Calling all carrot cake lovers! Our carrot cake cupcakes are both fun, delicious and great for the whole family.
Carrot Cake Cupcakes
- Author
- Nourishing Group Kitchen
- Prep Time
- 45 minutes
- Cook Time
- 30 minutes
- Servings
- 12-18
- Category
Snacks
Ingredients
- 2/3 cup sultanas
- 100g coconut oil
- 1/2 cup maple syrup
- 2 eggs
- ½ cup almond / coconut milk
- 2 cup wholemeal flour
- 10 Nourishing Bubs Carrot Blocks, defrosted
- 1/2 cup grated carrot
- ½ tsp all spice
- 1/2 tsp cinnamon
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- Cream Cheese Frosting: 125g Cream Cheese, 300g Ricotta, 1/3 – 1/2 cup Maple Syrup (depending on desired sweetness).
Directions
- Preheat oven to 180°C.
- Line a 12-hole baking tray tin with muffin cases (you may need 6 extra).
- Combine oil, maple syrup, vanilla, eggs, carrot puree, grated carrot and almond milk in a bowl and whisk to combine.
- In a separate bowl combine flour, all spice, cinnamon, salt and baking powder and mix to combine.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Stir in sultanas until well distributed throughout mixture.
- Spoon mixture into prepared pans, filling ¾ way up.
- Bake for 25-30 minutes or until golden brown and when tested with a skewer it comes out clean.
- While cupcakes are cooking, prepare the frosting by combine cream cheese, maple syrup and maple syrup.
- Beat with electric mixture for 3-4 minutes. Adjust sweetness to your liking.
- Once cupcakes are ready, remove from the oven and allow to cool on a wire rack.
- Spread generously with frosting and top with cake toppers if you desire.
- We made little carrots out of fondant for Easter! Enjoy.
- NB: Unfrosted cupcakes can also be stored in the freezer for 3 months.