Hi Bold Bakers!
I wanted to kick off Spring this year with some Big & Bold Carrot Cake Cupcakes that are perfect for Easter, Passover or any Spring celebration. These cupcakes scream Spring, and don’t worry they are as easy to decorate as they are to make.
Carrot Cake Cupcakes are a must for Springtime. This recipe is from Ireland and it’s the best I have ever made in my 13+ years as a professional baker.
I have taken my Best Ever Carrot Cake recipe and modified it into a small batch of cupcakes that yields 4 Big & Bold cupcakes. My cupcake recipes are the perfect size to fit in a toaster oven however they can also be made in a regular oven too. The timing and temperature for your toaster oven will be the same as your regular oven.
Did you see my other crazy cute Small Batch Cupcakes for Spring? Check out my Baby Chick Vanilla Cupcakes, Flourless Chocolate Cupcakes and the full written recipe for Carrot Cake Cupcakes further below.
These cupcakes are so easy to decorate. All you need is a few simple ingredients to get these lovely results.
Since these are small batch cupcakes, they cook perfectly in a toaster oven: fantastic pieces of kitchen equipment that are great for baking!
With a lot of my baking recipes, I like to show that with a small kitchen or limited equipment, you can still bake and get amazing results
I have previously made Small Batch Cupcakes including flavors like Red Velvet, S’mores and Cookie Dough Cupcakes. They are some impressive and delicious flavors you’ll have to try.
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- Carrot Cupcakes
- 1/4 cups (2oz/ 50g) sugar
- 2 tablespoons of egg*
- 1/4 cups (2oz/ 50g) flavorless oil*
- 1/8 teaspoon vanilla extract
- 1/3 cups (2oz/ 60g) flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon of bicarbonate of soda
- 1/8 teaspoon cinnamon
- ½ cup (50g/2oz) carrots, grated
- ¼ cup (30g/1oz) raisins
- Cream Cheese Frosting
- ½ cup (4oz/115g) powdered sugar, sifted
- ½ pack (4oz/115g) packages cream cheese, at room temperature
- 2 tablespoons (1oz/30g) unsalted butter, at room temperature
- 1 ½ teaspoons vanilla extract
- Green food dye
- Orange food dye
- Whisk together sugar, eggs, vanilla and oil until thick.
- Then add in flour, baking powder and cinnamon and mix gently
- Lastly, add in the grated carrots and raisins and fold in.
- Pour the batter into 4 cupcake liners almost to the top.
- Bake at 350oF (180oC) for 15-17 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
- Once baked, take them out of the tin and cool on a baking rack until cold.
- To prepare the Cream Cheese Frosting: In a bowl, using an electric mixer or a hand whisk cream together the cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy. Chill until needed. Color your cream cheese frosting with drops of orange and green food dye until you reach your desired color.
- For the green "grass": Place some shredded/desiccated coconut in a ziplock bag with a drop or two of green food dye. Work the dye into the coconut with your fingers outside of the bag and you will soon see the coconut turn green. Keep going until the coconut is totally green. Add more color if needed.
- To decorate: With a large round nozzle pipe around the surface of your carrot cupcake with the green frosting
- Scatter the green coconut "grass" on top to completely cover the cream cheese frosting
- With your orange cream cheese frosting in a piping bag and a large nozzle, pipe straight down into the center of the grass and bring the bag up as you pipe. Put more pressure on the bag when you are done to get a bigger top, just like a carrot.
- In a piping bag with green cream cheese frosting and fitted with a star nozzle pipe the carrot top
- Once decorated store the cupcakes in the fridge for up to 4 days. Let them reach room temperature before eating.
Eggs: Replace the egg with the same amount of apple sauce/puree or banana
Oils: sunflower, vegetable, coconut or canola are all good to use. Just not olive oil as it has too strong of a flavor.
Egg: whisk up your egg and measure it out in tablespoons. 1 egg is roughly 4 tablespoons.
If you don’t have a small cupcake tray use silicone cupcake liners.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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