Carrot Cake Cupcakes


During this time of the year, I absolutely LOVE to make Carrot Cake Cupcakes! They have become somewhat of a signature bake of mine, and whenever I make a batch for friends, they always want to know what my secret recipe is?

The topping of cream cheese frosting compliments this cupcake perfectly, and you can add whatever kind of decoration to finish.

I like to add more walnuts around the edges, for some additional crunch, and top it off with a cute little mini carrot made from some fondant!

So here it goes, my secret recipe for 12 perfect Carrot Cake Cupcakes!

What you will need:

  • A large mixing bowl
  • Electric whisk
  • Food grater
  • Sieve
  • A spatula
  • 12 Cupcake cases
  • 12 hole cupcake tray
  • A Large spoon or an ice cream scoop
  • Piping bag
  • Large round piping nozzle
  • A knife
  • A Fondant modelling Ball tool
  • Orange fondant
  • Green fondant
  • A Small cake decorating  brush
  • Edible glue / water

Ingredients:

  • 180gm Plain Flour
  • 180gm Grated Carrots
  • 180gm Light brown sugar
  • 180 ml Sunflower Oil
  • 80g Walnuts (10 g to be used for decoration)
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ginger (ground)
  • 1/2 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Vanilla extract
  • 2 Free range eggs (because we love chickens)
  • 320gm Icing Sugar
  • 120gm Cream Cheese
  • 50gm Butter


To make the cupcakes ~

  • Line your cupcake tray with 12 cupcake cases.
  • Pre heat your oven to 170 degrees.
  • Grate your carrot and put it aside.
  • Chop your walnuts into small pieces and put them aside also.
  • In your mixing bowl, add in your brown sugar, sunflower oil, 2 eggs, cinnamon, ginger, and vanilla essence and whisk gently to combine fully.
  • Add in your flour, baking powder and bicarbonate of soda and whisk again for 1 minute.
  • Add in your grated carrot and walnuts and mix once again for 30 seconds.
  • Use your spatula to scrape down the sides of your bowl to ensure all of the mixture is combined.
  • The mixture will be quite runny. Don't panic, this is normal. It can get a bit messy from here on in, so I suggest using an ice cream scoop instead of a spoon to transfer the mixture to the cupcake cases. This is what I find works best.
  • Fill the cases until they are two thirds full.
  • Pop into the oven at 170 degrees for 20 minutes.
  • Let the cupcakes cool completely before decorating them.

To make the frosting ~

  • Sieve your icing sugar into a clean large bowl.
  • Pop in the butter and whisk together for 1 minute.
  • Add in the cream cheese and whisk again for another 4 to 5 minutes until fully combined, and until it turns to a lovely white colour.
  • Place the round piping nozzle into the piping bag and trim the end of the bag to fit.
  • Fill your piping bag with the cream cheese frosting.
  • Pipe the frosting onto each cupcake evenly.

To make the mini fondant carrots ~

  • Roll out some orange fondant into 12 small sausage shapes.
  • Use a knife to make some slight markings on the fondant to give the effect of carrot skin.
  • Roll out some green fondant into a very thin sausage shape. Cut 3 small lengths to create the leaves.
  • Using your ball tool, make a small round indentation at the top of each carrot.
  • Place some water or edible glue in the indentations with your small cake brush and pop in the 3 small green lengths of fondant.
  • Leave them to dry for a few minutes.
  • Decorate the edge of the cupcakes with remaining walnuts, and top with the cute mini carrots.

Taaa-Daahhhh!!!

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