Tandy’s challenge for this week is to bake something spicy and I cannot think of a better recipe to share than my recipe for Carrot Cake Cupcakes. They truly are a “have-to-make”, they are that good. 🙂 You can bake this as a cake if you prefer and the mixture makes 12 large or 18 standard cupcakes. Since being on the island, I battle to find pecan nuts so I omit them, plus If you are wanting a healthier alternative, you can replace the oil with apple sauce. Quite honestly this is a flop-proof, very versatile recipe and it is so easy to make. Perfect! Not to mention that your kitchen will smell heavenly.
Carrot Cake Cupcakes
210g (260ml) sugar
250ml sunflower oil
3 large eggs
240g (560ml) cake flour (or self raising flour)
5ml bicarbonate of soda
10ml baking powder (omit if using self raising flour)
10ml ground cinnamon
5ml mixed spice
500ml grated carrots drained
100g pecan nuts roughly chopped
125g (125ml) cream cheese
100g (125ml) butter
285g (625ml) icing sugar
10ml vanilla essence
- Preheat the oven to 180°C.
- Beat the sugar, oil and eggs together.
- Fold in the dry ingredients.
- Fold in the carrots and nuts.
- Spoon the mixture into a greased and lined baking tin (or muffin tins) and bake for approximately 40 minutes (20 minutes) until a skewer inserted comes out clean.
- Allow to cool completely.
- Beat the cream cheese and butter together.
- Add the icing sugar and vanilla essence and beat well.
- Spread over the cake (or cupcakes).
Nice adaptation of the traditional 😀
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I love carrot cake…so this cupcakes is definitely on my list to try. It just looks so yummy 🙂
Thanks Tes. I would love to hear how you enjoy them. 🙂
This is very healthy since sunflower oil is being used. Looks delicious!
Thanks 🙂 and enjoy.
Yum. Carrot cake you can hold in your hand!
I have grown to really LOVE carrot cake! Carrot cake cupcakes are a fabulous idea. I think I’ll make some to take to Christmas dinner. I have a ton of carrots…thank you for sharing this!
Hi Dionne, thanks for stopping by. I am making 36 to take with to a Christmas lunch too. I would love to hear how you enjoy them. 🙂
I am on a cupcake kick… I was just thinking the other day how great carrot cake cupcakes would be. Yours look delicious!
I’m with you on cupcakes. Things always seem to taste nicer in an individual portion.:-)
Flop proof sounds great to me, and I like the idea of replacing the oil with apple purée – delicious 🙂
Using the apple sauce means you qualify to have an extra one because it is healthier. 😉
I never liked carrot cake for whatever reason but I might have to reconsider and try out these cupcakes. I love a good cupcake 🙂
I hope you do give them a try Kay, they really are super yummy. 🙂
at least with a cupcake you can enjoy a whole one without feeling guilty! Lovely contribution, thanks!
Exactly! Quite honestly I would turn most things into cupcakes given half the chance. 🙂
Those look wonderful. I love cream cheese icing.
Thanks Greg. I have just enjoyed one with a cup of tea. 🙂
Hmmm…me thinks this is the perfect thing to make today to settle my sweet tooth! A great idea making the carrot cake into cupcakes!
Hi Cindy. It really is a hit being in cupcake form; even people who ordinarily would pass up a piece of carrot cake enjoy them. 🙂
Yum! I’ll have to try these. I haven’t made carrot cake in a long time.
Hi Michael. I would love to hear how you enjoy them. 🙂
I LOVE carrot cake..making it in cup cake portions is brilliant!
Thank you for subrcribing to my blog…I really appreciate it
Welcome and thanks for stopping by. I will turn as much as possible into a cupcake – even lasagne! Thanks to you too for subscribing to my blog, I am looking forward to sharing with you. 🙂
I started to love carrot cake since I came to the US. Cream cheese icing fits so well. I’d love to try this…including the spice! Must be good!
I don’t think I could every tire of these wonderful spicy carrot cakes and they stay lovely and moist for a good couple of days after baking too. 🙂