Carrot Cake Cupcakes with Cream Cheese Frosting

(Makes a dozen cupcakes)

Carrot Cake Cupcake | Tiffany Chi Photography
Orange County, CA

MATERIALS

for cake
Vegetable Grater
2 Mixing Bowls or 1 Mixing Bowl & Stand Mixer
Standard Size Cupcake Tin
Cupcake Liners
Ice Cream Scoop

for frosting
Stand Mixer / Hand Mixer
Mixing Bowl
Pastry Bag & Star Tip or Small Spatula for Decoration

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Carrot Cake Cupcakes | Tiffany Chi Photography
Orange County, CA

INGREDIENTS

Cake
1 1/3 cups all purpose flour
2/3 cup granulated sugar
1 ½ tsp cinnamon
1 1/4 tsp baking powder
¾ tsp baking soda
¾ tsp nutmeg
¾ tsp ginger
2/3 cup vegetable oil
3 eggs, room temperature
1½ tsp vanilla extract
3 medium carrots, grated (about 3 cups)
2/3 cup walnuts, pecans and/or raisins, sultanas

Cream Cheese Frosting
8 oz. cream cheese, room temperature
4 tbs unsalted butter, room temperature
3 ¼ powdered sugar, sifted
½ teaspoon vanilla extract
pinch of salt

Carrot Cake Cupcakes | Tiffany Chi Photography
Orange County Photographer

DIRECTIONS

Cake

1. Preheat your oven to 350F and line your cupcake tin with cupcake liners.
2. Wash, Peel, and Grate 3 Medium Carrots. Set Aside.
3. Combine Dry Ingredients (flour, spices, and baking powder/sodas) in a separate mixing bowl. Quickly whisk ingredients together with a whisk.
4. Combine Wet Ingredients (sugar, eggs, vegetable oil, vanilla extract) in a stand mixer or use a hand mixer in another mixing bowl. Mix together on low – medium speed until homogenized.
5. Add Grated Carrot and give it a quick mix just to incorporate.
6. Add Nuts & Dried Raisins or Sultanas at the end and again, quickly mix just to incorporate. Do not overmix.
7. Using a standard ice cream scoop, scoop the cupcake batter into the standard cupcake tin (already lined with cupcake liners). Fill about 3/4th of the mold to get a nice rise & surface to frost.
8. Place in oven and bake 25 – 30 minutes.
9. Remove & Let cool for 15 – 20 minutes.
10. Cool down entirely before frosting!

Cream Cheese Frosting

1. Make sure your cream cheese and butter are both at room temperature to avoid lumps.
2. Combine cream cheese and butter in a mixer on low – med speed or using a hand mixer, combine within a mixing bowl.
3. Slowly add your sifted powdered sugar 1/2 – 1 cup at a time.
4. Add Vanilla Extract & a pinch of salt.
5. Frosting is ready to be piped or used to decorate immediately.
6. Once your cupcakes are cooled down, decorate with frosting & make sure you allow time for frosting to “set” in the refrigerator for 1 – 2 hours before serving.
   
   
   

enjoy!

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