Carrot Cake Cupcakes
Carrot cake was first made in medieval Europe when sugar and sweeteners were scarce, so carrots were used as a substitute for sweeteners.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 200 gram Carrots
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Vegetable oil
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 unit Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Crushed pineapple
- 0.5 cup Chopped walnuts
- 1 cup Cream cheese
- 0.5 cup Unsalted butter
- 2 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). In a large bowl, combine the grated carrots, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until well combined. Fold in the crushed pineapple and chopped walnuts. Line a muffin tin with cupcake liners and fill each liner about 2/3 full with the batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. In a mixing bowl, beat the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled cupcakes with the cream cheese frosting. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 34g12%
- Sugars 22g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.