Tamara Novacoviç transforms her favorite carrot cake recipe in to gorgeous little carrot cupcakes.
By Tamara Novacoviç
This recipe is adapted from marthastewart.com and it’s actually John Baricelli’s recipe, but I altered some measures according to my taste. In the past month, I have tried and tested various recipes for carrot cake, pumpkin cake and pumpkin cupcakes. These carrot cupcakes are definitely the best of them all. The recipe is a keeper.
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Carrot cupcakes
Description
The best carrot cake gets transformed into lovely cupcakes!
Ingredients
Scale
Cupcake batter
- 1.6 cups (200 g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- pinch of nutmeg
- 5.9 oz (170 g) butter
- 1 cup (200 g) brown sugar
- 1 egg
- 3 tbsp milk
- 1/2 tsp vanilla extract
- 4 medium sized carrots
Cream cheese and orange frosting
- 7 oz (200 g) cream cheese
- 1 cup (100 g) powdered sugar
- 1 tbsp vanilla extract
- 1 tsp orange zest
Instructions
- Preheat oven to 374F.
- Whisk flour with baking powder, soda, salt and spices. Set aside.
- Melt butter. Whisk egg with sugar, add melted butter, milk and vanilla. Wash, peel and grate carrots, add them to this mixture. In the end, add dry ingredients and whisk to combine. Don’t over beat the mixture, as it would result in denser and heavier cupcakes.
- Divide the batter between muffin pans in which you put muffin paper cups. Bake for 25 minutes. Let cool completely.
- For the frosting, beat cream cheese with vanilla. Use electric mixer. Gradually add sifted powdered sugar, mix well to combine. Add orange zest. Put the frosting on top of every cupcakes; you can also pipe it.
- You can sprinkle these with some more cinnamon or decorate with walnuts.
For how many people is this recipe?