TasteToronto | Almond Butterfly Cafe's Carrot Cake Cupcakes with Cream Cheese Frosting

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Almond Butterfly Cafe's Carrot Cake Cupcakes with Cream Cheese Frosting

Easy

Almond Butterfly Cafe's Carrot Cake Cupcakes with Cream Cheese Frosting

from Almond Butterfly Cafe - Dundas

Robin Winship

Robin Winship

Almond Butterfly Cafe's Carrot Cake Cupcakes with Cream Cheese Frosting

Yields:

18 Servings

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 25 mins

Method

Batter 8 Steps

  • Step 1

    Set oven to 350 degrees Fahrenheit.

  • Step 2

    Line muffin tins with paper baking cups.

  • Step 3

    Combine each bowl of ingredients separately.

  • Step 4

    Combine the wet ingredients with the dry ingredients to create the cake batter.

  • Step 5

    Make sure the add-in ingredients are completely mixed together before folding them into the cake.

  • Step 6

    Spoon batter into each muffin cup so it is just about full.

  • Step 7

    Bake for 20-25 minutes.

  • Step 8

    Allow to cool completely before icing cupcakes.

Cream Cheese Frosting 3 Steps

  • Step 1

    Whip cream cheese and earth balance until smooth with a whisk attachment on your stand mixer (or by hand).

  • Step 2

    Add vanilla and 1/2 cup of icing sugar, then blend.

  • Step 3

    Add remaining icing sugar and whip for 2 minutes until light and fluffy and completely smooth.

Tags:

Stay At Home

Toronto Bakeries

Carrot Cake Cupcakes

Almond Butterfly Cafe

Easy

Almond Butterfly Cafe's Carrot Cake Cupcakes with Cream Cheese Frosting

from Almond Butterfly Cafe - Dundas

Robin Winship

Robin Winship

Almond Butterfly Cafe's Carrot Cake Cupcakes with Cream Cheese Frosting

Yields:

18 Servings

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 25 mins

Ingredients

Wet Ingredients

  • 1 cup agave

  • 1 cupe cane sugar

  • 2/3 cup grapeseed oil or canola oil

  • 2/3 cup orange juice

  • 2 tsp pure vanilla extract

  • 4 large whole eggs

Dry Ingredients

  • 1 1/2 cups white rice flour

  • 1/4 cup coconut flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 1/2 tsp ground allspice

  • 1 tsp salt

Add-Ins

  • 3 cups finely grated carrots

  • 1 cup chopped toasted pecans (optional)

  • 1/2 cup shredded coconut

  • 2/3 cup raisins (optional)

Cream Cheese Frosting

  • 500g plain cream cheese

  • 1/2 cup earth balance (softened real butter works as well)

  • 2 cups icing sugar

  • 1 tbsp vanilla

Send list of ingredients to myself

Method

Batter 8 Steps

  • Step 1

    Set oven to 350 degrees Fahrenheit.

  • Step 2

    Line muffin tins with paper baking cups.

  • Step 3

    Combine each bowl of ingredients separately.

  • Step 4

    Combine the wet ingredients with the dry ingredients to create the cake batter.

  • Step 5

    Make sure the add-in ingredients are completely mixed together before folding them into the cake.

  • Step 6

    Spoon batter into each muffin cup so it is just about full.

  • Step 7

    Bake for 20-25 minutes.

  • Step 8

    Allow to cool completely before icing cupcakes.

Cream Cheese Frosting 3 Steps

  • Step 1

    Whip cream cheese and earth balance until smooth with a whisk attachment on your stand mixer (or by hand).

  • Step 2

    Add vanilla and 1/2 cup of icing sugar, then blend.

  • Step 3

    Add remaining icing sugar and whip for 2 minutes until light and fluffy and completely smooth.

Tags:

Stay At Home

Toronto Bakeries

Carrot Cake Cupcakes

Almond Butterfly Cafe