Carrot Cake Cupcake PT35M https://img5.recipesrun.com/201907/2019/1028/fd/6/943184/300x200x90.jpg This is a pretty simple bake that doesn’t take too long to prepare and would work really well alongside other classic cake cupcakes such as coffee and walnut or lemon drizzle, both of which I’d love to try soon. I really really love carrot cake and this recipe is pretty much a carrot cake recipe in cupcake form. I always make my carrot cake with coconut oil and these cakes are no exception. They taste absolutely delicious and although not a particularly vintage bake, I had to share them anyway! 6 servings Ingredients: Chocolate Carrot or wallnuts to decorate Vanilla Extract 75 g Cream Cheese 100 g Icing Sugar 150 g Coconut Oil 2 Eggs 100 g Grated Carrot 50 g Raisins 50 g Chopped Walnuts 150 g Soft Brown Sugar 1 tsp. Baking Powder 150 g Self Raising Flour

Carrot Cake Cupcake

4.3

( By Tracy )

This is a pretty simple bake that doesn’t take too long to prepare and would work really well alongside other classic cake cupcakes such as coffee and walnut or lemon drizzle, both of which I’d love to try soon. I really really love carrot cake and this recipe is pretty much a carrot cake recipe in cupcake form. I always make my carrot cake with coconut oil and these cakes are no exception. They taste absolutely delicious and although not a particularly vintage bake, I had to share them anyway!

01 Information

Grade medium
Serving 6 servings
Prep Time 20 Mins
Cook Time 15 Mins
Total Time 35 Mins

02 Ingredients

Topping
- Chocolate Carrot or wallnuts to decorate
- Vanilla Extract
- 75 g Cream Cheese
- 100 g Icing Sugar
- 150 g Coconut Oil
- 2 Eggs
- 100 g Grated Carrot
- 50 g Raisins
- 50 g Chopped Walnuts
- 150 g Soft Brown Sugar
- 1 tsp. Baking Powder
- 150 g Self Raising Flour

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03 Method

Step 1

Preheat oven to 180 degrees c. Put 12 cupcake cases in a muffin tin.
Step 2

Sift the flour and baking powder together and then add the nuts, raisins, sugar and carrots and mix them well.
Step 3

Add the eggs and coconut oil to the mixture until they are well combined.
Step 4

Divide the mixture evenly between the cake cases, I use an ice-cream scoop for mine.
Step 5

Bake for around 15 minutes until cooked through.
Step 6

Allow to cool fully on a wire rack.
Step 7

To make the topping combine the icing sugar and cream cheese along with the vanilla until smooth.
Step 8

Pipe the topping onto the cakes and finish with a carrot or walnut decoration.
Step 9

Put the cakes into the fridge until the icing has hardened.

04 Author

Tracy

75 Recipes

Carrot Cake Cupcake

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