Carrot Cake Cupcakes (Small Batch Cupcakes for Spring)
User Reviews
4.6
147 reviews
Excellent
Carrot Cake Cupcakes (Small Batch Cupcakes for Spring)
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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!
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Ingredients
- 1/4 cup (2oz/ 57g) sugar
- 1/2 cup (4oz/115g) packages cream cheese, at room temperature
- green food dye
- 2 tablespoons of egg*
- 2 tablespoons (1oz/28g) butter, at room temperature
- Orange food dye
- 1/8 teaspoon vanilla extract
- ½ cup (4oz/115g) powdered sugar, sifted
- 1/2 cup (1 ½oz/43g) coconut, shredded
- 1/4 cup (2oz/ 57g) flavorless oil (coconut/ sunflower oil)
- 1 ½ teaspoons vanilla extract
- 1/3 cup (2oz/ 57g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon cinnamon
- ½ cup (2oz/57g) carrots, grated
- ¼ cup (1oz/28g) raisins
Notes
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
147 reviews
Excellent
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