Best Christmas Carrot Cupcakes : Easy Baking Recipe

Written by: Swati on:

Freshly baked carrot cupcakes with a touch of cinnamon & the cold weather are a match made in heaven! I bake a batch every other week each winter & I am lucky if it lasts 2 days - they are easy, moist and delicious! I have shared a video here baking them, take a look :)

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You will need : 
1 ¼ cups (6 ¼ oz/177g) all-purpose flour
½ cup (4oz/115g) granulated sugar
⅔ cup (4oz/115g) brown sugar
1 teaspoon cinnamon (I prefer a touch more)
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup (6floz/170ml) neutral flavoured vegetable oil
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
2 tablespoons milk
2 cups (7oz/210g) grated carrots

Method : 
Here's what I do to make things super easy
  • Preheat oven at 180°
  • Mix all the dry ingredients in 1 bowl (flour, sugar, brown sugar, cinnamon, baking soda, baking powder, salt). Stir the mix well so that everything is homogenous. 
  • Mix the wet ingredients in a large cup (oil, egg, vanilla extract & milk). Whisk them all together to make one homogenous liquid. 
  • Add the wet mix to the dry mix. 
  • Add the grated carrots.
  • Fold the mix gently to make a batter. Do not overmix
  • Fill cupcake moulds halfway with the batter
  • Bake it at 180° for 20 minutes until done. Time will depend on the power of your oven. How do you know it's done? Poke a toothpick in - it should come out clean. 
I prefer baking half a batch at one time - in the convection mode at 180° for 15-16 minutes.  
I follow the recipe by Bigger Bolder Baking and I highly recommend you give it a go! 
  • You can frost the cupcakes once they cool down - cream cheese frosting goes incredibly well with these. Although they taste just as fine unfrosted too. 
  • You can store the cupcakes for up to a week in the refrigerator. 
Bake a batch this winter or for Christmas perhaps? 

Swati & Smriti

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