Carrot Cupcakes w Cream Cheese Frosting

The Duchess has been a little quiet lately from family visits, work trips, Easter holidays, birthday celebrations and the first ever sunny weekend here in the UK – staying at home was not an option!  I know I’ve slackened off as the past month has been pretty busy and too disruptive to my normal schedule. But I’m back, and I’ve got pretty exciting news!

First of all, I’ve updated Casa du Duchess’ About page. It took me awhile to realise that I have not officially introduced the (real) Duchess to you guys. To your not-so-surprising surprise, no, I am not referring to myself when I mention the Duchess. And yes, the Duchess is none other than my snobbish little kitty. The origin of the name Casa du Duchess is related to her and is Spanish for The Home of Duchess. You can read more here in this link. 🙂

Secondly, and more importantly, I am taking my next step of progression with Casa du Duchess by setting up an online shop. You will be able to make orders via my Etsy shop here, woohoo! 😀

FYI, only applicable to UK orders for now. During this ‘probationary period’, I’ve added just a few items which I think is still feasible even with a full-time job. I plan to start small as I figure out the standard operating procedures, i.e. packaging, mailing etc. Super excited, yet nervous as I have no idea how will this go.

Etsy link: https://www.etsy.com/uk/shop/casaduduchess

I have been asked a couple of times to bake and sell carrot cakes. Personally, I think they are never my first choice of cake, and it’s mainly because they usually have raisins or dried fruit in them. The only time I would ever include raisins into my food is if I’m having Thai pineapple fried rice. Otherwise, if we’re talking baked goods like cakes or bread, be a chocolate chip or be GONE!

Anyway, I recently bought a few pink bunny kitchenwares from TK Max. They are TOO ADORABLE, even though I’m not entirely sure how or when I will use some of them. Therefore, in lieu of the Easter weekend, it is only apt that I make carrot cupcakes and display them with my new bunny cake stand!

These cupcakes are super easy to make, they are really moist and not at all dry. Just like my red velvet cupcake recipe, I find that using vegetable oil improves the overall tenderness of the sponge. Hence, for my carrot cupcake recipe, I used no butter at all. No raisins of course, though this is optional, just not in my books… or kitchen. I’ve also added chopped walnuts into the batter, leaving some extras on the side to sprinkle. Lastly, cream cheese frosting to top it all off.

By the way, happy birthday to myself. I got the best present ever from the boyfriend and I can’t wait to use it this weekend – A LAKELAND VOUCHER! I’m thinking, a pasta machine. Then again, I don’t have that much cupboard space anymore in my kitchen, so maybe I should settle for a KitchenAid instead. #logic

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5 from 5 votes

Carrot Cupcakes w Cream Cheese Frosting

These cupcakes are super easy to make, they are really moist and not at all dry. Topped with the additional sweetness that is the cream cheese icing, it’s perfect for any Easter special treat. Fortunately (unfortunately?), this recipe does not include raisins or dried fruits.

Course Dessert, Tea Time

Cuisine European

Keyword Carrot, Cupcakes

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 13 cupcakes

Calories 290kcal

Author SforB

Ingredients

Carrot Cupcakes

• 150 g All purpose flour , extra for coating
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1/2 tsp Cinnamon powder
• 1/8 tsp Nutmeg
• 55 g Walnuts , crushed *
• 170 g Carrots , grated **
• 4 Eggs , large
• 75 g White sugar
• 75 g Brown sugar
• 150 ml Vegetable oil
• 90 g Golden syrup

Cream Cheese Frosting

• 60 g Unsalted butter , softened (but not room temperature)
• 120 g Cream cheese , cold
• 280 g Icing sugar , sifted
• 1 tsp Vanilla extract

Instructions

Carrot Cupcakes

• Preheat the oven to 180 degrees Celsius. Line a muffin pan with cupcake liners.
  
• Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg together into a bowl. Add the crushed walnuts and mix with a fork. Leave aside.
• In a separate bowl, add a little flour to the grated carrots and mix around. Leave aside.
• In a separate mixing bowl, beat the eggs and sugar together with a hand mixer until fluffy, around 3 minutes.
• Slowly add the vegetable oil in as you continue beating at low speed. Add the golden syrup in and incorporate well. 
• Add the carrots into the batter and slightly mix to combine. Add all the rest of the dry ingredients into the batter, mix just to combine (don’t overmix).
• Using an ice cream scoop or 2 spoons, scoop the batter evenly in your prepared pan – filling 2/3 of the cupcake liner. Bake for 20-22 minutes, or until a clean toothpick comes out when you insert it in the center of the cupcake. Let the cupcakes cool completely.

Cream Cheese Frosting

• As you allow the cupcakes to cool, prepare the cream cheese frosting. Beat the butter and vanilla together until pale and fluffy, around 5 minutes. Add the icing sugar by 3 portions and continue mixing. Add the cream cheese and mix until well incorporated. Keep the frosting in a piping bag in the fridge until ready to be used.
• Pipe the frosting onto the cupcakes. Serve after the frosting is set – >30 minutes resting time or 15 minutes in the fridge. Or if you can’t wait, just dig in!

Notes

* crush the walnuts with a food processor or a knife. Make sure they are small but not too fine.

** I personally don’t mind seeing a piece of carrot in my cupcake. If you are bothered by it, just put the grated carrots into a food processor and give it a quick blend. You don’t want to end up with carrot juice.

Variation: raisins / dried fruits can be added to the cupcakes. Soak them in warm water for 5-10 minutes, drain all the water and pat dry with kitchen towels. Add them to the carrots for coating.

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