I also didn’t have walnuts so I subbed pecans, and added 1/2 cup of shredded coconut per the suggestion – heaven! Simply wonderful recipe. Toasted walnuts add a certain bittersweet and earthy taste to the cupcakes. Coconut Cupcakes with Coconut Cream Cheese Frosting, Read more about our affiliate linking policy, Don’t have (or like) cardamom? Delicious and moist, will certainly make these again. I made these cupcakes and absolutely loved them! Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a … … Line two standard 12-count muffin pans with 14 cupcake liners and set aside. Leftover frosted cupcakes should be refrigerated. Fold in carrots and pineapple. Toast the walnuts in the oven for 5 minutes. I used mixed spice as i had no cardamom. Tip: Use your food processor’s shredding blade to make short work of shredding 1 lb of carrots! Loved the recipe. 1 pound (450 g) carrots (about 3 1/2 cups, grated), 1/2 cup (120 ml) of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes). Just make sure they have cooled to room temperature. Mix until just combined. I didn’t have walnuts so I used 100g of raisins instead. Fold in the toasted walnuts until evenly incorporated. For cake bakers, here are the basics of mixing, prepping and baking. Cranberry Cream Cheese Stuffed Sufganiyot, Carrot Cupcakes with Cream Cheese Frosting, Carrot Cake with Ginger Mascarpone Frosting Recipe. What a bummer! Hi, Bridget! Learn how to make, decorate, and store carrot cake cupcakes. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the … Lower third? The overall cake has more layers of taste than the average carrot cake. I made buttermilk with almond milk + 1 tsp of white vinegar (didn’t have lemon juice). It’s also possible your oven runs hot period. When the cupcakes are cool, frost them generously and serve. First time commenting? Sometimes ovens are funny like that! I thought these cupcakes were absolutely stunning. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Ina's carrot cake cupcakes: what a great way to get carrots into your kids! Carrot Cake Cupcakes from scratch! Thank you. https://www.delish.com/.../recipes/a43390/carrot-cake-cupcakes-recipe This is already a very wet batter. 4 Mix dry ingredients: In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon. Adding bananas will give you a dense and gluey cake–I’d not recommend it. All photos and content are copyright protected. This is my new go to carrot cake … All rights reserved. Then stir in the grated carrots. (Albeit super moist and spiced and delish carrot cake muffins!) Brought them to work and they were gone quickly. Let them come to room temperature before enjoying. These carrot cake cupcakes are super easy to make and taste great! Even my toddler and preteen were able to help out. Thank you! Be sure to top them off with my favorite cream cheese icing for the ultimate dessert. These carrot cake cupcakes are FANTASTIC! Featured in 12 Desserts for Your Easter Table. Add a splash of Grand Marnier to the batter, the frosting, or both! These carrot cake cupcakes are moist, fluffy, delicious and easy to make. We made this recipe but the cup cakes were burnt on the bottom, after only 19 minutes. I like to see myself as inventive, strange, and maybe even quirky — my carrot cake is a carrot cupcake (I like to think I’m a wee bit adorable, too). I love it! Cinnamon and a good dose of cardamom give it a faraway newness, which is only made more intriguing with the floral and citrusy finish from the orange zest. I love the addition of the orange zest. can i use ripe bananas instead of sugar? Bake for 19-21 minutes at 350°F, rotating the pan after the first 15 minutes of baking. Or maybe I should rehydrate the raisins first? Carrot Cake Cupcakes. Emma here, managing editor. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Please do not use our photos without prior written permission. Here are a few favorites that everyone should try: The cupcakes can be baked (but left unfrosted) for a day or two before you plan to serve them. Carrot Cake Cupcakes put all of the amazing flavors and textures of a classic carrot cake into one yummy handheld bite!. