Carrot Cake Cupcakes

Two Dozen Cupcakes – inspired by Zoe Francois and Vincent

Cakes:

  • 3 ½ cups all-purpose flour

  • 2 ¼ tsp baking powder

  • 1 ½ tsp baking soda

  • 1 tsp fine sea salt

  • 1 ½ tsp ground cinnamon

  • 1 tsp ground ginger

  • ½ tsp ground cloves

  • ½ tsp freshly grated nutmeg

  • 1 ¾ cup granulated sugar

  • 1 ½ cups dark brown sugar

  • Zest of one orange

  • 1 ¾ cup canola oil

  • 6 large eggs, room temperature

  • 2 tsp vanilla paste

  • 6 medium carrots, grated

  • 2 cups sweetened coconut flakes, toasted

  • 1 ½ cups dried fruit cut into a small dice. (I prefer dried pears)

Cream Cheese Frosting:

  • 1 lb cream cheese, chilled

  • 3 sticks unsalted butter, room temperature

  • 1 tsp. vanilla paste

  • Juice of one lemon

  • 4-5 cups confectioners’ sugar

1)   Heat your oven to 350 degrees and line your muffins tins with cupcake papers.

2)   Prep your additions:  Toast your coconut either in the oven or on the stovetop (stirring often!). Grate your carrots. Cut your chosen fruit into a small dice (unless you choose raisins or currents).

3)   In a medium bowl, whisk together the flour, baking powder and soda, and spices. Set aside.

4)   In a large bowl, first whisk together the granulated and brown sugar to break up any brown sugar lumps.  Grate the orange over the sugars and then whisk to combine. Make a well in the middle and then whisk in your oil, eggs and vanilla paste.

5)   Fold your dry ingredients into the wet and then fold in your coconut, carrots and dried fruit.

6)   Portion your cupcakes into the prepared muffin tins and bake one tin at a time for 25-30 minutes until the top is mounded and solid to the touch.  Cool completely in the pan on a wire rack.

7)   In a standing mixer with the paddle, mix the cream cheese on medium speed until smooth. Add in the room temperature butter and mix until smooth.  Add in the vanilla paste and the juice of one lemon.  Mix to combine.  Add the confectioners’ sugar all at one. Pulse your mixer a few times and then mix on low until fully combined and smooth.  If the filling is too soft, chill it for 15-20 minutes before piping onto your fully cooled cupcakes.

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Crystallized Ginger and Salted Pistachio Blondies

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Dark Chocolate Pumpkin Cheesecake Brownies