Carrot Cupcakes with Cream Cheese Icing Recipe
Moist, soft and fluffy carrot cupcakes made with freshly grated carrots and topped with cream cheese icing and nuts; an absolute hit as grab-and-go snack.
Equipment
- Big and medium bowl
- Measuring cups and spoons
- Grater or food processor (if available)
- Cupcake liners
- Cupcake pan
- Piping bag or spreader
Ingredients
For cupcakes:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 and ½ teaspoons cinnamon powder
- 1 cup canola oil or vegetable oil
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 teaspoon vanilla essence/ extract
- 4 large eggs
- 3 cups grated carrots -- around 3-4 large carrots
- 1 cup walnuts, coarsely chopped
- ¼ cup raisins
For cream cheese icing:
- 8 ounces cream cheese, room temperature
- 6 tablespoons butter,room temperature
- 1 and ½ cups confectioners’ sugar or powdered/ icing sugar
- 1 teaspoon vanilla essence/ extract
- ⅛ teaspoon salt
- ¼ cup pecan nuts, coarsely chopped -- for garnish (optional)
Instructions
- Make the cupcakes. Preheat the oven to 350 °F/ 180 °C.
- In a medium bowl, whisk flour, baking soda, salt and cinnamon powder until well incorporated. Set aside.
- In a separate bowl, beat oil, brown and white sugars and vanilla. Mix well. Whisk in eggs one at a time, until well combined.
- Using a rubber spatula, slowly add the flour mixture in 3 parts to avoid lumps. Blend well in every addition until batter becomes smooth.
- Stir in carrots, walnuts and raisins and mix thoroughly until combined.
- Scoop the batter into pre-lined cupcake pans, about 3/4 of the way full because it will rise as it bakes.
- Bake for 15- 20 minutes until lightly brown or when toothpick inserted into the center comes out clean.
- Make the Cream cheese Icing. In a medium mixing bowl using an electric hand mixer, combine cream cheese and butter and beat together on medium-high speed until smooth and creamy.
- Slowly add the powdered sugar and beat until smooth. Scrape sides and mix well to incorporate. While beating continuously, add the vanilla essence and the salt. Whip until all ingredients are all combined and have a smooth consistency.
- Let the cupcakes completely cool before topping them. Use a piping bag and pipe cream cheese icing on top and sprinkle with additional chopped pecan nuts/ some raisins, if desired. Share and enjoy!
