Frosted Carrot Cake CupcakesYou’ll Never Have Normal Carrot Cake Again

  • Recipes
  • Frosted Carrot Cake Cupcakes

When you need to make a batch of cupcakes that definitely impresses, these Frosted Carrot Cake Cupcakes are the best choice. They’re a modern twist on the classic carrot cake, topped with a stunningly smooth cream cheese frosting. People will beg…

When you need to make a batch of cupcakes that definitely impresses, these Frosted Carrot Cake Cupcakes are the best choice. They’re a modern twist on the classic carrot cake, topped with a stunningly smooth cream cheese frosting. People will beg for these cupcakes once they’ve tried them, trust us on that.

Frosted Carrot cake Cupcakes

serves
12
time needed
prep cook
ingredients
14
difficulty
Medium
rating (click to rate)
be the first to rate this

Ingredients

Cupcakes

  • 1 cup Plain Flour
  • 2/3 cup Brown Sugar packed
  • 1 1/2 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 3/4 cups Grated Carrot
  • 2/3 cup Coconut Oil
  • 2 Eggs eaten

Frosting

  • 120 grams Cream Cheese
  • 2 cups Icing Sugar
  • 1 1/2 tsp Vanilla Bean Paste
  • 70 grams Butter soft


More Easy Recipes



Love This Recipe, Grab Jody’s Book

ALL-NEW RECIPES TO FEED YOUR FAMILY OF FOUR FOR ONLY $50 A WEEK

Buy Now


Method

  1. Preheat oven to 180 degrees and line a muffin tin with paper liners.
  2. In a bowl, mix together the flour, brown sugar, cinnamon, baking soda and baking powder. In another bowl combine the carrot and the oil.
  3. Slowly add the flour mixture to the wet carrot mix, stirring until just combined. Add the beaten eggs and combine, stirring as little as possible.
  4. Spoon the picture into the paper liner, filling them about 2/3 of the way. Bake for 15-20 minutes, or until golden brown and springy on the top. Allow to cool.
  5. While the cupcakes are cooling, blend together the cream cheese, butter, and vanilla bean paste until nice and smooth. Then, very slowly beat in the sifted powdered sugar.
  6. Transfer the frosting into a ziplock bag or piping bag, and pipe evenly onto the cooled cupcakes. If frosting isn’t standing well, cool for a few hours before piping.

Facebook Comments

RELATED ARTICLE