How to Make Carrot Cupcake at Home

 How to Make Carrot Cupcake at Home

Carrot cake is a favorite, and these carrot cake cupcakes don't disappoint. A sweet and

chewy cupcake with spicy cream cheese frosting, you will love this one.

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To start making cupcakes in a small bowl, break 3 medium-sized eggs. As with all of them

Make sure the ingredients are at room temperature for cooking, but if you keep the eggs inside

the refrigerator like me remembering to remove them about an hour before starting cooking.

This carrot cake recipe is slightly different from my original carrot

Cake recipe that is one of my all time favorites and one of my favorite recipes.

The dough is a little thicker, but the taste is 100% the same

I would like to bake a carrot cake instead, I leave the link in the description field below.

Measure the oil with the eggs. We want to use a light and tasteless oil like rapeseed,

Vegetables or sunflower. Try to stay away from olive oil for this recipe

because it tends to have too strong a taste that it transfers to the finished cupcakes.

We need 2/3 cup or 160 ml. If you want the full recipe 

for those carrot cupcakes it will be on my side too

the full dimensions listed in the description box below.

Finally, for the wet ingredients, we need one and a half cups of white granulated sugar, or 300 g.

You will find that I give recipe quantities in metric and imperial, cups, grams, and ounces

mls, no matter where you live in the world you should find this recipe easy enough to follow.

You may think that sugar is a dry ingredient, but most of the time in cooking it is called

wet ingredient. Adding to wet ingredients instead of dry ingredients helps to inhibit this

Gluten formation, which, to put it simply, makes your baked goods light and tough.

Using a whisk, mix the wet ingredients well until mixed.

Set the bowl aside while we work on the dry ingredients.

In a larger bowl, start measuring the flour. You need 1 1/2 cups or 190 g

Normal or all-purpose flour. You can use a strainer here if you want

but I usually skip this step unless I can see my dry ingredients are pretty lumpy.

This carrot cake cupcake recipe makes a perfect set of 12 cupcakes, but you can double it up

or cut the recipe in half for a different amount. Same goes for the cream cheese glaze, however

If anything is left over, you can store it in the freezer for about three months.

It goes perfectly with cinnamon rolls for a weekend brunch.

For the flour we need to measure the remaining dry ingredients,

Baking powder, ground cinnamon and salt.

We need a teaspoon of baking soda. Make sure you don't mix these up

Baking soda with baking soda here because they're two different ingredients. we use

Baking soda in this recipe as it will react with the acids in the carrot.

Without the carrot, we would need yeast because it contains an acid.

Add the baking soda to the mixing bowl, followed by 1 teaspoon of ground cinnamon.

Finally, add half a teaspoon or a few pinches of salt.

Using a wooden spoon, mix the dry ingredients well until mixed.

Our final ingredient that we will need for this recipe is grated or grated carrots.

We need about 2 cups or 200 g. About 3 small or 2 medium-sized carrots.

Make sure to grind or grate your carrots for this recipe.

Don't use a pre-grated one as we need all of the moisture in carrots.

Put the grated carrots in the bowl with the dry ingredients

and pour over the bowl with the wet ingredients.

Fold the cupcake batter with a wooden spoon

until you don't see any more dry flour. We don't want to end it

Mix here as this can cause gluten to develop, making the cupcakes hard and dry.

Let me know your favorite cupcake flavor in the comments below. For me it could be a

Tie between plain vanilla or those carrot cake cupcakes with cream cheese frosting.

I have so many cupcake recipes made from salty chocolate

favorite