For weeks I’ve been dying to try baking a carrot cake (or cupcakes) because it’s an awesome cake and it has carrots (thank you Captain Obvious) which means it’s super duper healthy or I like to believe so with every bite I take . I mean you can’t argue with carrots, everything that has carrots it’s automatically deemed beneficial, full of vitamins and should be served frequently. Period !
These cupcakes should out turn out really moist and fluffy, so don’t worry about the runny consistency of the batter. Once you bake them and let them cool, they will stay together, without turning dry.
What’s really cool about this recipe, except for the already mentioned addition of carrots, is that you can either have an awesome cake, genius cupcakes or muffins, if you skip the cheese cream . Mind you, this does not mean that the only difference between cupcakes and muffins is the frosting, but in this case will make an exception. I am pretty confident that everything will turn out peachy perfect and I don’t see any particular thing that might get wrong, as long as you follow the recipe. This was also my first time to bake these and they came out wonderful. Everyone loved them (I have my personal testers ).
Here’s a nice decorating idea for Easter : place on the frosting either 3 M&Ms in different colors (the ones with nuts, from the yellow package) or some chocolate eggs (the small ones, not those with surprise inside).
1 cup (200 grams) brown sugar
3/4 cup (180 ml) vegetable oil
1/4 cup (60 grams) Greek yogurt (or regular yogurt)
3 large eggs
2 teaspoons vanilla extract
2 cups (300 grams) all-purpose flour, sifted
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (about 3 medium to big size carrots ) very finely grated carrots (I used the smaller side of the grater)
1 cup nuts (200 grams ) (I used store bought mix of cashew, hazelnuts, brazil nuts and walnuts, keep 14 nuts whole for decorating )
Cream cheese frosting
1/2 cup (100 grams) cream cheese, at room temperature (don’t leave it outside from more than 1hours, it can separate the frosting)
50 grams butter, at room temperature 1 cup (100 grams ) powder sugar
1 teaspoon vanilla extract
1 tablespoon (15 ml) heavy cream
Yields 14 cupcakes
Have the carrots grated and the nuts chopped, ready to use when needed.
- Preheat oven to 190 degrees Celsius
- In a large bowl, add the sugar, oil and yogurt. Gradually add the eggs, mixing after each egg addition until well combine. Pour vanilla extract and mix.
- In a separate bowl mix flour, baking soda, cinnamon and salt. Add over the oil mixture, in 2 additions and combine everything using the spatula, you won’t need the mixer for this batter.
- Add the grated carrots and the chopped nuts into the batter and combine until the carrots and nuts are equally distributed in the batter.
- Line a muffin tin with cupcakes liners and spoon the batter into the liners, all the way up….a full liner of batter (I prefer to put 2 liners instead of just 1 so the pattern on the paper is still visible. Since the cupcakes/muffins are usually greasy and moist, this affects the paper of the liners if you don’t have greaseproof ones)
Cheese Cream Frosting
- In a medium size bowl, cream butter and cream cheese together, until light and fluffy, for about 1 minute, on low speed .
- Add powder sugar, in 2 additions, and keep mixing until it stiffens a bit (due to the cream cheese it won’t be as stiff as the buttercream frosting).
- Add vanilla extract and heavy cream and continue to mix for 2 more minutes.
- Fill a piping bag with the cream cheese and make a blob on each cupcake.
To fill the piping bag easier, place the bag in a glass, with half of the bag in the glass, half over the glass).
You don’t need any piping nozzle, just cut the bag at the end of it and you can easily frost with that. Here‘s one of my ultimate favorite tutorials on how to decorate a cupcake with a blob (min 06.00) (be aware, she’s using these techniques with buttercream, a stiffer frosting than cream cheese based one )
Inspiration: “Art of Cooking” by Danuta Rudnicki, recipe by Sara Rakestraw, Spencer, Virginia, USA
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