This post is also available in: Italiano
If I turn my head to my left, towards the window of my living room, what I see is a bright sun and a bold blue sky.
In the streets, cherry-trees already began to blossom, they literally can’t wait to show us their beauty again, after a whole year. Spring is here, my friend, and so are my spring recipes.
Are you curious about these easy carrot cake cupcakes from scratch?
These truly are something also a kid will LOVE!
Make these easy carrot cake cupcakes from scratch with your kids!
So, I’m not a mom, but I’m a proud auntie and I LOOOOOOOOVE baking for my niece and nephews.
Some kids are aliens so they obviously love vegetables. Normal children instead hate them.
Wait, wait, of course I’m kidding! My nephews, for example, have always eaten veggies. Despite this, they don’t eat every single vegetable on earth: they love lettuce, onion and tomatoes (especially together), but they dislike many others.
This premise to say: if you struggle with your kids eating veggies, then try to make these easy carrot cake cupcakes with them! Baking with kids is messy but oh so much fun, believe me. And they will LOVE this as a dessert/breakfast/snack!
The perfect Spring breakfast/snack…
This is an old recipe so I already tested it multiple times to make it perfect: these babies truly are the perfect Spring breakfast!
The flavor is simply amazing: they taste like amarettos biscuits! Almond is PERFECT if paired with almonds. My boyfriend said they taste like “paste di mandorla”, a typical Sicilian pastry similar to marzipan.
The texture? Well, they technically are more like muffins than cupcakes. Anyway, just look at this:
They’re so fluffy and slightly moist!
The final touch is given by the almond “sauce” (that you don’t see in this pictures) or almond buttercream (that you can see below) if you’re craving something sweeter.
Honestly? They’re so good that you don’t even need it (you could possibly dust some icing sugar on top if they’re not sweet enough).
How do I make the perfect cupcake? FAQS
Remember to leave a comment if you have other questions!
Two things to remember here: do not over-mix – otherwise you’ll end up having a deflated batter – and do not over bake – otherwise it will dry out!
You probably added too much flour, you over-mixed the batter or over-cooked it. You’ll learn with practice, don’t worry!
Because you probably over mixed the batter, it rose in the oven and then sank when you took the cupcakes out of the oven. If they sink, they’ll probably result dense and gluey.
Your cupcake should be slightly moist but not dense or “heavy”.
The following are affiliate links which means I make a commission off of them with no additional cost to you. Thanks for supporting me!
To shred the carrots, I’ve used my favorite food processor with the bigger beaker: CLICK HERE.
If you want to make mini bundt cakes instead of cupcakes, use this mold! They come out super cute! CLICK HERE
FLUFFY CARROT CUPCAKES/MUFFINS
Makes about 10/12 cupcakes (or 6 big ones):
- 150 gr Peeled carrots
- 2 Eggs at room temperature
- 50 gr Agave syrup or brown sugar
- 50 gr Extra virgin olive oil or other oil
- 180 gr Spelt flour or organic all purpose flour
- 8 gr Baking powder
- a few drops Almond extract
- a few drops Vanilla extract
For the almond sauce (optional)
- 125 gr Almond milk
- 10 gr Almonds
- a few drops Almond extract
- 1 teaspoon Agave syrup
- 1 teaspoon Rice flour or cornstarch
For the almond buttercream:
- 85 gr High quality butter (softened)
- 125 gr Icing sugar
- 1 or 2 drops Almond extract
- Take your eggs out of the fridge to bring them up to room temperature.
- Preheat the oven at 180° C/360° F.
- Beat the eggs – at medium speed – together with the brown sugar (or agave syrup) for a few minutes until they’re creamy. (do not over-mix!)
- Rinse and peel the carrots. Finely shred them and, if needed, squeeze them to take all the extra liquid out (DON’T throw this away).
- Add them to the eggs mixture, add also 50 gr of oil and stir gently to prevent deflation.
- Combine baking powder and flour and sift them into the mixture. Gently stir again.
- Finally, add some drops of vanilla and almond extract.If your batter is too dry, add some of the carrots’ liquid (it has a beautiful bright orange color, can you see? Lovely!)
- Pour your batter into muffin tin (you can also use mini bundt cake molds or one bundt cake mold, to make a cake) and bake for 20/25 minutes.
- Remember to check if they’re cooked with a toothpick (if it comes out clean, then the cake is ready). Let them cool down.
If you want to make the almond sauce:
- Grind the almonds until you get a meal and add it to the almond milk straight into the pan.
- Flavour with some drops of almonds extract and sweeten with agave syrup.
- Add the rice flour to thicken, stir with a whisk.
- Bring to a boil and cook for some minutes until thickened. Take it off the burner and let it set.
- Serve your muffins with almond sauce – or buttercream for a richer version (more like a treat).
If you want to make the buttercream:
- Whisk butter (softened), icing sugar and almond extract until fluffy. Decorate.