• greenhornofplenty

carrot cake cupcakes

Prep: 5min | Resting: 10min | Baking: 35min

Complexity: 1/5

ingredients:

(makes 8-10)

  • 60g (1/4 cup) sugar

  • 30g (1/8 cup) brown sugar

  • 75g (1/4 cup) olive oil

  • 75g (1/4 cup) runny honey

  • 1 egg

  • 1/4 tsp vanilla

  • 1/4 cup orange juice

  • 1/4 cup cream

  • 200g (1 cup) flour

  • 1 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

  • 1/2 tsp ground ginger

  • pinch of nutmeg

  • 2 carrots, finely grated (1 cup)

For the cream cheese frosting:

  • 50g cream cheese

  • 1/2 tsp icing sugar

  • 1.5 tbsp butter, room temperature

* Optional: sprinkles


method:

Preheat oven to 175°C.

Line a cupcake tray with paper liners.

In a bowl combine sugars, oil, honey, egg, and vanilla. Gradually add the orange juice and cream, then add all dry ingredients. Lastly spoon in the carrots.

Pour batter into the cupcake lines and bake 35 min.

Allow to cool on a wire rack.

Whisk the frosting ingredients. Top the cupcakes, and add the sprinkles.



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#greenhornofplenty

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