Carrot Cake Cupcakes

For these carrot cupcakes it is best to refrigerate then, tightly wrapped overnight. This makes the spices and moistness of the carrot even more delightful.


For cupcakes
4 medium carrots, coarsely grated
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup oil
3 eggs
1 cup brown sugar
1 teaspoon pure vanilla

For icing
1 1/4 cups powdered sugar
1/2 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice


1. Preheat oven to 350F. Line 12 muffin cups with paper liners.
2. In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In another large bowl whisk together the oil, eggs, brown sugar, carrots, and vanilla. Stir in the flour mixture until it is just combined.
4. Divide the batter evenly among the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.
5. Cool completely, wrap tightly and refrigerate overnight.
6. Meanwhile sift the powdered sugar into a bowl and add the orange zest and 2 tablespoons juice. Stir together, keep adding juice until the icing is smooth.
7. Dip each cupcake into the icing and let the excess run off.
8. Decorate as desired with sprinkled or coconut or nuts. Let the icing set for 15 minutes.

Author: Rachael Daylong

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