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
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
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!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Grated Carrot: because you can't have a carrot cake without it! It adds moisture and texture.
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
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