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

20 mins Prep Time

25 mins Cook Time

Written By

Robin Winship

Make Almond Butterfly's famous carrot cake cupcakes with cream cheese frosting at home with only a few easy steps. If you don't have a stand mixer you can always whip your arms into shape by mixing the frosting by hand! Check out the original recipe below.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @almondbutterflycafe!

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

Directions

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.