How To make Carrot Cake Cupcakes
1 3/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoons salt
4 eggs
1 1/2 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla
1 cup vegetable oil
2 tablespoons orange juice
3 cups carrots -- grated
1/2 cup finely chopped walnuts
1/2 cup semisweet chocolate chip morsels
Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a mixing bowl, beat the eggs at medium speed until blended. Gradually beat in the granulated sugar and the dark brown sugar. Add the vanilla, vegetable oil and orange juice and mix until combined and smooth. On low speed mix in one-third of the flour mixture. Scrape down the sides as necessary. Continue to add the flour mixture in thirds until just smooth. Fold in the grated carrots, walnuts and chocolate morsels. Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 to 20 minutes and remove from muffin tins. Frost with Cream Cheese Frosting.
How To make Carrot Cake Cupcakes's Videos
Easy Carrot Cake Cupcakes
This is our favorite recipe for carrot cake cupcakes! They are 100% made from scratch, easy to make, versatile and utterly delicious. These incredible cupcakes are also inspired by one of our most popular recipes: carrot cake! ⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
CARROT CAKE CUPCAKES
• 1 ¼ cup (160 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1/4 teaspoon ground cardamom, optional
• 1/8 teaspoon freshly grated nutmeg, optional
• 1/2 cup (118 ml) canola or other vegetable oil
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (95 grams) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 ½ cups (150 grams) grated peeled carrots, 2 to 3 medium carrots
• 1/4 cup (32 grams) coarsely chopped pecans, optional
• 1/4 cup (32 grams) raisins, optional
CREAM CHEESE FROSTING
• 4 ounces (113 grams) full-fat block cream cheese, softened to room temperature
• 2 tablespoons (57 grams) unsalted butter, softened to room temperature
• 1/2 teaspoon vanilla extract
• Pinch fine sea salt
• 1 ½ cups (180 grams) powdered sugar or confectioners sugar, plus more as needed
• Pinch ground cinnamon or ground cardamom, optional
• 1/4 cup (32 grams) coarsely chopped pecans, optional
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Classic Carrot Cake Recipe | Cupcake Jemma
Can you get more Classic than a Carrot Cake? This is the perfect recipe for all you beginner bakers out there and an absolute must for your baking repertoire. This Carrot Cake recipe is moist, flavorful and ridiculously more-ish topped off with a tangy Cream Cheese icing making it the perfect accompaniment to this Carrot Cake. If you have the time to wait I recommend you bake it the day before you serve it to let the sponge relax and the flavours mature.
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Tin Size:
My load tin is 31cm long and 13cm wide and 8cm in depth. Which holds the same amount as any 2lb loaf tin.
For the Carrot Cake:
225 ml/g Sunflower or Vegetable Oil
120g Caster Sugar
120g Light Brown Sugar
3 Eggs
210g Plain Flour
3/4 tsp Bicarbonate of Soda
3/4 tsp Baking Powder
Good pinch of Salt
1.5 tsp Cinnamon
125g Nuts - I use a mixture of Walnuts and Pecans
175g Carrots
For the Cream Cheese Icing:
50g Unsalted Butter
75g Full Fat Cream Cheese
250g Icing Sugar
Here is a link to the AMAZING Maple Pecans that I use to decorate my Carrot Cake:
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Carrot Cake Cupcakes
These moist and fluffy carrot cake cupcakes are beyond delicious with toasted walnuts, a perfect mix of spices, and lots of perfectly sweet, cream cheese frosting. Moist but NOT oily! And by the by that cream cheese frosting is the BEST!
Recipe:
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Moist Carrot Cupcakes
#moistcarrotcupcakes
MOIST CARROT CUPCAKES
Ingredients:
1 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
2 tsps. vanilla extract
2 1/4 cups all purpose flour
2 tsps. baking soda
1 tsp. baking powder
3 tsps. cinnamon powder
1 tsp. salt
2 cups shredded carrots
1 can pineapple crushed
chopped walnuts and pecans
Carrot Cake Cupcakes Recipe
These carrot cake cupcakes have all of the delicious elements of a traditional carrot cake, but in a much smaller form! These cupcakes are the perfect treat to eat after dinner, on the go — there's never a wrong time to enjoy a carrot cake cupcake!
#Recipe #Cupcakes #Food
Read Full Recipe:
How to make Carrot Muffins - Simple, Tasty and Healthy
Easy Carrot Muffin Recipe!
you will love these carrot muffins. Extremely moist and easy.Made with love.
ingredients
2 CUPS ALL PURPOSE FLOUR
1/4 TSP SALT
2 TSP BAKING POWDER
1/2 TSP BAKING SODA
4 EGGS
1 CUP BROWN SUGAR
3/4 CUP VEGETABLE OIL
1 TSP VANILLA
2 to 3 cups of grated carrots
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other carrot recipes on the channel:
CARROT LOAF
CARROT CAKE
Extra large carrot cake
HEALTHY OATMEAL CARROT CAKE
EASY CARROT MUFFINS