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Carrot Cake Cupcakes with Pecans Recipe

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As it’s an unpretentious and delicious dessert I baked Martha Stewart’s carrot cake a couple of times, but this time I wanted to go simpler and faster with a tin of carrot cake cupcakes for a fundraising.

I used the faster path by not using a frosting, but you can spoil yourself with a generous coating of cream cheese frosting.

Here is the recipe and some photos:

my carrot cake cupcakes

my carrot cake cupcakes

my carrot cake cupcakes

my carrot cake cupcakes

the batter for the carrot cake cupcakes before going in the oven

the batter for the carrot cake cupcakes before going in the oven

a 12 muffin tin with liners for the carrot cake cupcakes

a 12 muffin tin with liners for the carrot cake cupcakes

chopped carrots for the carrot cupcakes

chopped carrots for the carrot cupcakes

Carrot Cake Cupcakes with Pecans
Serves 12
These unpretentious carrot-filled cupcakes are the perfect alternative for a fast breakfast or a lunch-box sweet treat
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 250 g carrots peeled and shredded on a box grater or in a food processor
  2. 125 g all purpose flour
  3. 1 tsp baking powder
  4. 1 tsp baking soda
  5. 1 1/2 tsp cinnamon
  6. 1 tsp nutmeg
  7. 60 g finely chopped pecans for batter
  8. 90 ml vegetable oil
  9. 2 large eggs
  10. 110 g brown sugar
For the Icing (optional)
  1. 200 g cream cheese, at room temperature
  2. 70 g butter, at room temperature
  3. 200 g icing sugar
  4. 12 whole pecans
Instructions
  1. Preheat the oven to 180C degrees.
  2. Oil a standard 12-cup muffin tin or line with paper liners and set aside.
  3. In a small bowl combine the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg and whisk until all combined.
  4. In a separate large bowl mix the wet ingredients: the peeled and shredded carrots, vegetable oil, eggs, sugar, finely chopped pecans and mix until well combined.
  5. Whisk the two mixtures together.
  6. Using a large ice cream scoop or a spoon divide the batter equally into the muffin pan and bake for 35 minutes or until a toothpick inserted in center comes out clean.
  7. I skipped the icing but if you cannot devour them another way mix 200g of cream cheese, 70g butter, both at room temperature, add 200g icing sugar and mix another round. You can decorate them with whole pecans.
  8. Bon Appetit!
The Artistic Soul http://theartisticsoul.com/

 

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