If you are looking for the perfect carrot cake cupcakes... then look no more. Simply scroll to the bottom of this post for the recipe.
A delicious, moist carrot cupcake with a cream cheese frosting, topped with walnuts and mini carrots. These cupcakes are the perfect Easter snack! (or all year round snack if you wish)
Carrot cake is my ultimate, favorite cake of all time and these cupcakes are, in my opinion, simply the best carrot cakes I have ever tried. They are moist yet not too oily, springy yet not too spongy and sweet yet not too sweet. This recipe, similar to all of my other recipes, is also super simple.
The recipe below makes 6 big-ish cupcakes but can be easily doubled for more cupcakes and tripled if you wanted to bake a whole carrot cake.
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Ingredients:
> 75g flour
> 1/2tsp cinnamon
> 90g soft brown sugar
> 1egg
> 60ml vegetable/sunflower oil
> 30g yoghurt
> 80g grated carrot
> 20g raisins
> 50g softened butter
> 80g cream cheese
> 250g icing sugar
Method:
Step 1 > Preheat your oven to 180c and line a cupcake tin with 6 cupcake cases.
Step 2 > Sift all of your dry ingredients into a large bowl and mix until evenly dispersed.
Step 3 > In a jug or small bowl, break the egg and whisk together with the oil. Slowly add this into the bowl with the dry ingredients, mixing as you pour.
Step 4 > Pour in the yoghurt and cream together with the rest of the mixture.
Step 5 > Add the grated carrot and raisins into the mixture and stir together thoroughly.
Step 6 > Evenly disperse into the 6 cupcake cases and bake for 20-25 minutes or until a skewer can be inserted and comes out clean.
Step 7 > In a large bowl cream together the butter and cream cheese until light and fluffy. You will know when it hits this stage as the mixture will appear lighter. Slowly sift in the icing sugar, gently mixing as you go. If the mixture does not seem thin enough to pipe, add some milk a tsp at a time.
Step 8 > For the decoration, crush up some walnuts using the back of a wooden spoon or the end of a rolling pin. I also topped mine with handmade chocolate carrots made from food-coloured white chocolate. You can easily buy, just as effective, icing ones from most supermarkets.
Step 9 > Once your cupcakes are cooked, out of the oven and cooled for at least 30 minutes, you can start with the decorating. First of all, put the cream cheese frosting into a piping bag with a large, jagged nozzle and pipe large dollops on top of each cake. Decorate with the carrots and walnuts and you're done. Enjoy!
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