اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
I actually had no intention to make these carrot cupcakes, but I was looking through the fridge and realised we had a lot of carrots. I was originally going to make some carrot halwa but decided to go against that and make some cupcakes because I was craving some cupcakes. I know a lot of carrot cupcakes recipe do not actually use walnuts, but I think the walnuts add a nice addition to the cupcake.
I paired this cupcake recipe with a cream cheese frosting, but my siblings absolutely hate cream cheese frosting. So, in retrospect I will probably have to find another frosting to keep them happy. Carrot and walnut cupcakes are different to normal cupcakes because the cinnamon adds a kind of spice to the cupcake that is a twist to the normal cupcake flavours.
When I told my siblings, I was going to make carrot cupcakes, they were not very happy. I think the concept of carrots in cupcakes just completely put them off. If you’re one of those people, then trust me on this one and make them. My siblings loved the carrot cupcakes and they managed to finish all of them. My auntie and cousin also came by that day and they also said that they loved the carrot cupcakes. Although with that being said, I don’t think they would have said otherwise even if they weren’t very nice…
This carrot cupcakes recipe is the perfect moist cupcake recipe with a hint of cinnamon spice and walnut crunch.
Cinnamon spiced carrot cupcakes topped with a smooth cream cheese buttercream are the perfect pair for your afternoon tea. This carrot cupcake recipe is guaranteed to be a hit with your family and friends so be sure to make extra. The perfect walnut crunch in the perfect spiced carrot cupcake.
- 140g Plain Flour
- ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- 1 tsp. Cinnamon
- 2 Eggs
- 160g Sugar
- 150ml Vegetable Oil
- 125g Carrots (grated)
- 85g Walnuts (crushed)
- In a bowl, sift the plain flour, baking powder, baking soda and cinnamon together
- Add the crushed walnuts to the mixture and stir to incorporate
- In another bowl, whisk the eggs and sugar together until a pale mixture forms
- Add the oil and whisk until the oil is incorporated
- Add the dry ingredients and whisk until smooth
- Fold in the carrots
- Line a cupcake tray with 12 cupcake cases
- Fill the mixture evenly amongst the cupcake cases
- Bake in the centre of a preheated oven at gas mark 3 for 25-30 minutes