In this article by Mama and The Word, I will show you my simple recipe for homemade mamas carrot cake cupcakes topped with a delicious cream cheese frosting. This carrot cake recipe will give you a beautiful bake that is full of warm spices, a beautiful creamy topping, and a moist sponge. They are great as a lunchbox filler, after-school treat or to share with family and friends over coffee. Don’t forget to comment below if you are new to the blog so that I can welcome you to my kitchen.
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These moist carrot cake cupcakes are very easy to make and are super tasty with or without the easy cream cheese frosting topping.
My family loves these moist, light, and fluffy cupcakes. I always like to think that carrot cupcakes are slightly healthier as they are full of healthy carrots, cinnamon, and coconut.
These carrot cake muffins have to be one of our family’s favorite recipes. The cupcake has moist crumbs, sweet carrots, and the creamiest frosting to top
Carrot cake will always be on my grocery list of top cakes to bake as it is my husband’s favorite and if I want to get into his good books then all I need to do is bake this delicious treat for him.
The cake gets its rich and golden color from the carrot and the wonderful brown sugar in this recipe along with the beautiful rich cinnamon spice.
Carrot Cake is thought to originate from a European carrot pudding recipe that dates back to the medieval period.
For more information take a look at http://www.carrotmuseum.co.uk/carrotcake.html
Equipment Required For Mamas Carrot Cake Cupcakes
- Wooden Spoon
- Muffin Tin
- Box Grater
- Measuring Cup
- Rubber Spatula
- Vegetable Peeler
- Knife
- Large Bowl
- Medium Bowl
- Wire Rack
- Piping Bag
- Cupcake Liners
- Food Mixer
- Scales
- Measuring Jug
Ingredients Required For Mamas Carrot Cake Cupcakes
- Carrots
- Coconut
- Olive Oil
- All-Purpose Flour
- Vanilla Extract
- Unsalted Butter
- Powdered Sugar
- Baking Soda
- Whole Milk
- Light Brown Sugar
- Cinnamon
- Cream Cheese
How To Make Mamas Carrot Cake Cupcakes
Begin by weighing out the dry ingredients into a large mixing bowl. Next measure the wet ingredients.
Crack open the 4 eggs and beat them together and then measure the oil. Make a well in the center of the dry ingredients and then add the oil and eggs to the center.
Stir everything together until it forms a loose dark batter. Next grate fresh carrots. Weigh out the coconut and then add to the bowl along with the grated carrots.
For this recipe, I have chosen to leave out the nuts ( we have allergies in our household so I have added more coconut to the recipe instead.
Combine the carrots, and coconut until it is fully incorporated into the batter. Take a muffin tray and place cupcake cases into the tin.
Next, I use an ice cream scoop to make sure that I get the same amount of cupcake batter into each cupcake case.
Place into the oven at 180c for 25 to 30 minutes or until the cupcakes springs back when pressed.
Take the cake from the oven once baked and place it on the cooling rack. Allow the cake enough time to completely cool.
Remove the cake from the tin and the greaseproof paper. Once fully cooled cover the cake top with the frosting and additional nuts if you choose.
How To Make Carrot Cake Cupcake Cream Cheese Frosting
The frosting for the carrot cake can either be made by hand, with a whisk, or in a stand mixer, it’s initially up to you.
For the best results with this delicious creamy frosting then your cream cheese and butter should be at room temperature when you mix them.
Put the butter, cream cheese, lemon juice, and sieved icing sugar into a large mixing bowl and mix the ingredients until smooth and creamy.
Other Ideas And Tips For Making Carrot Cake Cupcakes
If you want to put your twist on this recipe you can always add one or more of the following.
- Raisins (60g).
- Nuts – You can add walnuts, pecans, or hazelnuts (60g) or you can leave them out completely.
- Spice – additional spices such as nutmeg or cloves you will only need a ¼tsp.
- Oil – you can use a variety of oils to make this cake so long as it has a mild flavor (avocado, vegetable, canola oil, olive oil).
- Lemon – can be added to the cream cheese frosting.
- Cinnamon – can also be added to the frosting if you want it extra rich.
How To Store Mamas Carrot Cake Cupcakes
This carrot cake can be placed in an airtight container and will keep for around 5 days.
Can Carrot Cake Cupcakes Be Frozen?
This carrot cake can be frozen without the topping for up to one month and then defrosted at room temperature. The cream cheese frosting can then be added once fully defrosted and ready for eating.
Mamas Carrot Cake Cupcake Recipe
Description
These moist carrot cake cupcakes are very easy to make and are super tasty with or without the easy cream cheese frosting topping.
Ingredients
Cream Cheese Frosting
Instructions
- Begin by weighing out the dry ingredients into a large mixing bowl.
- Next measure the wet ingredients.
- Crack open the 4 eggs and beat them together and then measure the oil. Make a well in the center of the dry ingredients and then add the oil and eggs to the center.
- Stir everything together until it forms a loose dark batter.
- Next grate fresh carrots. Weigh out the coconut and then add to the bowl along with the grated carrots.
- Combine the carrots, and coconut until it is fully incorporated into the batter.
- Take a muffin tray and place cupcake cases into the tin. Next, I use an ice cream scoop to make sure that I get the same amount of cupcake batter into each cupcake case.
- Place into the oven at 180c for 25 to 30 minutes or until the cupcakes springs back when pressed.
- Take the cake from the oven once baked and place it on the cooling rack. Allow the cake enough time to completely cool.
- Remove the cake from the tin and the greaseproof paper. Once fully cooled cover the cake top with the frosting and additional nuts if you choose.
- The frosting for the carrot cake can either be made by hand, with a whisk, or in a stand mixer, it’s initially up to you.
- For the best results with this delicious creamy frosting then your cream cheese and butter should be at room temperature when you mix them.
- Put the butter, cream cheese, and sieved icing sugar into a large mixing bowl and mix the ingredients until smooth and creamy.
Cream Cheese Frosting
Other Good Baking Ideas
- Homemade Buttermilk Rusks
- Mama’s Classic Carrot Cake
- Homemade Chocolate Pancakes
- Orange And Poppy Seed Cupcake Recipe
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