Carrot Cupcakes recipe - ingredients, nutrition and when to eat it
These small cakes are baked with carrots and cinnamon until moist, then topped with smooth cream cheese frosting.
These small cakes are baked with carrots and cinnamon until moist, then topped with smooth cream cheese frosting. Sweet with a gentle spice, they’re lovely enjoyed slowly with afternoon coffee or tea.
Snacks & desserts · 35 minutes to cook
Tips: If the carrots release a lot of water, gently press them with a paper towel to remove some moisture.
Tips: Don’t overmix the batter, as the cupcakes can become dense; stop when no dry flour remains.
Tips: Let the cupcakes cool completely before adding the cream cheese frosting so it doesn’t melt.
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Ingredients (1 serving)
- Flour — 35 g
- Carrot — 35 g
- Sugar — 18 g
- Egg — 0.5 pc
- Butter — 15 g
- Baking powder — 0.3 tsp
- Ground cinnamon — 0.3 tsp
- Walnuts — 8 g
- Cream cheese — 20 g
- Vanilla extract — 0.3 tsp
- Sugar — 6 g