Carrot Cupcakes With Cardamom Frosting Recipe

Name: Carrot Cupcakes With Cardamom Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, lightly beaten; 1 1/8 cups white sugar; 1/3 cup brown sugar; 3/4 cup coconut; 1/2 cup vegetable oil; 1 teaspoon vanilla; 2 cups shredded carrots; 1/2 cup crushed pineapple, drained; 1 1/2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ginger; 1/2 teaspoon cardamom; 1 cup pecans, toasted and chopped; Frosting; 8 ounces cream cheese, room temperature; 1/4 cup unsalted butter, room temperature; 3 cups powdered sugar; 2 teaspoons cardamom; 1 teaspoon vanilla

Servings: persons

2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
3/4 cup coconut
1/2 cup vegetable oil
1 teaspoon vanilla
2 cups shredded carrots
1/2 cup crushed pineapple, drained
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cardamom
1 cup pecans, toasted and chopped
Frosting
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons cardamom
1 teaspoon vanilla

1
Preheat oven to 350 degrees. Line muffin cups with liners.
2
Beat together the eggs and white and brown sugars in a bowl. Mix in oil and vanilla. Fold in carrots and pineapple.
3
In a separate bowl, sift and then mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Add coconut.
4
Add dry ingredients into the carrot mixture until evenly moist. Fold in nuts. Transfer to prepared muffin cups.
5
Bake 25 minutes, or until toothpick inserted in the center comes out clean. Cool completely on wire racks before topping with frosting.
6
If you're making mini cupcakes, bake at 350 for 11 - 13 minutes.
7
Frosting:
8
Mix cream cheese and butter until creamy and light.
9
Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
10
Mix in cardamom and vanilla until fully integrated.
11
Pipe onto cooled cupcakes.

1696

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 eggs, lightly beaten, 1 1/8 cups white sugar, 1/3 cup brown sugar, 3/4 cup coconut, and more.

Yes, Carrot Cupcakes With Cardamom Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes With Cardamom Frosting

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