Recipe: Tasty Carrot Cake Cupcakes

Carrot Cake Cupcakes. I like to see myself as inventive, strange, and maybe even quirky — my carrot cake is a carrot cupcake (I like to think I'm a wee bit adorable, too). Toasted walnuts add a certain bittersweet and earthy taste to the cupcakes. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.

Carrot cake cupcakes always seem to get tucked away with the Easter recipes, but they truly are fabulous year round. I love how you find so much variety when it comes to carrot cake recipes. People make all kinds of cupcakes - carrot cake cupcakes with nuts, carrot cake cupcakes with raisins and carrot cake cupcakes with pineapple. You can cook Carrot Cake Cupcakes using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Carrot Cake Cupcakes

1. It's 200 grams of Grated carrots.
2. You need 3 of Eggs.
3. You need 125 ml of Oil.
4. It's 10 ml of Vanilla.
5. You need 200 grams of Sugar.
6. You need 50 grams of Brown sugar.
7. It's 180 ml of Buttermilk.
8. You need 300 grams of Flour.
9. Prepare 2 tsp of Baking soda.
10. Prepare 2 grams of Salt.
11. You need 2 tsp of Cinnamon.
12. It's 1 tsp of Nutmeg.
13. You need 1/2 tsp of Cloves.
14. It's 1/2 tsp of Ground ginger.
15. You need 100 grams of Walnuts.
16. Prepare 130 grams of Raisins.
17. You need 120 grams of Crushed pineapple with juice.

These carrot cake cupcakes are a modified version of my favorite carrot cake. The recipe is almost identical to the cake portion except for a bit more liquid in the batter — the original is perfect for cake but I found it to be too dense in the small space of a cupcake liner and added some milk for a bit of levity. Your Carrot Cake Cupcake recipes is beyond words. I made them yesterday with your cream cheese frosting and OMG, they rock.

Carrot Cake Cupcakes instructions

1. Place raisins in a bowl with the pineappe, Let soak for at least an hour. Toast walnuts either in the oven or on stove until fragrant. Finely grate carrots..
2. Preheat oven to 375F/190C and prepare your tins. In a bowl, add flour, soda, spices, and salt and whisk to combine..
3. In another bowl, mix the eggs and sugars on medium speed for about 5 minutes or until the mix is pale and double in volume. Add in the oil and vanilla..
4. Alternate the buttermilk with the flour mixture, reserving a bit of flour to dust the walnuts with. Add the carrot and raisins and mix. Add the walnuts and last of the flour until just combined. Spoon into tins..
5. This recipe actually made 24 cupcakes, 6 egg shaped individual cakes, and two 6" round layers. Omitting the walnuts and/or raisins will give you less..
6. Bake for 15 minutes or until a toothpick comes out with dry crumbs..
7. These get better the next day so make a batch up ahead of time and make your frosting day of..

I can't wait to make the cake. Without a doubt the best Carrot Cake Cupcakes I've ever had. Thanks for sharing your recipes with the world. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and. Carrot Cake with Pineapple Frosting "Delicious!