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Eggless Carrot Cupcakes for Easter – I came across a pretty image of a carrot cupcake posted by an anonymous in Pinterest, but later I found the creator’s name is nahlahrsi. I changed the recipe with my own eggless cake recipe. I love the idea of using the crumbles all around the cream cheese. It brings out a stunning look of the cupcakes. Thanks for the idea, nahlahrsi. The cupcakes turned out super moist and fluffy with the delicious cream cheese frosting. With the added crumbles, it’s an added value which made them phenomenal. Oh Happy Easter in advance for those who celebrates the Lord’s Resurrection Day. I’m planning to make a few dozens of these for the church because they are just so amazing. I hope you’ll inspired to make these cute little cupcakes. Enjoy! If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON. Ingredients: 18 cm base diameters cupcake liners • Eggless Carrot Cupcakes 250g [2¼ cups] carrots, shredded 250g [2 cups] cake flour or all-purpose flour 6g [1½ tsp] baking powder 5g [¾ tsp] baking soda 3g [1 tsp] cinnamon powder 1g [¼ tsp] nutmeg powder ¼ tsp salt 100g [½ cup] caster sugar 100g [½ cup] brown sugar 112g [⅓ cup 3 tbsp] oil 1 tsp vanilla extract 120g [½ cup] plain yogurt 120g [½ cup] milk • Walnut Crumbles 60g [½ cup] walnuts, chopped 50g [¼ cup] brown sugar 20g [2 tbsp] dessicated coconut 60g [½ cup] all-purpose flour ¼ tsp salt 60g [¼ cup] unsalted butter • Cream Cheese Frosting 226g [1 cup] cream cheese 50g [¼ cup] powdered sugar 360g [1½ cup] whipping cream Orange food colourings Green and black food colourings Instructions: • Eggless Carrot Cupcakes 1. Shred the carrots and set aside. 2. Sift all the dry ingredients: Flour, baking powder, baking soda, cinnamon, nutmet and salt. Set aside. 3. In a large mixing bowl, add in brown and white sugar, oil, vanilla and yogurt. Mix vigoroudly until well combined. 4. Add in the sifted ingredients in 2 batches, alternate with the milk. Mix until combined, do not over mix. 5. Scoop and divide batter evenly into 12 cupcakes liners. Drop the pan few times on the table. 6. Bake in preheated oven at 175°C/348°F for 18-20 minutes. 7. Remove and cupcakes from the pan immediately and let the cupcakes cool down completely. • Walnut Crumbles 1. In a food processor, add in all the ingredients. 2. Pulse a few times at the beginning and then pulse all the way until the mixture is combined like wet sand. 3. Transfer onto a flat pan and bake at 170°C/340°F for 10-13 minutes. 4. Let it cool completely. • Cream Cheese Frosting 1. In a large mixing bowl, add in the cream cheese and powdered sugar. 2. With an electric mixer, mix until well combined. 3. Add in the whipping cream in 3 batches. Mix on medium speed until the cream becomes stiff, do not over mix. Follow me at: Instagram: @gracioustreatz Email: gracioustreatz@ Copyright © Gracious Treatz. All rights reserved. Unauthorized usage or stealing this video is prohibited.
