Carrot Cup Cake

Cupcakes are fascinating and a cuter version of cakes. I made carrot cupcakes last week. My husband had it almost all of it. This time I made it with a cream cheese frosting. The recipe is simple and it does not need a blender or hand mixer to beat the cake batter.

Ingredients for the cupcake:

1.5 cups grated carrot
1 cup all purpose flour or maida
1 cup sugar
2 eggs
1/4 tsp salt
1 tsp baking soda
1/2 cup vegetable oil
1/2 cup sliced almonds

Ingredients for the cream cheese frosting:

1/2 cup whipping cream
1/2 cup butter, at room temperature
1/2 cream cheese
1/2 cup sugar


1. In a bowl, sift together flour, salt, baking powder so that there are no lumps and the dry ingredients mix well. Do it twice.

2. Preheat the oven to 350 F. Grease the cupcake tin with butter/oil. If you are using cupcake liners, no need for oil/butter. Just place the cupcake liners onto the cupcake tin and keep it ready.

2. In a bowl, add the eggs and beat it well.  Mix it very well. Then add sugar and give it a good stir.

3. To this, add grated carrots and mix well.

4. Then add oil and mix well.

5. To this add the dry ingredients and fold it gently. Do not mix too much.

6. Throw in the sliced almonds to the mixture.

7. Immediately, pour the batter into cupcake liners. Just fill 2/3 of the cupcake liner, thereby allowing room for the cupcake to rise while baking.

8. Place the cupcake tray inside the oven and bake at 350 F for 20-25 minutes.

9. You can check after 20 minutes by inserting a toothpick and if it comes out clean, you can remove the cupcake from the oven. My cupcakes weren't baked completely at 20 minutes.

10. I added another 5 minutes and baked them. The baking time depends on the oven and the rack of the oven in which you bake the cake usually. I keep the cakes in middle rack of the oven. This time i inserted a spoon handle and it came out clean(dry), unlike the previous picture.

11. Remove the cakes from the oven and let it cool for 10 minutes.

12. Meanwhile, to make the cream cheese frosting add together butter, sugar and cream cheese and whip using a hand mixer or blender. Once it stiffs to a peak, add heavy whipping cream and beat further till it's creamy. The frosting is ready!

13. Transfer the frosting to a zip-lock cover and cut one corner of the cover.

13. Decorate the cupcakes with the frosting as per your imagination. You can refrigerate the cupcakes for 2 hours before serving.

14. These carrot cupcakes stay fresh for 3-4 days if refrigerated.


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