Cardamom Spiced Carrot Cake Cupcakes

Carrot Cake Cupcakes
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I have never been a huge fan of carrot cake. Honestly, tried it a few times and hadn’t since because I didn’t care for the texture. With Easter approaching, my family was planning our Easter meal. My sister asked me if I could make carrot cake for her. I told her I didn’t care for carrot cake nor have I ever made a carrot cake, but I would try it! I opted to make fun sized carrot cake cupcakes, rather than a full cake. Cupcakes are so much easier to eat and when there are leftovers… way easier to send home with others. Instead of the traditional cream cheese frosting, I made a brown sugar cream cheese frosting. This was a SWEET HIT! The topping came out sweet and creamy, yet not unduly heavy or sugary. A few family members have diet restrictions, so I place nuts on top of the frosting, instead of adding nuts to the cake mixture. In removing the nuts from the cake and adding brown sugar to the frosting, I found a carrot cake recipe I actually enjoyed! The pecans paired perfectly with the frosting. Even my husband enjoyed these, but with neither of us being connoisseurs of carrot cake, I had to ask the whole family for honest reviews. They LOVED It! It was also a delight as I observed none of the frosting going to waste! I can’t wait to hear how this recipe turns out for you and your family! Happy Easter Everyone! 

-Simply Enjoy



Recipe Card

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Rest Time 30 mins Total Time 1 hr 10 mins
Servings: 12
Best Season: Suitable throughout the year

Description

Cardamom Spiced Carrot Cake Cupcakes 

Cardamom Spiced Carrot Cake Cupcakes

Cupcake Ingredient's

Frosting Ingredient's

Instructions

  1. Line a cupcake pan with paper liners, should have 12 total. Preheat oven to 350.
  2. In a mixing bowl, combine the flour, cinnamon, cardamom, salt, baking powder, and baking soda. Whisk. Set aside. (Use your stand mixer or hand mixer to mix thoroughly)
  3. Take your stand mixer bowl (or large mixing bowl) and add the brown sugar, sugar, oil, and applesauce. Mix for 30 seconds-1 minute. Add eggs and vanilla. Mix 1 minute, or until smooth.
  4. Add the dry ingredients, mix until thoroughly combined. Add carrots. Stir until everything is combined well.
  5. Using a cookie scoop or large spoon, divide batter equally between the 12 cupcake cups.
  6. Place in oven and bake for 17-20 minutes. Use a toothpick to check the center, until it comes out clean. Let cool in the cupcake pan for 10 minutes. Remove from cupcake pan and let cool completely before icing.
  7. Once your cupcakes have cooled, in a stand mixer bowl or large mixing bowl, add the room temperature butter, softened cream cheese, and brown sugar. With the paddle attachment for your stand mixer, beat for 1-2 minutes at medium speed. If you do not have a stand mixer, use a hand mixer. Let the mixture sit for 4-5 minutes, so it can absorb together.
  8. Add the powdered sugar and vanilla. Mix on high until creamy and smooth.
  9. Next you will decorate your cupcakes. I placed the frosting in a piping bag, but if you do not have a pipping bag use a gallon ziplock bag and cut the corner off of one of the bottom edges. Or simply use a knife and spread it on! Store in the refrigerator until you are ready to serve. Simply enjoy!
Keywords: Easter, carrot cake, carrots, cardamom, cinnamon, brown sugar, frosting, cupcakes, cake, dessert

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