Baking: Carrot Cake Cupcakes

Carrot cake cupcakes or carrot cupcakes? The former would appear to me to be far more recognisable than the latter because everyone knows what a carrot cake is. Carrot cupcake on the other hand, now that I think conveys savouriness, like a cupcake that’s by definition unhealthy but that is trying to go healthy and vego. But then again if I call it a ‘carrot cake cupcake’ is the ‘cake’ part redundant? Does that make ‘carrot cake’ a flavour which it really isn’t? Physically it is a carrot cake done in cupcake form so that name does work. I have left it so because these bad boys, while they aren’t savoury characters, are certainly not vego-levels of good for you. They are however freakin’ delicious, if I may humbly say. ‘Sold! To the buyer in the maximum-tint sunnies as ‘carrot cake cupcakes‘’. 

Midnight dilemmas sure do keep me nocturnal.

I decided to bake these cupcakes today to de-stress, you know because ‘stressed’ spelled backwards is ‘desserts’ and all. That’s​ my thang. Also, because I haven’t baked a carrot cake in a while. I was itching to bake cupcakes and do a less-dense carrot cake. Also, because I had a huge cravin’ for the best-est ever carrot cake—which of course means home made and super fresh out of the oven. God do I love just-baked carrot cake. Whoever came up with carrot cake kneads more dough, and more than a raisin, while we’re at it. 


Carrot Cake Cupcakes or Cake
3 cups SR flour
1 cup caster sugar
1 cup brown sugar
1/2 tsp baking powder (extra rise, optional)
Sprinkling of salt
2 tsp cinnamon
1 tsp mixed spice
1 tsp nutmeg
1 1/2 cups butter
1 cup applesauce
4 eggs
1 tbsp vanilla extract
3 1/2 – 4 cups grated carrots, about 3 large carrots
1 cup chopped walnuts

Cream together well butter, sugars, eggs, vanilla extract. Sift in flour, baking powder and spices. Add in salt. Add in applesauce. At this point the mixture should be fairly aerated and difficult to  stir. Fold through gently carrots and walnuts. Bake at 160°C for 25-30 minutes in lined standard-sized cupcake trays or in a lined cake tin.

Creamcheese frosting
1/2 packet Philly / 125g cream cheese
1/2 cup mascapone
1/2 cup butter
4 cups icing sugar
Handful of walnuts for decoration

Cream together sugar, butter, and cheese. Pipe. Toast walnuts and decorate.

Sans-frosting and Frosted

Out of all the carrot cake recipes I’ve tried, this recipe takes the cake for being super soft and light. It is incredibly fluffy, and very different to the denser carrot cakes out there—which are also yum, just this is a variant without the heaviness. What is astonishing is that there is a great amount of carrot but it still turns out light.

One tip – mind the icing which will be soft and only pipe once cupcakes have cooled; the icing will harden and you should be able to turn the cupcakes upside down after the frosting has set. 


13 thoughts on “Baking: Carrot Cake Cupcakes

  1. There is so much to unpack in this post holy heck.
    For one, I agree with Carrot Cake Cupcake solely because it sounds more appealing than Carrot Cupcake (which is technically true but no one needs a party pooper). Very instagram worthy. Second, why is the stressed – desserts thing new knowledge to me? As if I needed more incentive ugh.
    The cupcakes look delicious and the applesauce is definitely something I didn’t expect to go in it, but I’d love to try making these and seeing how my (vastly inferior) version turned out. Thanks for sharing!
    I would also like to tell you that I’ve tagged you in this Liebster Award thing that is basically just trivia to get to know more people on wordpress? It seemed fun, you ofc dont have to do it. But I thought I’d tag you since I’ve been stalking your blog since yesterday.

    Liked by 1 person

  2. ‘scuse my fat fingers clicking send..

    I’m sure yours will turn out great. (Btw, the key lime pie looks you did looks amazing I will have to try). Post if you do make them.

    Cheers for the tag I will have to have a look at that Leibster award, sounds like fun! I’m in.

    Liked by 1 person

    1. Oh, the pie was so suprisingly easy in retrospect? Zero nutritional value though, but I know thats not why we arent doing this.
      I definitely will do it! Maybe make it themed because suddenly I think im a capable baker lol

      Liked by 1 person

      1. But we do get essential fats, bit of calcium…and that is how I sleep at night after a day of munching on desserts hahaha.
        Simple and yummy and fun is the best way. 👩‍🍳 #bakingchops

        Liked by 1 person

  3. The butter-cake from your October posting is definitely more my style. I never could understand carrot cake. Traditionally, a carrot is what I have to eat to get to the cake. It looks good, though, but, then, that is how carrot cake always tricks me.

    Liked by 1 person

    1. Thanks so much John! ☺️

      Everything in moderation, and less than sometimes. How I wish that weren’t the case, especially with sweet stuff. Taking care of your health is king — I hope you’re doing well.

      Liked by 1 person

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