Carrot Cake Cupcakes
My boyfriend's mom introduced me to Sam's Famous Carrot Cake online. However, I'm constantly on the search to decrease the sugar in my recipes. These are moist with a nice carrot flavor. Feel free to omit the walnuts and/or raisins.
Carrot Cake Cupcakes
My boyfriend's mom introduced me to Sam's Famous Carrot Cake online. However, I'm constantly on the search to decrease the sugar in my recipes. These are moist with a nice carrot flavor. Feel free to omit the walnuts and/or raisins.
Cooking Instructions
- 1
Place raisins in a bowl with the pineappe, Let soak for at least an hour. Toast walnuts either in the oven or on stove until fragrant. Finely grate carrots.
- 2
Preheat oven to 375F/190C and prepare your tins. In a bowl, add flour, soda, spices, and salt and whisk to combine.
- 3
In another bowl, mix the eggs and sugars on medium speed for about 5 minutes or until the mix is pale and double in volume. Add in the oil and vanilla.
- 4
Alternate the buttermilk with the flour mixture, reserving a bit of flour to dust the walnuts with. Add the carrot and raisins and mix. Add the walnuts and last of the flour until just combined. Spoon into tins.
- 5
This recipe actually made 24 cupcakes, 6 egg shaped individual cakes, and two 6" round layers. Omitting the walnuts and/or raisins will give you less.
- 6
Bake for 15 minutes or until a toothpick comes out with dry crumbs.
- 7
These get better the next day so make a batch up ahead of time and make your frosting day of.
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