Carrot Cake Cupcakes Everybodys favouriteCarrot Cake, in cupcake form!

Topped with fluffy cream cheese frosting, theyre ultra-moist and beautifully spiced.

These little friends are completely irresistible, but a total breeze to make.

Carrot Cake Cupcakes with Cream Cheese Frosting on a rack, ready to be served

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Its not carrot-y (is that a word?)

It doesnt even contribute to colour.

So then, why add carrot?

Close up of Carrot Cake Cupcakes with Cream Cheese Frosting

Its similar to the way zucchini is used inChocolate Zucchini Bread.

You cant see or taste the zucchini at all.

But it will be the most chocolate-y, ultra-moist bread of your life.

What goes in Carrot Cake Cupcakes

Carrots are just another way to achieve that.

Plus, we can pretend:Look ma!

Getting my veg fix!

Overhead photo of Carrot Cake Cupcakes with Cream Cheese Frosting

But yes, we need carrot for Carrot Cake Cupcakes!

Canned crushed pineapplein juice (not syrup, its too sweet).

Some people also include raisins.

Cream Cheese Frosting ingredients

I feel like theres enough going on here already!

We never tire of the stuff!

Milk Full-fat is best, though low-fat works fine.

Cream Cheese Frosting on a paddle beater standmixer

I havent tried with non-dairy but Im confident it will work;

Baking soda The rising agent.

It can be substituted with baking powder but it wont rise as well.

You dont need much, just half a teaspoon, and you cant taste it.

How to make Carrot Cake Cupcakes with Cream Cheese Frosting

I simply use plain white vinegar because its the most neutral in flavour.

Lemon juice also works;

Oilrather than butter for the fat.

Oil makes cakes more moist than butter, whereas butter adds flavour.

How to make Carrot Cake Cupcakes with Cream Cheese Frosting

They are 55 60g / 2oz per egg.

(And they arent paying me to say that, either!

Soft icing sugar is used to make fluffy, creamy frostings like this cream cheese one andbuttercream frosting.

Close up of freshly baked Carrot Cake Cupcakes with Cream Cheese Frosting

At this temperature, the butter should be pliable so it can be creamed when beaten.

But not so soft that it leaves a shiny slick of grease on your finger.

How to make Carrot Cake Cupcakes

1.

Hand sprinkling chopped pecans onto Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot and pineapple

First, grate the carrot and measure out the canned pineapple.

Grate carrotusing a standard box grater.

Cupcake batter

No electric mixer required just a wooden spoon!

Close up showing the inside of Carrot Cake Cupcakes with Cream Cheese Frosting

Pro tip: Ice cream scoops with a lever are super handy!

Bake for 20 minutesin a 180C/350F oven (all oven types) or until a toothpick comes out clean.

Just take my word for it, OK?

Close up photo of Carrot Cake Cupcakes with Cream Cheese Frosting

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Oh but actually, you dont need to do even that!

Dozer carrot cake cupcakes