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One unique ingredient I add to these is some orange juice. I find it really adds a depth to the flavour of these cakes; without making them taste too citrus-ey. Normally I squeeze an orange or two to get my juice because we're more likely to have oranges than a carton of orange juice but in a pinch I have used carton orange juice and it works just fine too.
These carrot cupcakes are the best! There's really no other way to describe them. They're so good that my mom was on the phone asking for the recipe shortly after I dropped them off last time I made them. They're perfectly spiced, and not too sweet.
The batter may seem a bit thicker than usual, but this is because lots of the moisture is hiding in the carrots. Once you bake the cupcakes the carrots will release their moisture and the cake will be perfect.
Topping these with a thick layer of cream cheese buttercream really elevates them to the next level. The buttercream is thick, rich and compliments the cupcakes perfectly. It’s not a carrot cupcake without the cream cheese icing in my opinion, but you can definitely use whatever icing is your favorite.
Preheat oven to 350, grease or line a muffin pan
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg,and ginger. Set aside.
In a small mixing bowl, mix together oil, sugar, orange juice, eggs, milk, and vanilla
Stir the wet mixture into the dry until thoroughly combined
Fold the carrots into the batter
Spoon batter into prepared muffin tin until about 2/3 to 3/4 full
Bake muffins 18-20 minutes, or until toothpick inserted into center comes out clean
Cool 5-10 minutes in the pan, then transfer to the cooling rack to cool completely
Top with icing of your choice
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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