Carrot Cupcakes
Carrot cupcakes are a sweet and spiced dessert that offer a delightful blend of flavors and textures. They typically feature freshly grated carrots, which provide moisture and a subtle sweetness, combined with warm spices like cinnamon and nutmeg to create a comforting taste profile. The batter often includes ingredients such as flour, sugar, eggs, and oil or butter, and may also contain nuts or raisins for added texture.Once baked, carrot cupcakes are usually topped with a creamy frosting, most commonly cream cheese frosting, which complements the spiciness of the cake with its tangy and smooth flavor. The cupcakes are known for their moist crumb and the way the spices linger on the palate, making them a popular choice for all sorts of occasions, from casual gatherings to more festive celebrations.Carrot cupcakes can be enjoyed as a simple treat or dressed up with decorative toppings for a more special presentation. They are appreciated for their homey appeal and the balance between the natural sweetness of the carrots and the richness of the frosting. Whether enjoyed as an afternoon snack or as a dessert after a meal, carrot cupcakes are a beloved classic that evoke a sense of nostalgia and comfort.
Equipment
- 1 oven
Ingredients
- 250 g Grated Carrots approx 3 medium carrots
- 3 Eggs beaten
- 250 g Light Brown Sugar
- 225 g Self-Raising Flour
- 1 tsp Baking Powder
- ½ tsp Ground Ginger
- 1 ½ tsp Ground Cinnamon
- ½ tsp Ground Mixed Spice
- 150 ml Vegetable Oil
- 100 g Walnut Pieces optional
Instructions
- Preheat the oven to 180ºC/Gas mark 4. Sift the flour, baking powder and all the spices into a bowl. Add the sugar.
- Mix in the beaten eggs, sunflower oil and grated carrots. If using the walnuts, add this to the mix as well.
- Once mixed and combined thoroughly, divide the mixture between all the cupcake cases (no more than ¾ full) and bake in the oven for approx. 25 minutes.
- When out of the oven, allow it to cool whilst you make the cream cheese topping. I wouldn’t recommend the topping recipe I got out of the book because it was extremely runny despite adding more than double the amount of icing sugar instructed and chilling in the fridge. So I’d recommend you use your own tried and tested recipe (I am still searching for mine).