These delicious carrot cake cupcakes could also be served as muffins just be skipping the frosting. The cupcakes are moist and full of spice flavors.
Carrot Cake Cupcakes | Spicy Fall Flavors
(Make carrot cake cupcakes full of fall flavors with real buttercream frosting. Our carrot cake recipe is below)
Last week I asked my Instacart shopper to bring me 3 loose carrots and instead I got 3 five pound bags of carrots. Of course they made it right and refunded my money but I still had 15 lbs of carrots starring at me accusingly every time I opened the fridge. So I figured when life gives you carrots, make cake!
I’m personally not a huge dessert fan so I didn’t have a winning carrot cake recipe on standby but I figured there’s no time like the present.
About these Carrot Cake Cupcakes
As cakes go this is a pretty healthy one. Obviously there are carrots, but it’s also pretty low in sugar and I always encourage you to use pastured eggs and other high quality ingredients for not only the health benefits but also these clean foods give us the best taste.
The recipe simply lists flour in the ingredients but you could also substitute einkorn flour. Einkorn is an ancient grain many people who can’t have gluten can tolerate.
This cake is also pretty spicy, not in the hot chili sort of way, but in the warm fall spice way. I really enjoy using those fall flavors and they are a lovely complement the sweet carrots.
When I make cupcakes or muffins I prefer to use freestanding baking cups as opposed to a muffin tin. I can get 17 full sized cups on a large baking tray and bake more muffins faster. This recipe will fill 15 standard sized baking cup. Here’s a link to the ones I use from Amazon:
Now lets talk frosting. I made 2 real food frostings to accompany these cupcakes. It’s important that the frosting be made with whole food ingredients and be low in sugar or it’s just not something I would feed my family.
Ages ago I use to make a cream cheese buttercream frosting that’s sweetened with maple and has a touch of Bourbon for flavoring. At the time I served them with a spice cake but I thought they would be an excellent accompaniment to these cupcakes.
I also made a more exotic frosting that turned out really good as well. I was tinkering with the thought of doing a butter cream with orange blossom water, turmeric, and coconut flavors. It turned out be delicious with some subtly enticing flavors.
Find my frosting recipes here:
Learn To Cook | Live Online Cooking Classes
Recently we made these cupcakes in an online cooking class and had a great time enjoying the flavors of fall. Check out my online cooking class schedule to see my upcoming classes.
If you would like to join a cooking class sign up for a free week of classes.