Carrot cupcakes
Based on a recipe found in Random Thoughts, I halved the ingredients to make cupcakes instead of two round cakes, got rid of the raisins (my kids don’t like raisins), retained the original amount of walnuts (love the stuff!) and substituted baking powder for the soda. The great thing about this recipe is how uncomplicated it is. Preparation took about 20 minutes and the baking time is 20 minutes as well. I started the preparations at 6.00 a.m. and the carrot cupcakes still made it to the kids’ lunchboxes in time for the arrival of the school bus at 6.45.
What about the traditional cream cheese frosting? Can’t. My creed is that I can eat the occasional cake but sans frosting. We already had a very, very decadent dessert-and-coffee session at Jack’s Loft last Sunday and I really need to lay off the sugar for the rest of the week. Not that frosting is all that necessary with these carrot cupcakes. They are great the way they are.
Makes 18 small cupcakes.
Ingredients:
1-1/2 c. of grated carrots (don’t squeeze out the juice)
1/2 c. of Muscovado sugar
3/4 c. of crushed pineapple, well drained
2 eggs
1-1/2 c. of all-purpose flour
3/4 c. of white sugar
1 tsp. of baking powder
1/2 tsp. of salt
2 tsps. of ground cinnamon
1/2 c. of vegetable oil
1/2 tsp. of vanilla essence
1 c. of roughly chopped walnuts
Preheat the oven to 375oF.
In a bowl, mix the grated carrots with the Muscovado sugar. Set aside.
In another bowl, whisk together the flour, baking powder, cinnamon and salt.
In a large mixing bowl, beat the eggs until light. Add the sugar and mix well. Pour in the vegetable oil, mixing as you pour. Add the crushed pineapples and vanilla essence. Stir to blend. Add the flour mixture and walnuts. Mix until blended.
Spoon into paper-lined cupcake/muffin pans until three-fourths full. Bake for 20 minutes or until a toothpick inserted at the center comes out clean.
Notes:
If you intend to frost the cupcakes, cool before frosting. Since I had no intention of frosting the cupcakes, I served them warm with coffee and they were moist and marvelous.
Had I decided to use raisins, I would have soaked them in a tablespoonful of rum first.
If you’re using silicone bakeware, the paper lining is not necessary. If you’re using regular (not non-stick) pans, brush them with a little oil first before spooning in the batter.
Next time I bake carrot cupcakes, I’ll use pili nuts in lieu of walnuts.
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Comments
16 Responses to “Carrot cupcakes”
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Hello Ms. Connie
Thank you for posting this recipe. I’m going to try it this weekend. Ang gaganda naman ng muffin cups!! Haven’t seen anything like them around.Can you please tell me what muscovado sugar is and what I can substitute for it? thank you again and have a nice day!
Mely
Hi Ms. Connie,
I have a carrot cake recipe with almost all of your ingredients but with dessicated coconut and I put the juice of the crushed pineapple. It’s a moist cake and it’s a hit to everybody.
I’ll try this cupcake this weekend but my children love frosting. Do you have a recipe for it?
Thank God that I have found your site. I really love it. Actually we love hosting parties (even it is our friends or colleagues bday. That’s why they love us also (”,)) at our house just to let them taste our new recipes. Since I found your site all of my recipe came from you and they enjoyed all of it. So I’m happy. Thank you so much for such an informative and delicious site. Keep up.
Your cupcake containers are soooo cute! May I ask where you get them and are they oven safe? Thanks!
Mely, Muscovado is raw brown sugar. All supermarkets sell muscovado.
Hazel, yes, I have a recipe for the frosting. But I can’t post it unless I’ve actually done it. Blog credo.
Issa (and Mely), got them from Living Well (Mall of Asia and The Podium). Silicone non-stick bakeware.
Love those carrot cupcakes. And, who needs the frosting? I think it taste better without it. You’ll appreciate better the taste and health benefits of carrots, cinnamon and walnuts.
Hi … I’ve been reading your blog for the past 2 years now … for the past few weeks … I couldn’t access your frontpage http://www.pinoycook.net. I use firefox. But I can view the entries if I use the URL for the entries. Like http://www.pinoycook.net/carrot-cupcakes/ …
This is the error I get …
Content Encoding Error
The page you are trying to view cannot be shown because it uses an invalid or unsupported form of compression.
It can’t be my internet connection because I get the same error when I view your blog from work. Yun lang naman.
Hi Connie
I was just wondering if you had any tips or used any gadgets for grating the carrots ?
I baked a carrot cake weeks ago and my arms got really sore from grating the carrots. I tried using a food processor, but the grated carrots were too big (magaspang) so I went back to a manual grater instead.
*HAVE any tips, I mean.
Thank you, Ms. Connie for your response regarding the Muscovado sugar. I learn something new from you everyday. Good to know where we can get those very attractive muffin cups..I’m sure my grandkids will have so much fun with them…don’t know if I’m able to get some though.
More power to you!
Mely
Hi Connie,
Ang cute naman ng cupcake container mo !!!
Lurker, compression is OFF.
Jean, a microplane grater.
Hello ate connie,
where po nakakabili ng walnuts?
@ate cristy
i saw the same cupcake container last saturday sa WOFEX at World Trade Center
Sa supermarket. Or in stores selling baking ingredients (Cooks Exchange, Chocolate Lover, Living Well). Bought mine in Shopwise.
Thanks, Connie!
Manual power pa rin pala
hello miss connie…
i would like to try this one but the oven that i have at home doesn’t have this thermometer. it’s just a knob with a sign high to low. what/how should i do it? i don’t know if i’m preheating on the right temperature (375F).
my oven is a complete set with burners on top and oven & grill below… it just doesn’t have thermometer. i didn’t notice it not until i was suppose to bake. hehehe…
tnx
There are oven thermometers available. You put it inside the oven alongside whatever you’re baking. Cheaper than getting a new oven.