Carrot Cupcakes with Cream Cheese Icing

    Carrot Cupcakes with Cream Cheese Icing


    5 people made this

    These are an easy to make carrot cupcake that use almond meal and chopped pecans; a simple cream cheese and icing sugar mixture complements them perfectly.

    Serves: 6 

    • Cupcakes
    • 4 eggs
    • 150g dark or light soft brown sugar
    • 1 lemon, juiced and zested
    • 1/2 cup (60g) plain flour
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 200g almond meal
    • 50g pecans, chopped
    • 1 tablespoon ground cinnamon (not more)
    • 300g carrots, peeled and grated
    • Cream Cheese Icing
    • 500g cream cheese
    • 350g icing sugar, estimate, to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cupcakes: Whisk the egg yolks and sugar in a bowl until white. Add the lemon juice and zest, flour, salt, baking powder, almond meal, pecans, cinnamon and carrots to the bowl and mix.
    2. Now whisk the egg whites until stiff and gently stir into the carrot mixture.
    3. Pour the carrot cake batter into the patty cases. Bake in the oven for 15 minutes at 180 degrees C. Once cooked cool before topping with the icing.
    4. Icing: Mix the cream cheese with a fork (or a food processor if you prefer) then add the sugar according to taste and consistency you want.
    5. Then pour over the cooled cupcakes and set aside overnight; the carrot cake is better after a 24h rest.

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