Carrot cake is one of those things I’ve always disliked. A lot. Recently though, a friend of mine requested some carrot cake cupcakes for his birthday and I gave in and agreed to make some. And you know what: I really like them. I’ve gone for a quite heavily spiced recipe with plenty of cinnamon, ground cloves and nutmeg which makes them perfect for autumn. They’re topped with a simple cream cheese frosting, which is always a winner and dusted with more cinnamon. I’ve also decided to grate my carrots quite coarsely just because I like the texture it creates, if you prefer you can also grate it finely and the batter and cupcakes will be a lot smoother.
- 160ml Vegetable Oil
- 110g Caster Sugar
- 100g Dark Soft Brown Sugar
- 3 medium Eggs
- 200g Plain Flour
- 1 tsp Vanilla
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 200g Grated Carrots
Cream Cheese Frosting:
- 50g Soft, Unsalted Butter
- 125g Cream Cheese
- 350g Icing Sugar
- 1 tsp Vanilla Extract
Cinnamon to decorate
Preheat the oven to 175 degree C. Line a 12 hole cupcake tin with cupcake liners.
Place flour, two types of sugar, baking powder, salt and the spices in a large mixing bowl and whisk together until they’re well combined.
Combine oil, eggs, vanilla and carrots in another bowl and whisk together.
Add the wet to the dry ingredients and fold them in using a spatula. Make sure that the batter is well combined and that there are no more lumps of sugar left.
Evenly divide the batter between the 12 cupcake liners. They should be filled up about 3/4 of the way. Don’t worry if there is a bit of batter left over, if you overfill the liners the cupcakes won’t bake nicely.
Bake the cupcakes for about 22-25 minutes. They’re done when you can push a finger lightly into the middle of the cupcake top and it springs back or you can stick a skewer in and it comes out clean. Let them cool down in the tin for 15 minutes and then transfer them onto a cooling rack and let them cool completely.
For the cream cheese frosting place the soft butter into a large bowl and start whipping it up using a hand or stand mixer. After a few minutes scrape down the bowl and add the cream cheese and the vanilla extract and give them a quick mix until the butter and cream cheese are roughly combined. Sieve half of the icing sugar into the bowl and then combine the ingredients on a slow speed until they start coming together, then repeat with the other half of the icing sugar. Only mix until the cream cheese frosting is smooth. If you over whip cream cheese it will go runny and the frosting will go too soft.
Transfer the cream cheese frosting to a piping bag fitted with a large round nozzle (I’ve used an ATECO 808) and pipe little swirls of frosting on the cupcakes.
Finally dust the cupcakes with cinnamon.