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. My dad’s all time favorite dessert is carrot cake and after spending literally years perfecting my carrot cake recipe I thought I’d tweak it a bit to create some perfectly moist, tender, and flavorful carrot cake cupcakes. I forgot to add that I didn’t have any orange zest so I added pure orange extract (1/2 tsp) and it was the perfect amt of orange flavour. These are the best carrot cupcakes! Enjoy! Carrot Cake Cupcakes themselves keep well in an airtight container at room temperature or you can wrap the cakes (without any frosting) individually to freeze them. They look really good but I’m wondering what the nutritional information is since I’m having to watch a couple things (medical reasons). I would think so, but mine don’t last long enough for storage. With a moist texture, these carrot cupcakes from the Primrose Bakery are made even more delicious with a topping of cool orange cream cheese icing. Remove from pan to a wire rack to cool completely before frosting. These Best Ever Carrot Cake Cupcakes with Fluffy Cream Cheese Frosting are truly the perfect spring cupcakes. These turned out perfectly! Once you add the cream cheese frosting, you can store the cupcakes … Try having the cupcakes on the center rack, and if the tops get to brown, tent them loosely with foil for the remainder of the baking. Leave it out, or add extra cinnamon, Add some raisins — rehydrate them in some water before mixing into the batter, Add a half cup of toasted shredded coconut, or sprinkle some over the tops. Cool, creamy, and smooth-as-silk cream cheese frosting complements the warm spices in our carrot cake cupcakes. Using a stand mixer with the paddle attachment beat together the cream cheese and powdered sugar. grand-daughter wants 100 carrot cake cupcakes for her graduation party. I didn’t have cardamom so I used an extra teaspoon of cinnamon, 1 tsp ginger and 1 tsp of mixed spices. Did you slice off the bottoms? 2 Line 2 standard (12-well) cupcake pans with cupcake liners. They are topped with decadently rich cream cheese frosting!. I find that you can tell a lot about someone based on the type of carrot cake they make. Hi, Dixie! Featured in 12 Desserts for Your Easter Table I find that you can tell a lot about someone based on the type of carrot cake they make. They are inexpensive and eliminate guesswork. Wait to top with frosting until the day you plan to serve them, and then serve within a few hours. Since my husband can’t have dairy and doesn’t care for cream cheese, I made a marshmallow icing (basically homemade marshmallow fluff) and it paired well, but I think next time I would make a dairy free buttercream for a more substantial frosting. Many recipes call for butter instead of oil and then wonder why their cupcakes are dry. This post about oven rack positions might help, too. I made these just tonight and he loved them!! People make all kinds of cupcakes – carrot cake cupcakes with nuts, carrot cake cupcakes with raisins and carrot cake cupcakes … Personally, I might add a touch more cardamon next time because I love the spice, but as written, the cardamon comes through without overwhelming. May God bless you! Beware though, this recipe makes far more than 24 regular sized cupcakes. I’m curious, where in the oven was the rack–center? This was my first attempt at making carrot cake and it was wonderful. YUMMMM. Thank you! Add nuts or leave them out — it's up to you! No changes to the original recipe. He ate 2 cupcakes!! I love the mysterious taste of cardamom, so I doubled the amount to 1 tsp. I also liked how light the texture was ( the reason I was searching for a new carrot cake recipe in the first place). Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners and set aside. Sugar and bananas are both sweet, but they don’t behave the same as ingredients. Topped with the fluffiest cream cheese frosting ever! Carrot Cake Cupcakes. Dolloped with some cream cheese frosting, it’s a carrot cupcake that emulates old times from way back when with a bit of a contemporary twist. I was intrigued by the cardamon and was not disappointed–these are delicious! Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, … We don’t currently calculate nutritional information on our recipes. Fold the dry and wet ingredients together: For this step, I switch to a rubber spatula or large spoon … Hi, Cara! These Carrot Cake Cupcakes (Small Batch) recipe with pineapple, coconut, walnuts, and raisins is a super moist carrot cake from scratch decorated with homemade cream cheese frosting. 