Maple Pecan Carrot Cupcakes

Maple Pecan Carrot Cupcakes

Carrot cake with traditional cream cheese icing always has, and always will be one of my favourites. I am not sure I will ever be able to put my finger on exactly why. Perhaps it’s the surprise in every bite, the raisins, the pecans, the carrot morsels. Maybe it’s the moreishness of the salty sweet cream cheese icing. Maybe it’s the autumnal spices of cinnamon and nutmeg.

This is my go to recipe for perfectly moist, tender carrot cupcakes. Bursting with juicy raisins and crunchy pecans and topped with a rich, delicious cream cheese icing, I guarantee you and your loved ones will gobble these up in an instant. For the cupcakes, instead of caster sugar, I solely use maple syrup as the sweetener. I love the depth of flavour it adds, and it’s a bonus when sugar can be swapped out for something slightly healthier.

Pecans can subbed for walnuts and raisins can be omitted completely if they aren’t your cup of tea, but I would strongly advise against it. The variety in texture and taste in each mouthful is one of the best things about the recipe. If you omit the cream cheese icing, these cupcakes are also dairy free and make a good breakfast muffin.

Maple Pecan Carrot Cupcakes

Bursting with juicy raisins and crunchy pecans and topped with a rich, delicious cream cheese icing, I guarantee you and your loved ones will gobble these up in an instant.
Servings 12 cupcakes

Equipment

  • 1 standard cupcake tray
  • 12 cupcake liners

Ingredients
  

  • 150 grams carrots roughly grated
  • 135 grams plain flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 large eggs
  • 1/2 cup maple syrup
  • 130 grams flavourless coconut or canola oil melted
  • 1 tsp vanilla extract
  • 50 grams pecans roughly chopped, plus extra for garnish
  • 50 grams raisins
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp salt

Cream Cheese Icing

  • 135 grams full fat cream cheese
  • 65 grams unsalted butter softened
  • 1 tsp vanilla extract
  • 150 grams icing sugar sifted

Instructions
 

  • Preheat the oven to 175 degrees celsius on fan mode. Prepare your cupcake tray with paper liners. In a bowl, combine the flour, baking powder, baking soda, spices and salt. Mix well.
  • In another bowl, add your maple syrup and melted coconut oil, whisk until well combined. Add the eggs and vanilla extract and whisk again until combined. Finally, stir in your grated carrot.
  • Add one third of the flour mix to the wet carrot mix, stir gently until only a few streaks of flour remain. Repeat with the other two thirds of the flour. Do not over mix, or this will result in a tough cake! Finally, stir in the raisins and pecans.
  • Fill the cupcake liners until two thirds full. Bake for 20 minutes, or until a skewer comes out clean. Allow to cool completely before icing.
  • Make your icing! In a bowl, beat together your eggs and butter until smooth and creamy. Then add in the vanilla and icing sugar and beat again until incorporated. Once the cupcakes are cooled, top with cream cheese icing any way you wish. Decorate with remaining pecans, whole or chopped. 

Notes

Store in the fridge in an airtight container for 3 days.

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