Name: Carrot Cake Cupcakes
Prep time: 45 min
Cook time: 22 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: 175 grams (1 and 1/4 cups) plain flour or all purpose flour; 90 grams (1/2 cup) brown sugar; 100 grams (1/2 cup) caster sugar or granulated sugar; 1 and 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; 100 grams (1 cup) carrot, finely grated; 30 grams (1/3 cup) walnuts, finely chopped; 120 ml (1/2 cup) vegetable oil; 1 teaspoon vanilla extract; 1 large egg; 120 ml (1/2 cup) full fat or whole milk; 115 grams (1/2 cup or 1 stick) butter, softened; 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped; 1 teaspoon vanilla extract; 375 grams (3 cups) icing sugar or powdered sugar; A handful of walnuts, roughly chopped, lightly toasted

Prep: 45 minutesCook: 22 minutesTotal: 1 hour 7 minutes

Delicious Carrot Cake Cupcakes topped with cream cheese frosting.

Ingredients

Carrot cake cupcakes

175 grams (1 and 1/4 cups) plain flour or all purpose flour
90 grams (1/2 cup) brown sugar
100 grams (1/2 cup) caster sugar or granulated sugar
1 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
100 grams (1 cup) carrot, finely grated
30 grams (1/3 cup) walnuts, finely chopped
120 ml (1/2 cup) vegetable oil
1 teaspoon vanilla extract
1 large egg
120 ml (1/2 cup) full fat or whole milk

Cream cheese frosting

115 grams (1/2 cup or 1 stick) butter, softened
250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped
1 teaspoon vanilla extract
375 grams (3 cups) icing sugar or powdered sugar
A handful of walnuts, roughly chopped, lightly toasted

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Instructions

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
In a large mixing bowl, add flour, sugars, baking powder, cinnamon, nutmeg and salt. Add grated carrot and walnuts and mix briefly.
In a separate bowl, add oil, vanilla, egg and milk and whisk gently, just to break up the egg yolks.
Add to dry ingredients, and mix gently until combined. Batter will be quite runny – that’s fine.
Spoon batter into cupcake liners, filling each one around 2/3 full. Bake for approximately 20-22 minutes or until a skewer inserted into the middle comes out clean. Leave cupcakes on a wire rack to cool completely.
To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.
Transfer frosting to piping bag fitted with a large round tip. Pipe frosting onto cupcakes. Decorate with chopped walnuts.

Notes

Carrots: Approximately 2 small to medium carrots. You can leave the skin on the carrots and just grate the whole thing.

Walnuts: You can use raw walnuts or to toast them, spread out onto a baking tray lined with baking paper. Place in a moderate oven for 5-10 minutes or until they begin to smell toasty. Remove, roughly chop and use to decorate once cooled.

Nutrition Information

Serving Size: 1 cupcake Calories: 553 Sugar: 48.3 g Sodium: 111.3 mg Fat: 32.7 g Carbohydrates: 63 g Protein: 5.7 g Cholesterol: 57.4 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CupcakesCuisine: American