When I was a child I hated carrot cake. The mere thought of vegetables in my cake was enough to make me violently shake my head no when someone asked if I would like a piece. Where was the chocolate cake with the chocolate frosting?! Boy was I missing out! I wish I could go back and tell myself to try a piece when it was served at grandma’s birthday every year. Think of all the cake I missed out on! Well, now I fully understand the appeal of carrot cake and even welcome vegetables into my baked goods (zucchini bread is another delicacy that I should’ve tried much sooner than I did). I’ve whipped up some carrot cake cupcakes just in time for Easter, and they’re too delicious and adorable not to post on the blog.

carrot cake cupcakes bluebird tea

These cupcakes are incredibly, and I’m sorry for using this word, moist. When they come out of the oven they almost don’t look done, as the tops are quite shiny and a bit wet. Don’t worry though, the middle is definitely cooked all the way through! If you’re using large carrots then a grater would work best to get the carrots to the consistency they need to be. However, I used baby carrots and found that a grater would not cut it (pun intended). I then pulled out my vegetable peeler…which also didn’t work! Finally, I asked my mom to show me how to use her fancy new food processor and alas, I had finely shredded carrots.

While I made mini cupcakes, you could easily make regular sized cupcakes. Simply adjust the cooking time and you’ll be good to go. Something about mini cupcakes just appealed to me. Probably because I can eat five and still feel that that’s better than eating one full sized cupcake. The frosting on these little guys is infused with carrot cake tea, and oh my gosh it’s amazing. Bluebird Tea Co. has just released their Easter collection, and the carrot cake tea is to die for. I simply melted down the butter, let the tea steep for 8-10 minutes, and then strained the butter. Remember to let the butter resolidify before using it or the frosting will be too thin.

Carrot Cake Cupcakes

Carrot Cake Cupcakes

INGREDIENTS

CUPCAKES:

  • 1 1/4 cup all purpose flour
  • 1 tsp. baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 tsp. salt
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup chopped walnuts

FROSTING:

  • 8 ounces cream cheese softened 
  • TBSP unsalted butter
  • 4 tsp. Bluebird Tea Co. Carrot Cake tea
  • cup brown sugar, light or dark make sure it’s really fresh
  • 1/2 cup powdered sugar plus more if needed
  • 3/4 teaspoon pure vanilla extract

INSTRUCTIONS

CUPCAKES:

  • Preheat oven to 350°F. Line your cupcake tins and set aside
  • Combine flour, baking soda, cinnamon, and salt. Set aside.
  • Grate carrots. Set aside.
  • Chop walnuts (if using). Set aside.
  • In a large bowl, beat oil, applesauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined. Add dry ingredients and beat until combined. Fold in carrots and nuts.
  • Divide batter evenly among the cupcake liners. Bake 12-13 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. The tops will appear to be wet and look a little underdone. That’s okay! Remember to adjust your time if you’re baking regular sized cupcakes

FROSTING:

  • Melt the butter over low heat before adding the tea directly to the butter. Take off the heat and allow to steep 8-10 minutes.
  • Strain the tea out of the butter.
  • Place the butter in the fridge to solidify.
  • Once the butter is hard again place all frosting ingredients into a bowl and beat until thoroughly combined.
  • Use a piping bag to pipe the frosting onto your cupcakes.

Carrot Cake Cupcakes

Carrot Cake Cupcakes

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Audrey Knizek

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17 comments

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Really great recipe, I love carrot cake, and the pictures make them look so good.

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Thank you! These are some of my favorite photos I’ve taken 🙂

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Carrot cake is my all time favorite and this twist with tea infused icing, never dawned on me, I am not a great baker but will be sure to try these!

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These are super easy to make, despite sounding difficult; you can do it!

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So I am thinking of ways to really get my kid to eat veggies, and I guess this is a great start!

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I think putting them into dessert would be a great start haha!

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I’ve never heard of carrot cake flavored tea! I’m so intrigued now. This recipe sounds amazing and the photos are gorgeous! Just the thing for this spring!

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I highly recommend trying the tea! I have a 20% discount code for bluebird tea co if you’re a tea drinker! Its WLBTEABIRD20. Thanks for reading 😊

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These are too cute! I love anything with carrot cake.

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mhmm looks & sounds delicious! Your photography is amazing. I’m pinning for later! Thanks for sharing!

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Thank you so much! I love taking photos so your comment means a lot 😊

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These look so delicious. Love carrot cake!

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i love love love carrot cake! these cupcakes are so cute an dperfect for easter!

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These look so good. I’ve never heard of using carrot cake tea in a recipe, but it sounds brilliant. Great idea!

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This carrot cake would be perfect this weekend for Easter! So yummy!

Carly | http://www.thecarlycollective.com

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