3 Mix wet ingredients and carrots: Place the buttermilk, oil, sugar, eggs, vanilla extract, and orange zest together in a bowl and whisk thoroughly. Master the first step to baking like a pro: perfect creaming technique. In all, I love the depth of flavor of this carrot cake, the orange zest really comes through! In another bowl, sift together the flour, cinnamon, baking soda, and salt. Have these ingredients delivered or schedule pickup SAME DAY! I also thought the sugar was too much and used 1 cup and it worked perfectly. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder and salt. They are yummy, though! Follow these simple tips and you'll be frosting cakes like a pro. © 2020 Discovery or its subsidiaries and affiliates. However, I have a question – if I wanted to add raisin, should I increase some liquid as the raisin will absorb some liquid. I only made substitutions because of my husband’s lactose intolerance and what I had on hand. Sorry, our subscription service is unavailable. I made them in somebody else’s oven one time and we tried a few times before we got the temperature right! This mix made 36 fairy cake sized cakes. Enjoy! It … Instructions. Please try again later. Here’s the link to the King Arthur story if you’re interested. It’s good to know these work with GF flour baking blend. How to Make Carrot Cupcakes. A lot of old-fashioned carrot cake recipes are high in sugar. They don’t need any changes! We are big fans of having oven thermometers like this one. This apple-carrot cupcake recipe is slightly lower in sugar. Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases. Is it necessary to refrigerate cakes frosted with cream cheese frosting? Reply # Samantha Esqueda — April 16, 2017 at 9:15 pm . It’s best to freeze them before they have been frosted, but cream cheese frosting … In a separate bowl, mix the flour, baking soda, salt, cinnamon, … This is my new go-to recipe for carrot cake! Hi, Brenda! Next time I’m going to try a few swaps to see what happens. Pull up a chair! To make these cupcakes, simply: Make the cupcake batter. Please review the Comment Policy. Find the best carrot cake recipe, with or without pineapple, plus recipes for carrot cupcakes with cream cheese frosting, and other easy carrot-y treats. 5 Fold dry ingredients into wet, add walnuts: Fold the flour mixture into the carrot mixture, being sure not to over-mix. Enjoy! The frosting is so good too. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Those who prefer heavy amount of cloves and raisins are traditionalists; they have a penchant for nostalgia and reminiscing over their fragrant and fruity carrot cakes that encapsulate their childhood. I’d recommend using an online nutritional calculator like this one. I didn’t have cardamom so I just left it out. Most ovens don’t run true to temperature all the time. These Carrot Cake Cupcakes are one of my family’s favorite treats and everyone that tries these goes crazy for them! It will hold up really well in the freezer. Your comment may need to be approved before it will appear on the site. 3 cups grated carrots (less than 1 pound), 3/4 pound cream cheese, at room temperature, 1/2 pound unsalted butter, at room temperature, Copyright 2001 Barefoot Contessa Parties!, All Rights Reserved. I tried it and I am so happy with the result. The best carrot cake recipe I’ve ever tried. They couldn’t believe they were gluten free. I made a dairy free version, so swapped the buttermilk for almond milk and used a baking block and violite for the cream cheese frosting. We spiffed up this post to make it sparkle. I think she was asking if you needed to keep them refrigerated after frosting. I find that those who enjoy pineapple and coconut in their carrot cake are a bit more flamboyant and unpredictable than the average baker and, likely, have a tiki shirt in their closet. No, you shouldn’t need to refrigerate the cupcakes before frosting. Spread or pipe onto cooled cupcakes. In another bowl, whisk together the oil, eggs, milk and vanilla. , then beat in the oven to 350°F ( 177°C ) about oven rack positions might help,.! They are topped with decadently rich cream cheese frosting, you shouldn ’ t have walnuts so i the. For hot weather and cream cheese and powdered sugar m curious, in! Them out — it 's up to you tin with paper liners overall cake has more of! 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