Adorable Alpaca Carrot Cake Cupcakes Recipes

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EASY CARROT CAKE CUPCAKES



Easy Carrot Cake Cupcakes image

These carrot cake cupcakes are so simple to make. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cupcake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option.

Provided by Adam and Joanne Gallagher

Categories     Baking, Dessert

Time 45m

Yield Makes 12 Cupcakes

Number Of Ingredients 22

1 ¼ cup (160 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground cardamom, optional
1/8 teaspoon freshly grated nutmeg, optional
1/2 cup (118 ml) canola or other vegetable oil
1/2 cup (100 grams) granulated sugar
1/2 cup (95 grams) lightly packed brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 ½ cups (150 grams) grated peeled carrots, 2 to 3 medium carrots
1/4 cup (32 grams) coarsely chopped pecans, optional
1/4 cup (32 grams) raisins, optional
4 ounces (113 grams) full-fat block cream cheese, softened to room temperature
2 tablespoons (57 grams) unsalted butter, softened to room temperature
1/2 teaspoon vanilla extract
Pinch fine sea salt
1 ½ cups (180 grams) powdered sugar or confectioners sugar, plus more as needed
Pinch ground cinnamon or ground cardamom, optional
1/4 cup (32 grams) coarsely chopped pecans, optional

Steps:

  • Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
  • In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
  • In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
  • Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
  • Cool cupcakes in the pan for 5 minutes then transfer to a cooling rack and cool completely before frosting.
  • In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld mixer on medium speed until very creamy, about 2 minutes.
  • For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
  • Beat in the powdered sugar, a 1/4 cup at a time until fluffy. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar.
  • To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.
  • Frost cooled cupcakes and if you'd like top with coarsely chopped pecans.
  • Store frosted cupcakes in the refrigerator for up to 5 days.

Nutrition Facts : ServingSize 1 frosted cupcake, Calories 336, Fat 17.1g, SaturatedFat 5.2g, Cholesterol 50.7mg, Sodium 220.7mg, Carbohydrate 43.5g, Fiber 0.8g, Sugar 32.2g, Protein 3.8g

CARROT CAKE CUPCAKES



Carrot Cake Cupcakes image

I've been wanting to make gluten free Carrot Cupcakes for a while now. When I think of spring, I think of carrot cake and when I think of picnics and potlucks I think of carrot cake cupcake yumminess. http://www.elanaspantry.com/carrot-cake-cupcakes/

Provided by Elanas Pantry

Categories     Dessert

Time 28m

Yield 10 cupcakes, 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 tablespoon cinnamon
3 eggs
2 tablespoons grapeseed oil
1/4 cup agave nectar
1 1/2 cups carrots, grated
1/2 cup pecans, chopped

Steps:

  • In a large bowl, combine almond flour, salt, baking soda and cinnamon.
  • In a separate bowl, mix together eggs, oil and agave.
  • Stir carrots and pecans into wet ingredients.
  • Stir wet ingredients into dry.
  • Scoop a heaping ¼ cup batter into lined muffin tins.
  • Bake at 325° for 18 to 22 minutes.
  • Cool to room temperature and spread with creamy cream cheese frosting.
  • Serve.

Nutrition Facts : Calories 230, Fat 20.3, SaturatedFat 2.7, Cholesterol 139.5, Sodium 534.5, Carbohydrate 7.5, Fiber 3.2, Sugar 3, Protein 6.4

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