Carrot Cupcake

Carrot Cupcake

A moist and flavorful cupcake that is easy to make as it does not require a mixer. It is the grating of the fresh carrots that takes time.  You need two bowls, one for the dry ingredients and the other one is for the wet ingredients. The two are then mixed together and you are done. 


1 1/3 cups (175 grams) all-purpose sifted flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2/3 cup (135 grams) granulated white sugar
2/3 cup (160 ml) canola oil (you can also use vegetable or corn oil)
1/2 teaspoon pure vanilla extract
2/3 cup (160 ml) crushed pineapple (you can also use unsweetened applesauce or grated apple)
1 1/3 cups (225 grams) carrots

 Cream Cheese Frosting :
4 ounces (115 grams) cream cheese, room temperature 
1/4 cup (55 grams) butter, room temperature
2 1/4 cups (250 grams) confectioners' (powdered or icing) sugar, sifted
1/2 teaspoon pure vanilla extract

In this recipe, I did not use cream cheese frosting above but the "whippit" non-dairy icing so it is not so sweet.  I added food color to the icing.


1.  Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Line 12 muffin cups with paper liners.

2.  In a large bowl mix together the flour, baking soda, salt, and ground cinnamon.

3.  In another large bowl whisk the eggs until lightly beaten. Then add in the sugar, oil, and vanilla extract until slightly thickened. Fold in the crushed pineapple and grated carrots. Then fold this mixture into the flour mixture until incorporated.

4.  Fill the 12 muffin cups evenly with the batter and bake about 20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

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

1.  In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. 

2.  Add the powdered sugar and beat until fully combined and smooth. 

3.  Beat in the vanilla extract. Add more confectioners sugar if needed.  (You can add coloring to your  frosting)

4.  Pipe the frosting on the top of each cupcake. 

5.  Serve immediately or cover and refrigerate the cupcakes until serving time. You can store it in the refrigerator for several days.

Please visit my other blog :