Carrot Cake Cupcake

By Tracy

6 Person

35 Minutes

0 Calories

This is a pretty simple bake that doesn’t take too long to prepare and would work really well alongside other classic cake cupcakes such as coffee and walnut or lemon drizzle, both of which I’d love to try soon. I really really love carrot cake and this recipe is pretty much a carrot cake recipe in cupcake form. I always make my carrot cake with coconut oil and these cakes are no exception. They taste absolutely delicious and although not a particularly vintage bake, I had to share them anyway!

Ingredients

Topping

Chocolate Carrot or wallnuts to decorate
Vanilla Extract
75 g Cream Cheese
100 g Icing Sugar

150 g Coconut Oil
2 Eggs
100 g Grated Carrot
50 g Raisins
50 g Chopped Walnuts
150 g Soft Brown Sugar
1 tsp. Baking Powder
150 g Self Raising Flour

Method

01

Preheat oven to 180 degrees c. Put 12 cupcake cases in a muffin tin.
02

Sift the flour and baking powder together and then add the nuts, raisins, sugar and carrots and mix them well.
03

Add the eggs and coconut oil to the mixture until they are well combined.
04

Divide the mixture evenly between the cake cases, I use an ice-cream scoop for mine.
05

Bake for around 15 minutes until cooked through.
06

Allow to cool fully on a wire rack.
07

To make the topping combine the icing sugar and cream cheese along with the vanilla until smooth.
08

Pipe the topping onto the cakes and finish with a carrot or walnut decoration.
09

Put the cakes into the fridge until the icing has hardened.