Carrot-Cake-Cupcakes

Carrot Cake Cupcakes

Emmy Cake & Pie Recipes, Recipes Leave a Comment

In my opinion, the best cupcakes ever: Carrot Cake Cupcakes with a delicious cream cheese topping. These scrumptious cupcakes will surely be a hit at any party!

Carrot Cake Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Cupcakes:
  • 4 eggs
  • 300g (wheat) flour
  • 250g brown sugar
  • 185ml sunflower oil
  • 400g carrots, peeled & grated
  • 55g walnuts, chopped
  • Raisins, to taste
  • 3 teaspoons of baking powder
  • 2 teaspoons of cinnamon powder
  • ½ teaspoon of salt

  • Cream Cheese Topping:
  • 180g soft butter
  • 180g cream cheese
  • 3 drops of vanilla extract
  • 250g of powdered sugar
Instructions
  1. Preheat your oven at 180c. Put paper cupcake cups in cupcake tray.
  2. Mix the eggs and sugar until creamy and stir through the oil.
  3. Sift the flour with the salt, cinnamon, and baking powder over the butter-egg mixture. Combine well.
  4. Add the grated carrots, chopped walnuts and raisins. Mix everything with a mixer.
  5. Pour the batter into the paper cupcake cups. Don’t fill the cups completely, the cupcakes will rise.
  6. Bake the cupcakes for 30 minutes in the oven. Use a toothpick to check if they are done (put the toothpick in the cupcake, when you pull it out a few crumbs should stick to it).
  7. When the cupcakes are done, let them cool down. You don’t want your icing or topping to melt.
  8. For the cream cheese topping: Mix the soft butter with the powdered sugar. Combine well. Add the cream cheese and vanilla extract. Mix well. Use a knife or a spatula to put the topping on the cupcakes when they are cooled down.

Tip: Add some more dried fruit!

Share this yummy Carrot Cake Recipe with your friends!

EmmyCarrot Cake Cupcakes

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