Carrot Cake Cupcakes

Thinking about what you can bake next? How about some tasty Carrot Cake Cupcakes😍

We had a coworkers birthday in the office and one of the girls made these DELICIOUS cupcakes! So I thought I had to try them out.

I’ve never really eaten carrot cake before because I’ll always choose a cheesecake over carrot cake if we are at a restaurant or event. And, well, lockdown is the best time to try new things! Right?

Give this a try and tag us in your creations 😍

Ingredients:

Cupcakes

1 1/4 cups flour

1/2 cup brown sugar

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

3/4 cups canola oil

1 1/2 tsp Vanilla extract

1/2 cup milk of your choice (judge your consistency because I did add more)

1 1/2 cups grated carrots

2 tbsp chia seeds (Make a chia egg)

Preheat oven to 175C.

In the bowl of a stand mixer, whisk together dry ingredient.

Stir in wet ingredients. Beat until well-combined.

Add grated carrots and stir until combined.

Evenly divide batter into cupcake pan (+- 12 cupcakes), filling each 2/3 way full.

Bake for 20 minutes or until fully baked through.

Allow to cool completely before decorating with frosting.

Frosting:

1/4 cup butter

100g cream cheese softened

1 tsp vanilla extract

1/4 tsp salt

1 cups powdered sugar

Combine butter and cream cheese in the bowl and beat until creamy, well-combined, and lump-free.

Add vanilla extract and salt and stir well to combine.

With mixer on low, gradually add powdered sugar until completely combined.

Frost cupcakes.

ENJOY!

Jess