Learn how to make my Carrot Cake Cupcakes in a toaster oven or conventional oven. This is my best-ever carrot cake recipe and they are so easy to decorate!
Add in flour, baking powder, baking soda and cinnamon and whisk gently until well combined.
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 at room temperature for up to 3 days.
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.