top of page

Carrot Maple Pecan Cupcakes


If you love Carrot Cake, you’ve got to make these Carrot Maple Pecan Cupcakes.


With a perfectly spiced and super moist crumb laced in a luscious cream cheese frosting these carrot cake cupcakes are everything and more. 




Carrot Maple Pecan Cupcakes


Here’s Why You’ll Love These Carrot Maple Pecan Cupcakes:


  • All the deliciousness of traditional carrot cake, but in 6 individually portioned cupcakes

  • Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!

  • Lots of warm spiced flavours - perfect for the colder months!

  • Easy enough for all beginner cake makers

  • Made without eggs or dairy it can be made vegan and adapted for allergies



Key Ingredients

  1. Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)

  2. Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.

  3. Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!

  4. Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.

  5. Grated Carrot: because you can't have a carrot cake without it! It adds moisture and texture.

  6. Pecans: for a hint of buttery, creamy flavour and slight crunch which pairs so well with the moist sponge.




The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)





Carrot Cake Sponge:


  • Shredded Carrot: make sure you grate your own carrot at home as store bought pre-packaged carrot can be hard and dry so wont give you that moist, dense texture you are after!

  • Spices: a blend of cinnamon, nutmeg, and clove that adds that warm sweet spicy flavour

  • Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.









Recipe

Want to read more?

Subscribe to recipebyrosie.com to keep reading this exclusive post.

Comments


Commenting has been turned off.
bottom of page