Light & Moist Carrot Cake Cupcakes with Buttercream Frosting, and chopped Walnuts!
These cupcakes I must admit are utterly delicious – and amazing for a cake that is based on a vegetable. I realise that carrot cake is essentially a Classic Cake these days, but with the idea of vegetable cakes growing and growing, its nice to not forget a good’un! This has to be one of my favourite cakes around. (If im being honest, I used to think it was icky when I was younger, why would you want vegetables in a cake?!) But my young naivety has disappeared, and I now realise how amazing it is!
The cupcake is utterly delicious and packed FULL of flavour thanks to the spices, but is so incredibly light that sometimes I worry that the icing might weigh it down! I realise as well that Carrot Cakes are often served with Cream Cheese Icing, and this is utterly delicious, but I am a buttercream gal at heart and adore this combination!You could easily add some walnuts or even currants/raisins to the mix if you wanted – I sometimes add 50g of each and it is utterly yummy too!
With these delicious Cupcakes I just adore how light they are, and yet so moreish. You don’t feel guilty because they have carrot in, even though there is still some sugar and all, and they are just so lovely and delicate. If you wanted to try some Cream Cheese Frosting with them then use it from my Red Velvet Cupcakes recipe, but I find it annoying sometimes so will always choose buttercream.
This recipes makes 12 cupcakes – easily doubled!
– 125g Light brown sugar
– 175g Self Raising Flour
– 1 1/2 tsp Mixed Spice
– 1/2 tsp Ground Ginger
– 1 tsp Bicarbonate of Soda
– 1 Large Egg
– 115ml Sunflower Oil
– 175g Grated Carrots
– 75g Walnuts
– 150g Unsalted Butter, room temperature
– 300g Icing Sugar
1) Heat oven to 180C/160C fan, and line a muffin tray with 12 Cupcake/Muffin cases, or use 12 Iced Jems Baking Cups on a flat tray!
2) Grate your carrots (peel first and chop the ends off), and leave to the side. You need 175g of grated carrot to be the weight at the end.
3) Mix all the dry ingredients together in a bowl (sugar, flour, bicarb, mixed spice, and ginger).
4) In a separate bowl, whisk together the sunflower oil and eggs and then combine with the dry ingredient mix – when its nearly combined add the carrots – it shouldn’t take too many stirs to combine it all!
5) Pour into the cases evenly and bake in the oven for 20 minutes or until a skewer comes out clean when the cake is poked. Once baked, leave to cool fully on a wire rack.
6) For the buttercream – simple loosen the butter by mixing it about a bit on its own, then gradually add the icing sugar so its easier (and hopefully less messy!) Pipe or spread onto your cupcakes!
7) Chop your walnuts into small pieces and sprinkle onto the buttercream and EAAATTTT!
Tips and Ideas
You could incorporate sultanas into the mix if you like them to create a different flavour, or even put nuts on the inside too!
I use my KitchenAid when making buttercream, but even then it is still messy. I tend to loosen my butter first, then tip in all the icing sugar (SHOCK HORROR) but then i *safely* but tightly cover it with a tea towel to reduce the amount of sugar cloud that is produced!
This is a recipe that has been up before but I have improved and changed it and reposted!
These will last for 3-4 days once made.
P.s. It has vegetables in… so that means its healthy! Right? Oh…
Find my other Cupcake Recipes on my Recipes Page!
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