Carrot Cake Cupcakes

I’ll be real, I’m not the biggest fan of carrot cake, but these are pretty good!  I think the usual nuts and raisins in carrot cake are displeasing to me because they turn a delicious cake into more a muffin.  When I want to eat a muffin, I eat a muffin, but when I want to eat a cupcake, I don’t want any muffin in it!

Nicole requested these about a month ago to give to her dad on Father’s Day.  He loves carrot cake and nuts, but can no longer eat nuts.  After a long discussion we settled on some carrot cake cupcakes with an almond cream cheese frosting.  This is a simple cupcake, but very moist and tender with a great flavor.  Once you top that off with a cream cheese frosting, you have yourself a cupcake!  The almond adds just the right amount of interest!

In completely unrelated news, my roommate Stacey is running a half marathon on August 4th in honor of her dear, sweet nephew Axel.  Her entire family is running in memoriam for Axel and to help heal their own hearts.  They are raising money for the charity Miracles of Mito, and more information can be found on their website.  I have watched Stacey train hard for this event and I am honored to help the charity in anyway that I can.  Please visit their site and keep their family in your prayers.

Print the Recipe.

Carrot Cake Cupcakes
Adapted from Ellie Krieger via Food Network Cupcake App
Yield – 12 cupcakes

3/4 cup whole wheat pastry flour (Bob’s Red Mill)
1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
pinch of fresh ground nutmeg
3/4 cup firmly packed light brown sugar
1/4 cup canola oil
2 eggs
1 1/2 cups finely shredded carrots
1/2 cup natural, unsweetened applesauce
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

  1. Preheat the oven to 350 F.
  2. Sift together the flours, soda, salt, cinnamon, and nutmeg.
  3. In the bowl of a stand mixer with the paddle attachment, beat together the brown sugar, oil, and eggs.
  4. Use a mini food processor to shred the carrots.  Measure the shredded carrots.  Add the carrots, applesauce, vanilla, and almond extract to the mixing bowl and again mix until everything is well combined.
  5. On low speed, add the dry ingredients and mix until just combined.
  6. Use a standard size ice cream scoop to place the batter in lined cupcake pans.  Bake for 18 minutes.
  7. Let cool completely before frosting.

Cream Cheese Frosting
1 1/2 sticks (12 table.) unsalted butter, room temperature
4 ounces cream cheese
4 cups (1 lb) powdered sugar
1/2 teaspoon almond extract

  1. In a mixer with a paddle attachment beat the butter and cream cheese together until fluffy.
  2. Add in the powdered sugar ½ cup at a time until well combined and then beat in the almond extract.
  3. Pipe on the cupcakes and sprinkle with orange sprinkles
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1 Comment

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One response to “Carrot Cake Cupcakes

  1. Pingback: Cookie Butter Puppy Chow | Pale Yellow

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