Carrot Cake Cupcake with Cream Cheese Frosting
This tried and true recipe has become a household favourite in my family. The kids and adults love these equally. The cupcakes are super moist and the cream cheese frosting is just divine! As with all of my baked goods, I try to reduce the sugar wherever possible, partially because I don’t like desserts that are too sweet and also because I feel less guilty about having seconds!!
I also made a whole carrot cake recently and it was dee-licious! So if you’ve got some extra carrots at home and want to make a “healthier” dessert than the usual vanilla or chocolate cake, I hope you give either recipe a try.
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I use the Breville All-in-One food processor/immersion blender to shred my carrots. I’ve been using it for a few years and love how powerful and versatile it is. I use it for making all my dips and blending soups as well.
Prep time: 15-20 mins | Bake time: 20-25 mins | Servings: 12 cupcakes
Cupcake Ingredients
¾ cup pecans
1½ cups all-purpose flour (spooned & leveled)*
1 tsp ground cinnamon
½ tsp table salt
½ tsp baking powder
¼ tsp baking soda
¼ tsp ground nutmeg (optional)
¾ cup packed dark brown sugar**
½ cup canola oil
1 large egg
2 cups carrots, finely grated
Frosting Ingredients
8 oz (250g) brick cream cheese
¾ cup unsalted butter
soften both to room temperature
1 tsp pure vanilla extract
pinch of table salt
1½ cup icing sugar, sifted
Instructions
Heat oven to 350°F.
Spread the pecans on a baking sheet and toast for 6-8 mins, turning once.
Chop pecan into small pieces and put aside 1/4 cup to sprinkle on the frosting later.
Whisk the flour with the next 5 dry ingredients in a medium bowl.
Mix the brown sugar, oil and eggs in a large bowl.
Add the carrots and mix until combined, then add the pecans.
Add the flour mixture about half a cup at a time to the wet mixture and gently fold in with a spatula until evenly mixed (do not over-mix).
Scoop batter evenly into 12 cupcake liners in a pad and bake for 20 to 25 mins, turn once.
Insert a toothpick in the center of the cupcake and if it comes out clean, then it's done!
Transfer cupcakes to a wire rack to cool completely before frosting.
Mix the softened cream cheese and butter with an electric mixer on medium speed until smooth, then add vanilla and a pinch of salt, mix again.
Reduce mixer to low speed and gradually add the icing sugar (about a quarter cup at a time, increase to medium speed until smooth. Spread generously on your cupcakes!
Recipe Notes
*Spoon & level method - do not scoop flour out of the bag/container with your measuring cup. Instead, use a spoon to scoop flour into your measuring cup and once full, use the back of a knife to level off the cup; do not tap the cup.
**use ½ cup of sugar if you want to cut down on sugar, it will still be delicious; if you like your cupcakes to be sweeter, then use 1 cup of sugar.
If you give this recipe a try, I’d love to know how it turns out.
Comment below or share a photo on IG and tag @emmaya.us.
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About Me
Hi there! I’m Tahmina - mom of two girls, an engineer, a passionate baker, a decent cook, and a creative event planner.
I’ve always enjoyed baking but became passionate about it after I had my first child. Now I combine my knowledge from working in the food industry and increased interest in food and nutrition to experiment with various ingredients and recipes.
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