Are you looking for a simple but funky dessert? Then also try this very easy cute carrot cupcakes recipe! If you like carrot cake, you will definitely adore these cupcakes!
Do you have a couple of leftover raw carrots in your fridge?
Well that is just great!
Because that sounds like it is the right time for you to try out this carrot cupcakes recipe, don’t you think? These carrot cupcakes a surprising alternative for the usual dark chocolate, red velvet or vanilla bean cupcakes.
Cupcakes
Not that I don’t like those.
On the contrary even. But I am always on the lookout for other ideas. Especially when it involves incorporating some unusual ingredients!
I also love the ground cinnamon in combination with the carrots. It gives these cupcakes an extra flavor boost. So if you like carrot cake, then you will also adore these cupcakes too!
Let’s see how we make them.
Easy Carrot Cupcakes Recipe
I like to serve the cupcakes lukewarm straight out of the oven.
Just because they taste best when they are fluffy warm and moist. Topped off with some cream cheese or sour cream… which means that you have to eat them right away or the topping will melt!
But I have to admit that I cheated a bit here and just added a teaspoon of strawberry yogurt that was left after making my strawberry yogurt panna cotta.
I made this recipe in my KitchenAid Cook Processor but a saucepan also works of course!
Do you love cupcakes?
Then you should also check out my chestnut buckwheat cupcakes!
Enjoy!
Easy Carrot Cupcakes Recipe
- 3,5 oz self-raising flour (100 g)
- 3,5 oz fresh carrots (100 g), peeled and grated
- 1 large egg about 3,5 oz or 85 g
- 3,5 oz caster sugar (100 g)
- pinch baking powder
- ground cinnamon
- 1 drop vanilla extract
- 1 tbsp unsalted butter
- 2 tbsp whole milk
- salt
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Add the butter and the grated carrot to a medium large saucepan.
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Place the pan over medium heat until the butter has melted and let the carrots fry in the butter for 4 to 5 minutes until a little soft. Then take the pan off the heat again and let the carrots cool for 10 minutes. Once cooled, add the caster sugar, the self-raising flour, a pinch of baking powder, the large egg, a pinch of ground cinnamon and salt and the whole milk to the carrots.
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Stir the ingredients very well. In the end the batter should be sticky but somewhat runny.
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Line a cupcake tin with 4 cupcake paper cups and divide the cake batter over them. Place them in a preheated oven at 325°F (160°C) for 30 minutes. Then remove the cupcakes from the hot oven and let them cool down.
Carrot Cupcakes Recipe – KitchenAid Cook Processor
Are you looking for a simple dessert?
Then do try this very easy cute carrot cupcakes recipe! If you like carrot cake, you will adore these cupcakes!
Do you love cupcakes?
Then you should also check out my chestnut buckwheat cupcakes!
Enjoy!
Easy Carrot Cupcakes Recipe
- 3,5 oz self-raising flour (100 g)
- 3,5 oz fresh carrots (100 g), peeled
- 1 large egg about 3,5 oz or 85 g
- 3,5 oz caster sugar (100 g)
- pinch baking powder
- ground cinnamon
- 1 drop vanilla extract
- 1 tbsp unsalted butter
- 2 tbsp whole milk
- salt
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Place the MultiBlade in the bowl of the Cook Processor and add the peeled carrot.
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Close the lid and press Pulse for 10 seconds. Replace the MultiBlade with the StirAssist. Add the unsalted butter to the chopped carrot.
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Select 90°C and set the timer at 4 minutes. Press Start. Once the carrots are cooked, open the lid and let the carrots cool for 10 minutes. Then add the caster sugar, the self-raising flour, a pinch of baking powder, the large egg, a pinch of ground cinnamon and salt and the whole milk.
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Close the lid. Select manual speed 3 and set the timer on 3 minutes. Press Start. After that, scrape down the sides of the bowl, select speed 2 and set the timer on 2 minutes. Press Start again. The batter should be sticky but somewhat runny.
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Line a cupcake tin with 4 cupcake paper cups and divide the cake batter over them. Place them in a preheated oven at 325°F (160°C) for 30 minutes. Then remove the cupcakes from the hot oven and let them cool down.
