Carrot Cake Cupcakes Recipe
This Carrot Cake Cupcakes Recipe makes the most the most delicious and easy Carrot Cake Cupcakes with Cream Cheese Frosting. You won’t be able to stop at just one! SUBSCRIBE for new videos every Sunday https://bit.ly/carinayt
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ABOUT
Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl https://amzn.to/312hkKF
Box Grater https://amzn.to/3lxTAYq
Cupcake Pan https://amzn.to/3bwJ6U9
Cupcake Liners https://amzn.to/2OKEe71
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CARROT CAKE CUPCAKES RECIPE
Ingredients
3 Eggs
2/3 Cup / 150ml Vegetable Oil
1 1/2 Cups / 300g White Granulated Sugar
1 1/2 Cups / 190g Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
2 Cups / 200g Shredded Carrot
1 Stick / 113g Butter
7 oz / 200g Cream Cheese
3 Cups / 375g Powdered Sugar
1/4 Cup / 30g Chopped Walnuts
Instructions
In a medium sized mixing bowl combine the eggs, oil and sugar.
In a larger mixing bowl combine the flour, baking soda, cinnamon and salt.
Add the shredded carrots and the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon fold the cupcake batter together until just combined.
Line a cupcake pan with cupcake liners and using a cookie scoop or spoon fill the cupcake liners 2/3 full.
Bake the cupcakes in a 180C / 350F oven for about 25 minutes or until the cupcakes lightly spring back when pressed in the middle. Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
In a stand mixer or a large bowl if you are using a hand mixer add the cream cheese. Beat on medium speed for a few minutes until light and fluffy.
Add the butter to the bowl and mix for a further few minutes until incorporated. Add the powdered sugar and beat for about 5 minutes until light and fluffy.
Fill a piping bag with the cream cheese frosting and pipe onto the carrot cake cupcakes. Top with the chopped walnuts and they are ready to serve.
Notes
Chopped walnuts can be added to the cupcake batter. Add 1/3 Cup to the dry ingredients.
The cupcakes will keep fresh at room temperature in an airtight container for about 3 days.
Lemon Frosting can be used instead of cream cheese frosting.
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MY FAVORITE COOKING EQUIPMENT
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