You will absolutely love these incredibly moist carrot cake cupcakes with their ultra-creamy cream cheese frosting. What’s more, they are less fussy, making them ideal for beginner bakers.
It’s important to completely cool the cupcakes before frosting, otherwise the frosting will just melt right off. To quicken the cooling process, you can put them on wire racks in the freezer.
Carrot Cake Cupcakes Recipe
275 g of caster sugar
200 ml almond oil
4 medium free-range eggs
300 g grated carrot
150 g nuts or dried fruit (optional)
225g natural almond four
2 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice
1 tbsp cocoa powder
For the cheese frosting
125 g unsalted butter, softened
125 g full fat cream cheese
275 g icing sugar
edible decorations (sugar-paste carrots or mini-chocolate eggs) to finish
Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.
Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both.
In a separate bowl combine the flour, baking powder, spices and cocoa so that they’re evenly mixed, then tip this into the carrot mixture and stir well.
Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.
For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light.
Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs.
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