No Bake Carrot Cupcakes with Cream Cheese Frosting | How to make Carrot Cupcakes | easy recipe

No Bake Carrot Cupcakes with Cream Cheese Frosting | How to make Carrot Cupcakes | easy recipe

Cupcake ingredients:

1 1/2 cups carrots, grated
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder(optional)
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
3/4 tsp salt
3/4 cup canola oil(vegetable oil/corn oil)
1 tsp white vinegar

Cream Cheese frosting ingredients:

1 package cream cheese(room temperature)
1/4 cup butter/margarine, unsalted (softened but still cold)
1/4 cup shortening(optional)
300 ml condensed milk(chilled overnight)
1 tbap cup vanilla extract
1 tsp orange zest, grated

toppings(optional):

sprinkles
nips
roasted nuts

Cupcake Procedure:

1) Bring water(1 liter) to a boil
2) In a bowl combine flour, baking soda, baking powder, cinnamon powder, nutmeg powder and salt. Mix until incorporated
3) In a separate bowl combine canola oil, brown sugar, white sugar, egg, vanilla extract and vinegar. Set aside. Mix until well blended
4) Combine dry and wet ingredients. Mix well
5) Add grated carrots and mix until incorporated.
6) Fill the cupcake liners with cake batter
7) Steam for 25-30 minutes.*do not forget to wrap the lid with clean cloth to avoid water from dripping into the cupcakes.
8) After 30 minutes do the toothpick check. and if it comes out clean the cupcakes are cook.*but if it’s still wet adjust heat to med low and check every 5 minutes.
9) Remove cupcakes from molders and cool completely

Cream Cheese frosting procedure:

1) Combine cream cheese, butter and shortening
2) Beat on medium speed for 2-3 minutes until smooth and creamy
3) Add condensed milk, vanilla and grated orange zest. Mix until creamy
4) Frost the cupcakes

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