Carrot Cupcake PT35M https://img3.silk365.com/201907/2019/1028/3e/c/873211/300x200x50.jpg 18 servings Ingredients: Orange food colouring 185 g Cream cheese 75 g Butter (unsalted) 450 g Icing sugar 100 g Walnuts (shelled and chopped) 300 g Carrot(s) (grated) 1/2 tsp. Vanilla extract 1/2 tsp. Salt 1/2 tsp. Ginger (ground) 1 tsp. Cinnamon 1 tsp. Baking powder 1 tsp. Bicarbonate of soda 300 g Plain white flour 300 ml Sunflower oil 3 Egg(s) (free range) (medium) 300 g Unrefined light muscovado sugar
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Carrot Cupcake

By Tracy

18 Person
35 Minutes
0 Calories
Carrot Cupcake with Cream Cheese Icing! So delicious and amazing to taste! Try these delicious carrot cake cupcakes with a gorgeous cream cheese icing. Absolutely delicious cupcakes! Personally, next time I would add a little more cinnamon and ginger just to give it a little extra taste but they were still delicious as they were. 100% recommend.

Ingredients

Cream Cheese Icing

  • Orange food colouring

  • 185 g Cream cheese

  • 75 g Butter (unsalted)

  • 450 g Icing sugar

  • 100 g Walnuts (shelled and chopped)

  • 300 g Carrot(s) (grated)

  • 1/2 tsp. Vanilla extract

  • 1/2 tsp. Salt

  • 1/2 tsp. Ginger (ground)

  • 1 tsp. Cinnamon

  • 1 tsp. Baking powder

  • 1 tsp. Bicarbonate of soda

  • 300 g Plain white flour

  • 300 ml Sunflower oil

  • 3 Egg(s) (free range) (medium)

  • 300 g Unrefined light muscovado sugar

Method

  • 01
    Preheat the oven to 170°c (325°F, gas mark 3). Mix together the sugar, eggs and oil until fully incorporated.
  • 02
    In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.
  • 03
    Gradually add this to the wet mixture along with the vanilla extract. Beat together until well mixed. Stir in the grated carrots and walnuts.
  • 04
    Fill each cupcake case 2/3’s full and bake for 20-25 minutes, or until golden brown. Once cooked thoroughly, leave to cool.
  • 05
    To prepare the icing, beat the icing sugar and butter together on a medium speed until well mixed.
  • 06
    Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency, add food colouring if using. Fill a piping bag and decorate each cupcake.

Related Tags

Dessert Recipes
Cupcake Recipes
Carrot Cake Recipes
Cake Recipes

    Carrot Cupcake

    4.5

    ( By Tracy )

    Carrot Cupcake with Cream Cheese Icing! So delicious and amazing to taste! Try these delicious carrot cake cupcakes with a gorgeous cream cheese icing. Absolutely delicious cupcakes! Personally, next time I would add a little more cinnamon and ginger just to give it a little extra taste but they were still delicious as they were. 100% recommend.
    01 Information
    • Grade medium
    • Serving 18 servings
    • Prep Time 10 Mins
    • Cook Time 25 Mins
    • Total Time 35 Mins
    02 Ingredients
    Cream Cheese Icing
    Orange food colouring
    185 g Cream cheese
    75 g Butter (unsalted)
    450 g Icing sugar
    100 g Walnuts (shelled and chopped)
    300 g Carrot(s) (grated)
    1/2 tsp. Vanilla extract
    1/2 tsp. Salt
    1/2 tsp. Ginger (ground)
    1 tsp. Cinnamon
    1 tsp. Baking powder
    1 tsp. Bicarbonate of soda
    300 g Plain white flour
    300 ml Sunflower oil
    3 Egg(s) (free range) (medium)
    300 g Unrefined light muscovado sugar
    03 Method
    Step 1
    Preheat the oven to 170°c (325°F, gas mark 3). Mix together the sugar, eggs and oil until fully incorporated.
    Step 2
    In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.
    Step 3
    Gradually add this to the wet mixture along with the vanilla extract. Beat together until well mixed. Stir in the grated carrots and walnuts.
    Step 4
    Fill each cupcake case 2/3’s full and bake for 20-25 minutes, or until golden brown. Once cooked thoroughly, leave to cool.
    Step 5
    To prepare the icing, beat the icing sugar and butter together on a medium speed until well mixed.
    Step 6
    Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency, add food colouring if using. Fill a piping bag and decorate each cupcake.
    04 Author
    Tracy Tracy
    75 Recipes

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