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Garden Recipes

Category

Dessert - Cakes

yum.. smells good!

CARROT CUPCAKES WITH CREAM-CHEESE FROSTING

Prep Time:

Cook Time:

40 Minutes

25 Minutes

Serves:

18 Cupcakes

Level:

Intermediate

About the Recipe

A well deserved sweet treat for all those busy Gardeners. By cake or cupcake, this is a wonderful recipe of fruits, nuts and your garden carrots. Be sure to tuck one away for later :) Enjoy!

Recipe Card No.

9

Credits: Image credits acknowledged Creative Common  license where known

Ingredients

   Based on single portion   

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 cup sugar

  • 1/3 cup brown sugar

  • 1/2 cup vegetable or canola oil

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

  • 1-1/2 cups grated carrots (about 2 carrots)

  • 1/2 cup raisins

  • 1/2 cup chopped walnuts

  • Cream Cheese Frosting


CREAM CHEESE FROSTING INGREDIENTS


  • 1 package (8 ounces) cream cheese

  • 2 tablespoons unsalted butter, softened

  • 1 cup confectioners' sugar

  • 1/2 teaspoon vanilla extract


Garden Recipe
Garden Recipe
Garden Recipe

Preparation

Step 1

    Preheat oven to 350°F (175°C). 


Step 2

    Prepare muffin tins with paper liners (18 cups in all).


Step 3

    In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt; set aside.


Step 4

    In bowl of a standing mixer with a paddle attachment, beat together eggs, sugar, brown sugar, oil, milk, and vanilla on medium speed until light in color and thickened in texture, about 2 minutes.


Step 5

    Turn off motor. Add flour mixture and combine on low speed until just incorporated. Remove bowl from mixer and stir in carrots, raisins, and walnuts by hand.


Step 6

    Fill muffin cups two-thirds full. Bake cupcakes until brown and a toothpick inserted into the center comes out clean, about 25 minutes. 


Step 7

    When done, remove cupcakes from pan to a wire rack. Let cool to room temperature. When cool, top each cupcake with 

Cream Cheese Frosting.


Frosting

In the bowl of a standing mixer with whisk attachment, combine all ingredients until smooth. Yield: 1-½ cups.


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Note - CAUTION the heated mixture and cooking pans will be super HOT, please take care.


Enjoy!


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Recipe courtesy of Yankee Magazine


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