Carrot Cupcakes with Cream Cheese Frosting


I love carrot cake and a while ago I made this most amazing moist scrumptious carrot cake with a cream cheese frosting. Tonight I made my awesomeChicken and Dumplings and had some left over carrots. I decided to make my moist carrot cake but then realized I would not eat the whole cake. I knew I could bring it into work but decided it would just be a hassle to transport. Instead I decided to take my recipe and make it into cupcakes. They turned out just as delicious and moist as my cake. I topped them with my favorite cream cheese frosting and made a cute little carrot design to add style.

I hope you all enjoy this recipe as much as my mom and dad, and hopefully everyone at work does. 🙂

Ingredients: (makes about 20 cupcakes)

2 Cups All-purpose flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1/2 teaspoon all spice

1/4 teaspoon ground cloves

1 1/2 Cups sugar

3/4 Cup canola oil

1/2 Cup buttermilk

3 eggs

3 Cups shredded carrots

Cream Cheese Frosting (recipe follows)

Preheat oven to 350 degrees and line cupcake pan with liners.

In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, all spice, and cloves. Set aside.

In a large bowl, whisk together sugar, oil, buttermilk, and eggs. Add flour mixture and stir until combined and smooth.

Fold in shredded carrots.

** Note on the carrots: I buy whole carrots and then use a vegetable peeler and peel them down to the core. I give the shredded carrots a rough chop so that there will not be long strands when you bite into the cupcake.

Scoop into cupcake liners until about 3/4 full.

Bake for 18-20 minutes until a toothpick comes out clean. Do not over bake to prevent drying out.

Allow to cool and top with cream cheese frosting.

Cream Cheese Frosting Recipe

4 ounces cream cheese, room temperature

4 Tablespoons unsalted butter, room temperature

1/3 Cup packed light brown sugar

1 teaspoon vanilla

1 1/2 Cups powdered sugar

Cream together cream cheese and butter. Add sugar and vanilla. Slowly add powdered sugar and allow to mix for 2 minutes until fluffy.

Directions for Carrot Design on top of cupcake: For Orange Carrot, take about 2 Tablespoons of frosting in a separate bowl and add 2 drops of yellow food coloring and 1 drop of red food coloring. Stir and scoop into a small Ziploc bag. For Green stem, take about 1 Tablespoon of frosting in a separate bowl and add 2 drops of green food coloring. Stir and scoop into a small Ziploc bag. Cut a small opening in the corner of the bags and pipe on Carrot design.



About kristinegough86

I have the passion to bake and love trying new recipes! I work at a school for children with disabilities as a manager of a cafe. This cafe allows the students learn the ability to work with the public and in the near future I am going to be able to bake with the students and let them learn about the love and passion there is to baking. :) I prefer baking over cooking although I do love to cook as well. I hardly ever repeat a recipe. I love my family, dogs, friends, and job. One day I will have my own bakery and I can not wait. Until then I am going to continue baking my little heart out.

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