Have you tried giving a kid a cupcake with vegetables in it, if you haven’t I don’t suggest you start now. These Carrot Cupcakes you would swear is poison to them.
My kids honestly think whoever invented the idea of putting any sort of veggies in cupcakes was probably crazy…Lol! I guess I was just like them when I was a young child but now I’m old and wise so these Carrot Cupcakes are right up my alley…haha!
It’s fun staying home, baking and cooking all day. Isn’t it funny how life changes as you grow older. I know I mention getting old a lot and my hubby gets a little annoyed when I mention the word old.
I think he just doesn’t want people thinking he’s married to an old lady…haha! He thinks I’m still very young and sexy…Lol! What I’m trying to actually say is how much I appreciate being home these days.
My home is my sanctuary. I see people wanting to run around all day, everyday as if they’re searching for something. Why can’t we just appreciate what we have and enjoy the company of our family and embrace our living space. I absolutely love being home with my boys.
Maybe I am strange but life has taught me to enjoy the simplicity of things. Yes, I don’t mind entertaining my friends and family and I’m not saying I don’t socialize at all.
But I just feel I don’t have to do it as much as I did when I was younger. My circle is also much smaller because I choose to associate myself with people that share the same values as I do.
Life is less complicated that way! Back to my Carrot Cupcakes before you run off!
I really am not overly adventurous with food. My preference is always to keep it as simple as simple can be. I also don’t always find it necessary to use my whole spice cupboard to achieve a flavorsome dish.
Carrot Cupcakes have so many variations, some with pineapple, some have apples, others raisins and coconut, some even orange. I have tried ones with pineapple but I am not crazy about the addition of pineapple.
These cupcakes is made in one bowl and as usual with minimal effort. For me it has just the right amount of spice, nothing overpowers the other and the best bit is the Creamcheese Frosting.
It is heavenly. If you’re not a fan of spice you can always adjusting according to your taste. I won’t get any points for being the world’s best cake decorator.
I do think this is about the best Carrot Cupcakes you will ever eat. I will leave that to you, you can be the judge and if it’s great please drop me a comment and a star rating.
More Cupcake Recipes to try:
- 1&1/4 cup cake wheat flour or all purpose flour
- 1/4 cup/62.5g melted butter
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla essence
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1/8 tsp nutmeg
- 1&1/2 cups grated carrot
- 1/4 cup chopped pecan nuts
- 1/4 cup buttermilk
Cream Cheese Frosting
- 250 gram cream cheese room temperature
- 125 gram butter soft
- 1&1/2 cup icing sugar
- 2-3 tsp lemon juice
- Preheat the oven to 180 degrees Celsius and line a muffin pan with cupcake liners
- Grate the carrots using the fine side of a grater and set aside. In a large bowl mix the flour, bicarbonate of soda, nutmeg, mixed spice,cinnamon and sugar
- In a separate bowl melt the butter. Mix in the oil, add the vanilla essence and beat in the eggs and buttermilk
- Add the carrots and pecan nuts to the flour and combine. Add the liquids to the flour mixture and mix just until combined, when you can no longer see the flour
- Divide the batter between the 12 liners. Each liner should be half full. Bake at 180 degrees Celsius for 20 minutes or until a toothpick inserted in the center comes out clean
- Allow the cupcakes to cool on a cooling rack
Cream Cheese Frosting
- Ensure the cream cheese is at room temperature or it will be lumpy
- Beat the butter and icing sugar until light and fluffy. Add the cream cheese and beat well. Add lemon juice, according to your taste.
- Decorate the cupcakes once completely cool
- If you do not like the lemon flavor in the cream cheese icing you can add vanilla essence instead
- I prefer to add the carrots and pecans to the dry ingredients so it prevents me from over mixing the batter
- You can leave out the butter and add extra oil instead
- These cupcakes keep well in the refrigerator for up to 3 days
- I used Robertsons Mixed Spice. If you do not have mixed spice you can add a quarter tsp each of ginger, cardamom, increase the nutmeg by another 1/8th of a teaspoon
- I love the tanginess of the lemon in the frosting so I used 3 teaspoons of lemon juice, feel free to reduce the amount should you wish