Carrot cupcakes with cream cheese frosting

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 10 pcs.

Nutritional value per serving:

Calories 277, total fat 12 G., saturated fats 3 G., proteins 5 G., carbohydrates 39 G., fiber 2 G., cholesterol 45 mg, sodium 263 mg, sugar - G.

Easy to make, quick, and delicious, carrot cupcakes are a delight. Finely grated carrots and applesauce give these cupcakes a unique flavor, perfectly complemented by walnuts, cinnamon, and a pinch of nutmeg. You won't taste the vegetables in these cupcakes, but they'll be incredibly moist and soft, practically melting in your mouth. Cream cheese frosting is considered the perfect topping for carrot cupcakes; it complements the savory flavor of the cake with its salty-sweet aroma. Whip the cream cheese frosting with powdered sugar and lemon zest and top each cupcake with it, sprinkling with chopped walnuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup whole wheat flour
0.5 cups premium flour
1 teaspoon of baking soda
1/4 teaspoon fine salt
0.5 tsp ground cinnamon
A pinch of ground nutmeg
3/4 cup brown sugar
1/4 cup canola oil
2 large eggs category CO
1.5 cups finely grated carrots (about 2 medium carrots, peeled)
0.5 cup natural applesauce
0.5 tsp vanilla extract
1/4 cup + 2 tbsp finely chopped walnuts
110 g low-fat cream cheese, room temperature
3/4 cup icing sugar, sifted
0.5 tsp finely grated lemon zest

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, premium flour, cinnamon, nutmeg, brown sugar, eggs, carrot, applesauce, vanilla extract, walnuts, curd cheese, powdered sugar, lemon

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine the flour, salt, cinnamon, and nutmeg. In the bowl of a large stand mixer fitted with the paddle attachment, combine the brown sugar, canola oil, and eggs and mix until evenly combined. Add the carrots, applesauce, and vanilla. Add the dry mixture and mix well. Then stir in 1/4 cup chopped walnuts.

Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted into the center of the cupcake comes out clean, about 20 minutes. Transfer to a wire rack and cool completely.
Using an electric mixer, beat the cream cheese, powdered sugar, and lemon zest until smooth. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store the cupcakes in an airtight container in the refrigerator.

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