Carrot Cupcake with Cream Cheese Frosting

Carrot Cupcake recipe

Carrot cupcake recipe is a healthy sweet desert, with less sugar, wheat flour, rich in vitamins suitable for children. It is easy to prepare,  ideal as a snack or dessert and I advise you to try my cupcake recipe that tastes great and will fill your kitchen with its mouthwatering aroma.

The carrot root has a high content of carotenoids (which gives its orange colour), mainly beta-carotene, which is converted by the human body into vitamin A, vitamin also called “beauty vitamin”, with direct effects on skin, heart and immune system.

Besides all its qualities, carrot has the advantage of being a sweet vegetable, cheap, easy to find on a market or supermarket. Try to eat more often and especially raw carrots, in salads or cooked. Of course I use, and cook a lot with carrots, but it’s good to know that carrots lose some of their quality by cooking or baking. So give your body a chance to assimilate a cocktail of vitamins and minerals by eating raw carrots.

I have prepared this recipe with one of our neighbours children,who is very fond of cooking even though he’s only 14, and the school and the sport he practice keep him pretty busy. I wanted to make a tasty recipe, healthy but also to put him to work a little bit, so he was the one who took care of decorating the cupcakes. Although, maybe, not the most appropriate decorations for these carrot cupcakes, we had a great time and they came out very tasty.

Perhaps you are curious to see what came out, so I invite you to follow the recipe and its preparation.

Carrot Cupcake Recipe

By December 11, 2014

Carrot Cupcake recipe

Prep Time : 30 minutes. Cook Time : 20-25 minutes




Carrot Cupcake recipe

First Preheat oven to 360 degrees F (180 degrees C).

Mix dry ingredients in a bowl: flour, baking powder, salt, cinnamon, nutmeg and ginger powder.

In another bowl, mix eggs and sugar until it dissolves, then gradually add the oil, grated carrots and apple and mix all together. Then add vanilla extract or seeds from a vanilla pod, like I did, and stir in 1/4 cup of chopped walnuts.

Finally add the dry ingredients and mix until combined. Using a small spoon or a special ice cream spoon like I did, put the mixture into muffin tray lined with special paper, and place in the oven for 20-25 minutes.

Remove from tray to a wire rack to cool completely before frosting. With an electric mixer, beat together the confectioners' sugar, lemon juice and cheese cream until we get a homogeneous and glossy cream and frosting is ready! Pipe swirls on the cupcakes and we are done with this Carrot Cupcake Recipe!

Easy, Don’t you think?

Carrot Cupcake recipe



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