Hydro Veggies

Hydroponic Produce from Philippines


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Carrot Cupcakes with Cream Cheese Frosting

carrot cupcake

We are back with recipes packed with our hydroponic veggies!

For grating your carrots,  if you have a food processor, you could use the shredding disk. This recipe is easy to follow and prepare.

Ingredients

For the cupcakes

1 ½ cups grated carrots

1 cup (125g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

¼ tsp grated nutmeg

¼ tsp ground allspice

¼ tsp ground cloves

½ tsp salt

2 large eggs

1/3 cup vegetable oil

½ tsp vanilla extract

¾ cup (170g) granulated sugar

¼ cup (55g) packed light brown sugar

1/3 cup chopped walnuts

Serves: 12

For the frosting

8 ounces bar cream cheese, room temperature

¾ cup confectioners’ sugar

½ tsp vanilla extract

Directions

Wash your carrots, peel and grate them. Set aside.

In a medium bowl, sift the dry ingredients and thoroughly combine.

For this part you may either use a mixer (hand or free standing) or do this manually (with a whisk). Beat the eggs; pour in the vegetable oil and vanilla extract. Mix in the sugars. Incorporate the grated carrots and mix well. Gradually stir in the dry ingredients until fully combined and there are no lumps of flour. Fold in the walnuts.

Preheat your oven to 300°F/150°C.

Divide the batter equally among the cupcake liners and fill each case about 2/3. Bake for 20 minutes or until toothpick inserted in centers comes out clean. Transfer to a cooling rack.

While the cool completely, you may prepare the frosting. Beat the cream cheese and sugar; start with a slow speed and gradually increase. Pour the vanilla extract and mix well.

To frost your cupcakes, you may use an offset spatula or fill a piping bag and use your favorite tip.

Source: Adapted from Gimme Some Oven, frosting from Martha Stewart.