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 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 13cupcakes
Calories 290kcal
Author SforB
Ingredients
Carrot Cupcakes
150gAll purpose flour ,extra for coating
1/2tspBaking powder
1/2tspBaking soda
1/2tspSalt
1/2tspCinnamon powder
1/8tspNutmeg
55gWalnuts, crushed *
170gCarrots, grated **
4Eggs , large
75gWhite sugar
75gBrown sugar
150mlVegetable oil
90gGolden syrup
Cream Cheese Frosting
60gUnsalted butter, softened (but not room temperature)
120gCream cheese, cold
280gIcing sugar, sifted
1tspVanilla 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.Volume to metrics Conversions can be found here.