| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 1 hr |
| Cook: | 50 min |
| Yield: | 48 mini cupcakes |
Ingredients
- 1 medium carrot
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup sliced almonds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 1/2 cups grated carrots
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners’ sugar
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon lemon juice
- 1/4 teaspoon almond extract
Instructions
- Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you’ll need about 48).
- Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
- Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
- Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
- Meanwhile, make the frosting: Beat the confectioners’ sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.
Nutrition Facts
| Calories | 124 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 19 milligrams |
| Sodium | 71 milligrams |
| Carbohydrates | 17 grams |
| Protein | 1 grams |
| Sugar | 14 grams |
Reviews
I brought these to a party and they were a big hit. I will make these again for sure
I have been making these cupcakes for years. I love them and more importantly my family loves them. Make sure u make them mini, because a regular cupcake size does not give the same results.
Quite disappointed. I thought they were not terribly flavourful. They also didn’t rise as much as in the photo. I think the batter should have been divided among fewer liners…. perhaps 40 or 42.
Perfect ❤️
I just made these Carrot Cupcakes today, and they tasted delicious!!!
Everyone that had one said it “melted” in their mouths. It was so moist and flavorful. Thank you for this recipe!
Very flavorful. I made 30 mini muffins with this batter. Frosting is super easy and I had left over which ended up in the freezer for the next time. Batter takes several steps, so I’m giving 4 stars for that reason. Keeper.
Made these for a party and they were delicious and peoples favorite dessert!!!
They turned out looking just like picture on recipe. So worthwhile the candied carrot on top making presentation a wow!
Thanks for recipe
Great recipe and easy to follow. The cupcakes are moist and tasty.
Amazing flavor and very moist cupcake. I didn’t make the frosting and didn’t think it was need. I did use half all purpose flour and half whole wheat flour which I believe was a perfect compliment to the carrots and cinnamon called for in the recipe. This one is a keeper!!!!!!!!
These cupcakes are easy to make and have amazing flavor. Made them for a party, and got rave reviews. I followed the recipe as written, with the exception of toasting the almonds first (toasting enhances the flavor, I think, and adding freshly grated nutmeg to the batter (because I LOVE nutmeg! I also added a couple of toasted slivered almonds to the candied carrot squiggle on top – beautiful! I piped my frosting as pictures and, for me, the frosting recipe was the right amount. The balance of the small amounts of lemon juice and almond extract in the frosting add just the right taste touch that keeps guests guessing. Will definitely make again.