Description
A simple carrot cake with a slight twist.. perfect for Easter!
Ingredients
Scale
- 2 1/2 cups (248g) all-purpose flour
- 1 1/4 tsp (4.5g) baking powder
- 1 tsp (4g) baking soda
- 1 1/4 tsp (3g) ground cinnamon
- 1/2 tsp (1.2g) ground nutmeg
- 1/2 tsp (1.2g) ground ginger
- 1/4 tsp (0.5g) ground cloves
- 1/4 tsp (0.5g) ground cardamom
- 1/2 tsp (1g) salt
- 1 lb (6-7) carrots, grated or peeled
- 1 1/2 cups (287g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 4 large eggs
- 1 1/2 cups (337g) canola oil
Cream Cheese Frosting
- 8oz (227g) cream cheese
- 2/3 cup (134g) brown sugar
- 1 tsp (5g) vanilla extract
- 1/2 cup (122g) heavy whipping cream
Instructions
- Preheat oven to 350 degrees F.
- Mix all the ingredients together, starting with the oil, sugar, eggs, and then adding in all the dry ingredients and stirring well till combined.
- Add in nuts/raisins/pineapple slices to your liking!
- Scoop evenly into muffin liners.
- Bake about 20 minutes or until a toothpick comes out with a few crumbs attached (or clean).
For Frosting:
- Whip the cream separately in a clean bowl till stiff peaks.
- In another bowl, whip the cream cheese, sugar, and extract together (with any food colorings) till it’s well blended.
- Fold in the whipped cream into the bowl till it’s well combined.
- Smear or pipe it on a cupcake
- Prep Time: 10 mins
- Cook Time: 20 mins