Carrot Cake Cupcakes with ‘Cream Cheese’ Icing

by

Carrot cake with cream cheese icing is the quintessential Easter dessert. Thick rich frosting surrounds perfectly moist cake with carrots and morsels of walnuts throughout making for a not too sweet yet indulgent treat. I have chosen to make this carrot cake into cupcakes as it is much easier to transport and serve. Feel free to only add the walnuts or raisins to the cupcakes, whatever your preference. You could certainly add both as well if you’re feeling extra festive. These cupcakes and icing can be made a day or two ahead to make your holiday cooking list a little lighter. I just suggest icing them the day of and storing them separately before that. While the icing may not be quite as thick as I remember, the flavor is identical! I could not be happier with how these turned out. I know once you try these carrot cupcakes with cream cheese icing, you will want to make them all spring long! Happy Easter!

                           

Carrot Cake Cupcakes with ‘Cream Cheese’ Icing

Serves 12
Prep: 30 min
Chilling: 30 min
Cooking: 25 min
Total: 1 hour 25 min  
Beginner

Ingredients:

For the Cupcakes: 

1 cup almond flour 

¼ cup coconut flour 

¾ tsp. baking soda 

1 ¼ tsp. cinnamon 

½ tsp. ginger powder

½ tsp. nutmeg

¼ tsp. clove 

¾ tsp. salt 

6 eggs 

½ cup butter or coconut oil, melted 

1 ½ Tbsp. orange zest 

½ cup orange juice, freshly squeezed (about 2 oranges)  

¼ cup honey 

1 ½ tsp. vanilla extract 

1 cup carrot, grated (about two large carrots)  

¼ cup walnuts 

¼ cup raisins, optional 

For the Icing: 

2 cups SCD yogurt, dripped for 24 hours 

½ cup honey 

¼ cup butter, creamed

  Method Of Prep:

  1. 24 hours before you are going to make your cupcakes, place 2 cups of SCD yogurt in a cheesecloth lined fine mesh sieve with a bowl underneath and place in the refrigerator to thicken and drain any extra liquid.
  2. Gather and prep ingredients.
  3. Preheat the oven to 350°F. Line a muffin tin with muffin liners or grease well with coconut oil and set aside.
  4. In a large bowl add flours, baking soda, cinnamon, ginger, nutmeg, clove, and salt. Whisk to combine.
  5. Add in eggs, butter, orange zest and juice, honey, and vanilla extract. Stir well until combined.
  6. Gently fold in grated carrot and walnuts (or raisins, or both).
  7. Pour batter into lined muffin cups all the way to the top.
  8. Bake for 20-25 minutes or until a toothpick can be inserted and removed cleanly.
  9. Transfer to a cooling rack to cool completely.
  10. While cooling, make the icing. Add butter to your stand mixer and cream it, using the paddle attachment.
  11. Add in dripped yogurt and honey to a stand mixer. Mix for 2-3 minutes or until combined well.
  12. Place icing in a pastry bag and top cupcakes with icing.
  13. I recommend placing the iced cupcakes in the fridge for 10 minutes before serving to harden up the icing a bit so it isn’t runny.
  14. After the 10 minutes in the fridge, top with walnuts, serve immediately and enjoy! Refrigerate any leftovers.

                      

Nutrition Facts: (includes, walnuts, raisins, and icing 1 each) 
Calories- 298
Carbs- 26.3 g
Fat- 19.5 g
Protein- 6.3 g