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Posted by on Sep 10, 2012 in Dessert | 1 comment

Whole Wheat carrot cupcake

Whole Wheat carrot cupcake

Do you know what is the perk of living in consistent 90F-100F weather?

You get to enjoy the pool longer.

Yesterday we were invited to informal kick off for upcoming small group reading with a pool party. Hot Dogs, sausages, watermelon, chips,veggie tray and assortment of dessert were the part of the deliciously wet  party.We had trouble getting up this morning for the school after all that fun we had last evening 🙂

I had been thinking of making carrot cake for ages,so during my last grocery trip,i had bought some carrots.I thought this will be a great time to make these cupcakes,i can use some taste testers :-)My husband cringe at the thought of making something new for the group of people,but i am ALWAYS  the first taste tester and he is the second one, with plan B of chips and salsa,if testing fails !

carrot cupcakes with maple cream cheese frosting

carrot cupcakes with maple cream cheese frosting

I decided on this recipe with minor adaptations.Since it was eaten quickly by us and friends,i would give it a green light for future !

  • It asks for applesauce which would have been my choice but my applesauce were frozen,so i increased the amount of sugar by 1/4 cup.Cupcakes were very mildly sweet.We like it that way.
  • I did not had ground cardamom and cloves,i keep them whole.So i just ground 3 cloves and 5-6 cardamom in mortar pestle to get the powder.Cupcakes had sweet and spicy fragrant,very much like carrot cake.
  • I was concerned about the olive oil /grapeseed oil smell in cupcakes ,so i just used regular vegetable oil.
  • Would have loved to add flax seeds but didn’t had in hand.
  • Turbinado sugar works fine.

Print
Whole Wheat carrot cupcake

Ingredients

    Dry Ingredients
  1. 2 cups whole wheat pastry flour
  2. 1 teaspoon baking powder
  3. 1-1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 2 teaspoons cinnamon
  6. 1 teaspoon cardamom
  7. 1/2 teaspoon nutmeg
  8. 1/4 teaspoon cloves
    10. Wet Ingredients
  10. 1 cup vegetable oil
  11. 3/4 cup Coconut sugar
  12. 1 teaspoon vanilla extract
  13. 4 eggs
  14. 2 cups grated/food processor chopped carrots
    15. Frosting for (12 cupcakes)
  15. 12 Oz cream cheese room temp
  16. 1/2 stick of butter
  17. 1/4 cup maple syrup

Instructions

  1. Preheat oven at 350F.
  2. Mix all the dry ingredients in bowl.
  3. Beat eggs and add rest of the wet ingredients in another bowl.
  4. Add dry mix to the wet.Stir it well.
  5. Line up two set of muffin pan with cupcake liner.
  6. Scoop out the cupcake mix using ice cream scoop and fill 3/4 of the cupcake liner.
  7. Bake for 17-20 mins,until tooth pick inserted in the middle comes out clean.
  8. Let it cool completely.
  9. While cupcakes are cooling,beat the frosting ingredients.
  10. Once cupcake are completely cooled,frost away !
  11. Enjoy !
http://www.handfulofjoy.com/whole-wheat-carrot-cupcake/

1 Comment

  1. Jessica September 22, 2012

    That’s really great pipping Nive!

    Reply

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