Soft, fluffy, carrot cakes cupcakes moistened with applesauce with an ultra-rich and smooth frosting. These gourmet cakes are loaded with nuts, carrots, and warming spices and they make the perfect accompaniment to your afternoon tea party!

carrot cake recipe

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MINI CARROT CAKES
Author: 
 
Ingredients
  • 1¼ Cups Cake Flour
  • 1 Tsp Bicarbonate of Soda
  • ¼ Tsp Salt
  • 1 Tsp Ground Cinnamon
  • ¼ Tsp Ground Nutmeg
  • ¼ Tsp Ground Ginger
  • ¼ Cup Oil
  • 1 Cup Brown Sugar
  • 2 Eggs
  • ½ cup Unsweetened Applesauce
  • 1½ cups Finely Grated Carrots
  • ½ Cup Chopped Walnuts
Icing
  • 250 Gr Cream Cheese
  • 100Gr Soft Butter
  • 2 Tsps Vanilla Extract
  • 2 Cups Icing Sugar
  • Chopped Dried Apricots, Cranberries and Pumpkin Seeds to Decorate
Instructions
For the Cupcakes:
  1. Preheat the oven to 180°C.
  2. Line a standard muffin tin with paper liners.
  3. In a medium bowl, whisk together the flour, bicarb, salt, cinnamon, nutmeg, and ginger.
  4. In a large bowl, whisk together the oil, brown sugar, and eggs. Stir in the applesauce and carrots. Add the dry ingredients and mix until just combined. Stir in the chopped walnuts.
  5. Divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely.
For the Icing
  1. In the bowl of a mixer fitted beat the cream cheese, butter, and vanilla on medium- speed until light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy and smooth.
  2. Ice the cupcakes and decorate with chopped dried apricots, dried cranberries and toasted pumpkin seeds.

 


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