A simple recipe on carrot cupcakes – they are pretty straight forward to make and contains a lot of carrots and spices! Perfect for a birthday or other celebrations.
I prefer very little icing on my carrot cupcakes since it often drowns the taste of the carrot muffin. And the taste of cream cheese and sugar just isn’t that interesting, even if it looks good. The recipe therefore consists of a very small batch of icing. The cake can also be served without creme: The cake won’t even seem dry without because of it’s high content of carrots.
You can also use silicon cupcake liners if you want to make the cake a little more environmentally friendly, since they are reusable which the paper liners aren’t.
It’s also possible to use Greek yoghurt instead of cream cheese, if you want to cut some calories. The difference in taste is minimal. However, the icing will be a little more wet and you won’t be able to make star-shaped figures with it, instead it will get round shapes like in the picture below.
Carrot Cupcakes
Equipment
- 18 cupcake paper liners
- Muffin pan
Ingredients
Cake
- 200 g butter
- 200 g brown sugar
- 3 eggs
- 3 tsp baking powder
- 4 tsp cinnamon grounded
- 1 tsp salt
- 300 g flour
- 350 g carrots
- 4 tsp fresh ginger
- 2 dl raisins about 130 g
Icing
- 165 g cream cheese or Greek yoghurt
- 40 g powdered sugar
- 1 pinch grated lemon zest
- 1 1/2 tsp lemon juice freshly squeezed
Instructions
Cake
- Melt the butter at low heat
- Whisk together eggs and sugar to a fluffy mass in a bowl
- Add baking powder, cinnamon and salt, whisk till there are no lumps
- Add the flour and butter as well and stir thoroughly
- Grate the carrots roughly and grate the ginger finely. Add both to the dough, stir thoroughly
- Add the raisins and stir till the dough is even
- Put cupcake liners in a muffin pan
- Pour the dough into the cupcake liners and bake them in the oven at 175° C for 20-25 min
- Allow the muffins to cool completely on a rack
Icing
- Mix the ingredients in a bowl and whisk till the cream is even
- Pour the cream in a icing bag and add a thin layer of cream on each muffin
- Place the cupcakes in the fridge for at least 30 minutes to allow the cream to settle