This carrot cupcakes recipe are so easy to make and they match so well with a simple soft cheese frosting.
Ingredients for carrot cupcakes:
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil (I used sunflower oil)
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups grated carrots
Ingredients for the soft cheese frosting:
- 1 package (8 ounces/225 grams) cream cheese, softened
- 1/4 cup butter, softened
- 1-2 cups confectioners sugar (for me it’s enough only 1 cup of sugar)
- optional: coconut flakes, chopped pecans, raisins.
Preheat oven to 180°C/350°F.
Prepare a muffin pan.
In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt, gradually add to egg mixture. Stir in carrots.
Bake for 30-45 minutes or until there are ready (to be sure, until a toothpick inserted in the middle comes out clean).
After 5 minutes in the pan, transfer to a wire rack to cool completely.
You can serve them just like this or prepare a cheese frosting. Recipe to the next picture. 🙂
Recipe for the cheese frosting:
In a large bowl, beat the cream cheese and butter until fluffy. Gradually, at low speed, add in the confectioners sugar. Taste, you might see you need less or more sugar for your taste. Refrigerate the cream for an hour before decorating the cupcakes (helps to stabilize the butter, if cooled).
Add the frosting in any decorations you wish, swirls or just drop it on the muffin using a spoon.
You can save this picture for later, with only the ingredients of the carrot cupcakes recipe.
Recipe inspired from TasteOfHome.