Carrot cake cupcakes

By Michael Bonacini
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  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fine salt
  • 3/4 cup toasted pecans, roughly chopped
  • Zest of 1 orange
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 1-3/4 teaspoons vanilla extract
  • 4 large eggs
  • 1-3/4 cups sugar
  • 455 grams carrots, peeled, coarsely grated or shredded


  • 2 cups cream cheese
  • 1 teaspoon vanilla extract
  • 2 cups icing sugar
  • 1 cup room temperature butter


  1. In a large bowl, place the following dry ingredients: baking powder, baking soda, cinnamon, salt and sifted flours. Mix well. In a separate bowl, whisk together the following wet ingredients: vegetable oil, orange zest, buttermilk and vanilla extract. Next, in a stand mixer, beat together the eggs and sugar until a light, pale, soft consistency. This can also be done with a hand mixer. On a slow speed, add in the wet ingredients.
  2. Following this, add the dry ingredients on a slow speed. Then add half the carrots at a time, and mix thoroughly, followed by the pecans. Divide the mixture into your lightly greased non-stick cupcake pan and bake in a hot oven 350-375 degrees for 12-18 minutes until cooked, moist and tender. Once cooked, remove from oven and allow to cool.
  3. Meanwhile, prepare the cream cheese frosting. Using a stand mixer with a paddle attachment, place the cream cheese and butter and mix well. Add in the vanilla extract, a pinch of salt and the icing sugar, and beat to a light, fluffy consistency.
  4. Place the frosted icing into a piping bag with a plain or star tip, and generously top each cupcake in a decorative manner. You can garnish with crystalized violets, orange zest or sugar pearls. Place cupcake into a paper cup and arrange on a serving platter. 

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