil, both sugars, eggs and vanilla.

5. Next add in the sour cream and grated carrots.

6. Pourthe wet ingredients into the dry ingredients and mix lightly until justcombined.

7. Fill thecupcake holders until just over half way full and bake for 18 – 20 minutes, until a toothpick comesout clean.

8. Allow thecupcakes to cool in the pan for a bit before moving to a cooling rack.

For the icing

1. Beat the cream cheese and butter together until smooth.

2. Add in the icing sugar 1 cup at a time and beat until smooth. Scrape down the sideshalf way.

3. Add in the vanilla and mix again.

4. Pipe onto your cupcakes and sprinkle with nuts.