Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, carrot cake cupcakes. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Keywords: carrot cake cupcakes, carrot cupcakes, cream cheese frosting, carrot cake dessert.

Carrot Cake Cupcakes is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Carrot Cake Cupcakes is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have carrot cake cupcakes using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Carrot Cake Cupcakes:

1. Prepare 200 grams Grated carrots
2. Make ready 3 Eggs
3. Take 125 ml Oil
4. Take 10 ml Vanilla
5. Take 200 grams Sugar
6. Make ready 50 grams Brown sugar
7. Get 180 ml Buttermilk
8. Take 300 grams Flour
9. Make ready 2 tsp Baking soda
10. Take 2 grams Salt
11. Get 2 tsp Cinnamon
12. Take 1 tsp Nutmeg
13. Get 1/2 tsp Cloves
14. Make ready 1/2 tsp Ground ginger
15. Prepare 100 grams Walnuts
16. Make ready 130 grams Raisins
17. Prepare 120 grams Crushed pineapple with juice

These cupcakes are also inspired by one of our most popular recipes! This Carrot Cake Cupcakes recipe is unbelievably (yes, I'm going to use the "m" word) moist and perfectly spiced and loaded up with fresh carrots, and topped with the most heavenly cream cheese. Okay, I know we've still got a ways but it's been starting to warm up, and did you know Easter is in March this year? These moist and fluffy carrot cake cupcakes are beyond delicious with toasted walnuts, a perfect mix of spices, and lots of perfectly sweet.

Instructions to make Carrot Cake Cupcakes:

1. Place raisins in a bowl with the pineappe, Let soak for at least an hour. Toast walnuts either in the oven or on stove until fragrant. Finely grate carrots.
2. Preheat oven to 375F/190C and prepare your tins. In a bowl, add flour, soda, spices, and salt and whisk to combine.
3. In another bowl, mix the eggs and sugars on medium speed for about 5 minutes or until the mix is pale and double in volume. Add in the oil and vanilla.
4. Alternate the buttermilk with the flour mixture, reserving a bit of flour to dust the walnuts with. Add the carrot and raisins and mix. Add the walnuts and last of the flour until just combined. Spoon into tins.
5. This recipe actually made 24 cupcakes, 6 egg shaped individual cakes, and two 6" round layers. Omitting the walnuts and/or raisins will give you less.
6. Bake for 15 minutes or until a toothpick comes out with dry crumbs.
7. These get better the next day so make a batch up ahead of time and make your frosting day of.

Taste: Carrot cupcakes have a warm sweetness that's perfectly balanced by the tangy cream cheese frosting. A lot of carrot cake at grocery stores and restaurants is horribly bland and even dry. Topped With A Heavenly Brown Sugar Cream Cheese Frosting, These Moist Carrot Cake Cupcakes Have Just The Right Amount Of Spice, And Will Be Perfect For Any Spring Or Easter Celebrations! Give these Carrot Cake Cupcakes an Easter upgrade by sprinkling the tops with toasted coconut to make little Easter nests and adding little chocolate eggs. A cute addition to every Easter table!

So that’s going to wrap it up with this special food carrot cake cupcakes recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!