How do you store cupcakes?

Store your carrot cake cupcakes in an airtight container at room temperature. You can store them for 2-3 days. Cupcakes shouldn’t be stored in a refrigerator, unless you live in a really hot climate. If you do, and you decide to store them in the fridge, they’ll last for about a week.

Can you freeze carrot cake cupcakes?

If you want to store your carrot cake cupcakes for even longer, you can freeze them. It’s better to freeze them without the cream cheese frosting – just make the frosting again once you’ve thawed your cupcakes. Carrot cake cupcakes can be frozen for 2-3 months.

Are carrot cake cupcakes healthier than other cupcakes?

As carrots are a major part of these cupcakes and, unlike lots of other cupcakes, they don’t contain chocolate, this carrot cake cupcake recipe is healthier than many other types of cupcakes. Of course, they’re still a decadent treat!

How do you make healthier carrot cake cupcakes?

You can definitely make a healthier cupcake recipe. If you’re on a certain diet, or prefer a lighter cupcake recipe, you’ll want to substitute some of the ingredients in this carrot cake recipe. First of all, substitute coconut oil for sunflower oil. Coconut oil has many proven health benefits. You could also substitute brown sugar for coconut sugar. For the cream cheese and butter frosting, you could make a healthier version by swapping using a low-fat cream cheese. You could also reduce the sugar to 175-200g.

How do you make gluten free carrot cake cupcakes?

If you want to make a gluten free carrot cake cupcake recipe, just replace the self-raising flour with a gluten free flour like arrowroot or a similar alternative . If you do swap these flours, you can make a 1:1 swap. You’ll just need to add an extra spoonful of baking powder.

How do you make carrot cakes extra moist?

There are a few simple things you should avoid. First of all, don’t overmix the batter. Secondly, don’t overbake. You could also add a teaspoon of sour cream. Sour cream is a great way to stop cakes from drying out.

Can you make cupcakes ahead of time?

Yes you can. Bake them up to two days in advance and store them on your kitchen countertop, unfrosted, in an airtight container. Make the cream cheese frosting part of this recipe the day of serving your cupcakes.

How many cups is 200g of carrot?

200g of grated carrot amounts to 1⅘ cups.

Is it better to use oil or butter in carrot cake?

Unlike many other cake recipes, carrot cakes are oil-based. Using oil helps to keep them moist and makes them last for longer. The flip-side of this is that you need extra leavening power than you would with cakes with a butter/sugar mixture. This is where baking powder and self-raising powder come in.

What do you do with leftover carrots?

If you’ve got a whole load of leftover carrots, put them to good use. Check out these great Greedy Gourmet recipes for some divine inspiration! Cumin roast carrots – make this delicious side as a pairing with a big hearty Sunday roast Roasted carrots – another great Sunday roast side dish option Carrot chutney – if you’ve never made homemade chutney before, you’ve got to try this! Carrot and parsnip mash – so satisfying and yet so very easy, this side would make a healthy, delicious addition to just about any meat dish, but also goes great as a dish by itself How to make carrot juice – one of the best ways to use leftover carrots is to juice them. If you’ve never tried, now’s the time!

Carrot Cake Cupcakes

Description

These moist carrot cake cupcakes are easy to prepare. A great recipe to bake with kids. Top with cream cheese frosting, walnuts and ground cinnamon.

Ingredients

Units Scale

Carrot Cake Cupcakes

200g (1 4/5 cups) carrots
250ml (1 cup) sunflower oil
4 large eggs
225g (1 1/4 cups) brown sugar
300g (1 3/4 cups + 2 tbsp) self-raising flour
10g (2 tsp) baking powder
3g (1 tsp) ground mixed spice
3g (1 tsp) ground ginger
75g (4/5 cups) walnuts, shelled and chopped
16 walnut halves, to decorate

Cream Cheese Frosting

140g (9 1/2 tbsp) butter
225g (1 2/3 cup) icing sugar, sieved
210g (1 cup) cream cheese
7.5ml (1 1/2 tsp) vanilla extract

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Instructions

Preheat the oven to 170°C / fan 150°C / 340°F / gas mark 3.
Grease a cupcake tin or line the tin with cupcake cases. You will need 2 tins.
Peel, then top and tail, the carrots.
Using the K-Mojo DigiMaster’s shredder attachment, grate all the carrots.
Place the carrots, along with all the ingredients, bar the walnut halves, in a mixing bowl and stir thoroughly. Alternatively, you can use a stand mixer to do the job.
Divide the batter evenly between all the cupcake cases, then place in the oven.
Bake for 20 minutes, or until cooked through. Do the toothpick test by sticking it in the middle of a cupcake. If it comes out clean, it’s ready!
Remove the tins from the oven and transfer the cupcakes onto a cooling rack.
While the cupcakes are cooling, prepare the cream cheese frosting.
Leave the butter to warm to room temperature and cut into cubes. Place the butter in a bowl and beat with a stand or hand mixer on high speed until pale and fluffy, which should take about 2-3 minutes.
Beat the sugar into the butter for 3-5 minutes until well mixed.
Don’t forget to scrape the bowl occasionally with a rubber spatula to ensure that all ingredients are blended well together.
Add the cream cheese and beat until fluffy.
Pipe the icing on cooled down cupcakes.
Sprinkle with cinnamon and top with walnut halves. Enjoy!

Notes

If you find that you have a lot of cream frosting leftover, don't let it go to waste! Use it in a later recipe by following my guide on freezing cream cheese frosting.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Bake
Cuisine: British

Nutrition

Serving Size: One cupcake
Calories: 541
Sugar: 29.8 g
Sodium: 344.1 mg
Fat: 37.4 g
Saturated Fat: 12.5 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 1.7 g
Protein: 6.6 g
Cholesterol: 91.8 mg