Carrot cake could be the ultimate dessert. It is moist with a well balanced sweetness, and of course a delectable cream cheese frosting. Carrot cupcakes on the other hand, are dessert perfection. Everyone gets their own mini cake with lots of cream cheese frosting. They are an irresistible treat.
The grater above is a “family heirloom” once belonging to my mom. It’s looking a bit rustic these days, but it still turns out perfectly grated carrots. If you have a box grater use the finer holes for this recipe.
I added golden raisins and shredded coconut to the batter but left out nuts. Instead, I used toasted pecans to decorate the frosting on some of the cupcakes. Note that when using Green Valley lactose free cream cheese, it is not as firm as normal block cream cheese. Therefore, open the tub of cream cheese and drain it in a sieve if you notice any liquid in the tub. If there is too much liquid, your frosting will turn out runny and you will need to start over. Adding more confectioners sugar will not solve the problem (I have been there!).
I made these with and without cupcake liners. It seems the cupcake liners I bought were a bit small for the pan I have so I now make these without them. Instead, I coat each cavity well with floured cooking spray. However, you may choose to use cupcake liners as they make for easy clean up and a pretty presentation.
- Cupcakes:
- 2 large eggs
- ¼ cup canola oil
- ¼ cup Miyoko's vegan butter or Buttery Sticks, melted and cooled (or increase canola oil to ½ cup and omit vegan butter)
- ¾ cup granulated sugar
- ¼ cup packed dark or light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of ground allspice (optional)
- ¼ teaspoon kosher salt
- 1⅛ cups + 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups small hole grated carrots (not packed)
- ½ cup golden raisins (soaked in hot water for 10 minutes, drained)
- ⅓ cup sweetened coconut flakes
- ¼ cup chopped and toasted pecans (to top frosting)
- Cream Cheese Frosting:
- 8 ounces cold Green Valley lactose free cream cheese
- 1 cup powdered sugar (more if needed)
- ½ teaspoon vanilla extract
- 1 tablespoon cornstarch
- Preheat oven to 350 degrees. Spray a 12-count muffin pan well with cooking spray (floured cooking spray works best) or coat with softened butter. You may also use cupcake liners.
- Whisk the eggs, canola oil and melted vegan butter, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, allspice (if using), and salt together in a large bowl.
- Add the flour, baking powder and baking soda. Stir until just combined.
- Fold in carrots, golden raisins, and coconut.
- Divide the batter evenly in the prepared muffin tin.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 20 minutes, then remove to a wire rack to cool completely.
- Meanwhile, prepare the frosting. If using Green Valley lactose free cream cheese, remove it to a medium bowl. If there is visible liquid in the bowl, drain cream cheese in a sieve for 15 minutes (in the refrigerator). This is an important step to ensure a good frosting consistancy or you risk having runny frosting that won't be spreadable. Whisk cream cheese, confectioner's sugar and vanilla extract in a medium bowl. Place cornstarch in a small plastic or metal strainer or sieve and sprinkle over the cream cheese mixture. Whisk again until ingredients are well combined. Place frosting in the refrigerator until ready to use (helps to firm it up).
- I don't have a piping kit so I used a Ziploc gallon freezer bag instead. Place bag in a 2-cup measuring cup with one of the corners centered in the middle of the cup. Fold top edges of the bag over the cup. Transfer frosting to the bag. Twist the bag to ensure the frosting is at the bottom. Snip off a tiny corner of the bag (start small, you can always cut off more). Pipe frosting on the cupcakes and smooth with a small angled icing spatula or short butter knife. Sprinkle chopped pecans over the top.
- The cupcakes can be frozen for a few weeks in a single layer in an airtight plastic container.
