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Dessert & Treat

Carrot Cake Cupcakes With Cream Cheese Frosting

They're just as delicious as a tall, layered carrot cake, but so much quicker and easier to make.

Ingredients :

    1 pound medium carrots, peeled and finely grated
    3 large eggs, room temperature
    2 cups sugar
    1 ½ cups vegetable oil
    ⅓ cup buttermilk
    1 vanilla bean, split and scraped, pod reserved for another use (or 1 ½ teaspoons pure vanilla extract)
    ½ cup golden raisins (optional)
    1 cup walnuts or pecans, toasted and finely chopped (optional)
    3 cups unbleached all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon kosher salt
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    ⅛ teaspoon ground cloves
    Cream Cheese Frosting
    Sweetened shredded coconut, toasted, for decorating

Direction :

    Preheat oven and prep muffin pan:
    Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners.
    Combine wet ingredients:
    In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired.
    Mix dry ingredients:
    In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
    Add dry ingredients to wet:
    Stir flour mixture into carrot mixture until well combined.
    Divide batter between muffin cups and bake:
    Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes.
    Cool:
    Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely.
    Frost cupcakes:
    Frost cupcakes with cream cheese frosting. Sprinkle with toasted coconut (press gently to adhere) before serving.