Jul 4, 2011

Carrot Cupcakes with Citrus Cream Cheese Icing

A moist, sweet and richly spiced cupcakes that will quickly become first on your tastiest-cakes list.

Tender Carrot Cupcakes with Citrus Cream Cheese Icing

Makes 18

Ingredients

For the cake:
½ lb [225 g] carrots, peeled and finely grated
¼ cup [60 ml] crushed pineapple, drained of excess juice
2 large eggs
¾ cup [180 ml] sugar
1/3 cup [80 ml] brown sugar
½ cup [250 ml] oil
1 tsp [5 ml] vanilla extract
½ orange, zest only
1 cup + 2 tbsp [280 ml] all-purpose flour
¾ tsp [7.5 ml] baking powder
½ tsp [2.5 ml] baking soda
¼ tsp [1.25 ml] salt
½ tsp [2.5 ml] ground cinnamon
¼ tsp [1.25 ml] ground ginger
Pinch ground nutmeg
Pinch ground cloves
½ cup [125 ml] walnuts, lightly toasted and chopped
½ cup [125 ml] raisins (or dried cranberries)

For the cream cheese frosting:
6 oz [170 g] cream cheese, softened
3 oz [85 g] unsalted butter, softened
1½ cups [375 ml] confectioners’ sugar
Pinch salt
½ tsp [2.5 ml] vanilla extract
½ tsp [2.5 ml] lemon zest
½ tsp [2.5 ml] orange zest

Method

Preheat oven to 350°F [175°C]. Prepare muffin tins with papers.

To mix the carrot cake: Before measuring the pineapple, press it through a strainer to get rid of the excess juice. In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins.

Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.

To make the cream cheese frosting: Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed (or use a hand mixer). Turn down the speed and add the sugar. Once the sugar is incorporated, add the salt, vanilla and zest.

Use a pastry bag or an icing spatula to decorate the cupcakes with the frosting. Decorate with thinly sliced carrots.

Recipe Credit: Adapted from Zoë François, Zoë Bakes

Download this recipe in PDF format


3 Comments

  • Looks fantastic! I love your photo and I love how your recipe uses orange. I don’t remember using orange in carrot cake before but it sounds amazing :)

  • Miam, j’aime !!! Je vais la faire c’Est certain !

  • These cupcakes are amazing! It is so pity you didn’t post more images! Best regards

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