Monday, 23 September 2013

Moist Carrot Cupcake with Cream Cheese Frosting

Carrot cake is one of the easiest recipe around. It is also a personal favorite because of the moist texture and not forgetting the walnuts. So I made some carrot cupcakes for a gathering with some friends last Saturday and feedbacks from them are good. And that makes me happy. Carrot cakes is a really easy cake to make. You should try it. Just mix the wet and dry ingredients. That's it!

So far I have been using cream cheese frosting for my cupcakes because they don't taste too sweet and I do not like the buttery flavors from buttercream frosting.

So, here's the recipe.


1 1/3 cups all-purpose flour or plain flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup walnuts, chopped
2 eggs
2/3 cups granulated white sugar
2/3 cup canola oil (or vegetable, sunflower. corn oil)
1/2 tsp vanilla extract
2/3 cup unsweetened applesauce (or grated apple / crushed pineapple)
1 1/3 cups finely grated raw carrots


Preheat oven to 180 Degree C.

In a large bowl, whisk together the flour, baking soda, salt and ground cinnamon.. Fold in the chopped walnuts. I will usually prepare the dry ingredients beforehand where I just mixed them together and store in a container. As for the walnuts, I usually prefer to roast them for a few minutes.

In another large bowl, whisk the eggs until lightly beaten. Then whisk in the sugar, oil and vanilla extract until slightly thickened. Fold in the applesauce and grated carrots. 

Fold this mixture into the flour mixture until incorporated. Evenly fill the baking cups with the batter.

Bake for about 20-23mins or until a toothpick comes out clean,

Remove from the oven and place on a wire rack and let cool completely before frosting.

For the frosting, I always used the cream cheese frosting recipe from Glorious Treats


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