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Carrot Cake Cupcakes
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Carrot Cake Cupcakes

Yes, dessert can SOMETIMES be healthy.  Well, at least you can pretend it is a little at least!
Course Dessert, Snack, Sweets
Cuisine Worldwide
Keyword carrot cake, Carrot Cupcakes, easy carrot cake, homemade carrot cake, madagascar vanilla beans
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 portions
Calories 475kcal
Author AnotherFoodBlogger

Ingredients

Cupcakes

  • 130 g flour
  • 150 g sugar
  • 160 ml Squeaky Gate 'mild one' olive oil
  • 2 eggs beaten
  • 1 tsp cinnamon
  • 1 tsp vanilla bean puree
  • 1 tsp baking soda
  • .5 tsp baking powder
  • 1 pinch salt
  • 250 g grated carrots approx 4 large
  • 30 g chopped walnuts or pecans optional
  • 30 g raisins or sultanas

Frosting

  • 450 g icing sugar
  • 115 g butter softened
  • 225 g cream cheese softened
  • 1 vanilla bean cut in half & seeds removed

Instructions

Cupcakes

  • Combine the grated carrots and Squeaky gate 'mild one' olive oil. Set aside.
  • Combine the flour, sugar, spices, baking soda & powder together.
  • Gently add the flour mixture to the carrots until just combined.
  • Slowly stir in the eggs, nuts & raisins and spoon into cupcake tray.
  • Bake in oven @ 180c for 12 - 14 mins keeping an eye on them not to burn. Cupcakes are cooked when golden on top and a skewer comes out just clean.

Frosting

  • Beat the butter, cream cheese & vanilla together in a stand mixer OR using your muscles!
  • Slowly add icing sugar and beat until no lumps remain.

Notes

 

Essential Tools

  • box grater
  • large mixing bowls
  • cupcake tray & liners
  • sharp knife
  • chopping board
  • whisk
  • kitchen scales & measuring spoons
  • stand mixer OR lots of elbow grease!

Tips/Tricks

  • don't over mix your cupcakes as this will decrease the airiness of them
  • if you don't own piping bags then you can always use a ziplock bag and cut the corner of it - effective and cheap
  • when testing the cupcakes for doneness the tops should be springy, remember as they cool they will continue to cook so keep an eye on them over the last few minutes
  • cupcakes will last a about 5 days in the fridge OR 2 days in my house

Nutrition

Calories: 475kcal | Carbohydrates: 66g | Protein: 4g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 195mg | Potassium: 213mg | Fiber: 1g | Sugar: 53g | Vitamin A: 3770IU | Vitamin C: 1.3mg | Calcium: 48mg | Iron: 1.2mg