Carrot cupcakes 

Carrot cupcakes has carrots in its batter. Carrot softens the cake and as a result we have a soft and dense cake. Goes very well with walnuts and cream cheese frosting.Favorite of many. Try this easy recipe to make carrot cupcakes.


1 cup(128 gms) – all purpose flour,
1 cup(201 gms) – granulated sugar,
1 teaspoon – cinnamon,
1 teaspoon -baking Soda,
1/2 teaspoon -baking powder,
1 teaspoon – vanilla extract,
2 eggs( beaten) ,at room temperature,
3/4 cup(5.5 oz) – vegetable oil,
1/2 cup – walnuts,
1 cup – finely grated carrots (approx 2 carrots)

Cream cheese frosting 

1 /4 cup(57 grams) – Unsalted butter, at room temperature
113 grams/4 oz – Cream cheese
1 cup(225 grams) – powdered sugar,
1 teaspoon – vanilla extract

Preheat your oven at 350 Fahrenheit/175 Celsius and line 12 cupcake Pan with paper liners.
Beat 2 eggs.In a medium sized bowl,mix flour,sugar,baking powder, baking Soda,cinnamon powder.

add beaten eggs ,vegetable oil and vanilla. Now ,with hand mixer or electric mixer beat everything into a smooth batter.

Fold grated carrots and walnuts to the batter and mix to incorporate.

Using spoon or ice cream scoop fill 3/4 Th of cups with batter and bake for 20 to 25 min or until toothpick inserted to middle of the cake comes out clean.

allow to cool completely before frosting.

Cream cheese frosting

In a hand mixer or electric mixer,cream together butter , cream cheese. Add sugar ,vanilla and beat until fluffy and forms stiff peaks.

Using piping bag/Ziploc frost cupcakes .

Thank you,
Quick Treats


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