adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot Cake Cupcakes
Carrot Cake Cupcakes
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
The ultimate carrot cake cupcakes with creamy frosting, perfectly moist and spiced to perfection. Customize with or without nuts.
Ingredients:
  • 1 cup (100 g) chopped walnuts
  • 1 pound (450 g) carrots (about 3 1/2 cups, grated)
  • 1/2 cup (120 ml) of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes)
  • 2 cups (400 g) sugar
  • 1 cup (240 ml) vegetable oil
  • 1 tablespoon orange zest
  • 3 cups (400 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • Cream Cheese Frosting:
  • 1 cup unsalted butter, softened
  • 16 ounces Philadelphia cream cheese
  • 2 cups powdered sugar, sifted
Instructions:
  • Preheat the oven to 350°F. Toast walnuts for 5 to 8 minutes until fragrant. Let them cool. Line 2 muffin/cupcake pans with liners.
  • Whisk sugar, eggs, oil, buttermilk, orange zest, and vanilla in a bowl until well combined. Gently fold in the grated carrots.
  • Combine the dry ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom in a separate bowl.
  • Gently combine: Mix the flour mixture into the carrot mixture until just combined, being careful not to over-mix. Gently fold in the toasted walnuts until evenly distributed.
  • Pour batter into cupcake liners, filling halfway. Bake at 350°F until a toothpick comes out clean or with a few crumbs, 19-21 minutes. Rotate pan after 15 minutes. Cool cupcakes in tin for 5 minutes, then transfer to wire rack to cool completely.
  • Prepare the frosting by combining cream cheese and butter until smooth. Gradually add powdered sugar and blend until creamy. Frost the cooled cupcakes using a spreader or piping bag.

Similar Recipes