Carrot Cupcakes

Carrot Cake Recipe
Carrot Cake Recipe

A few weeks ago I featured a recipe using carrots and coconut that was really pretty popular with you guys, so I thought I'd reprise the ingredients, this time in cupcake form. Naturally. 

I'm hosting a multi-kid play date today(man spring break has a whole new meaning when you get older) and I can't help but want to give my munchkin visitors a little treat. They'll be locked inside all day hiding from the rain doing a bunch of art projects, listening to bad pop music, jumping on the furniture, eating cupcakes. I'm not going to lie, that's kind of a dream day for me.  Here's the recipe. If you like the soup, you'll probably love these...

Carrot Cupcakes

1 lemon

3 eggs

1 1/4 cup brown sugar

3 cups finely grated carrots

1 cup self-rising flour

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

1 cup ground almonds

1/4 cup chopped walnuts (optional)


Preheat oven to 350 degrees


First zest the lemon, then juice it and set aside. Whisk the eggs, sugar and zest until the eggs start to peak, and the batter is pale. Beat in carrot. Add spices, almonds, baking soda, and flour.  After fully combined, add walnuts.  Distribute between cupcake papers and bake for 16-18 minutes.

Carrot Cake Recipe
Carrot Cake Recipe

I used an old fashioned recipe to make my buttercream frosting, which is super delicious, and in my case, dairy free! But it's kind of labor intensive, so if dairy is not an issue, here's a simpler version.

Now, here's how I did it:

Old Fashioned Buttercream Frosting

1 cup sugar

1/2 cup water 

1/4 tsp cream of tarter

2 eggs

1 1/2 cup salted butter (whipped Earth Balance for dairy free)

1 cup finely shredded unsweetened coconut 

Over medium high heat, combine sugar and water and cream of tarter in a medium sauce pan, stirring constantly until dissolved.  Bring to a simmer and cover for 2 minutes.  Uncover and simmer until the mixture begins to thicken, stirring occasionally.  Meanwhile, bring 1" water to boil in a flat, wide sauce pan, reduce to simmer.  Break the eggs and whisk in a heat safe bowl, place bowl in the water bath and whisk constantly (a hand mixer is best) until the eggs are full of air, forming peaks.  Add the sugar mixture and continue to whisk with the mixer until well incorporated.  Remove the bowl from the water bath, dot in butter 1 tablespoon at a time, continuing to mix until fully combined.  Put the frosting in the refrigerator for 10 minutes to firm up before frosting.  Sprinkle coconut over the top of each cupcake.

Carrot Cake Recipe
Carrot Cake Recipe