Carrot Cake for me, is definitely a dessert that has “spring” written all over it. It just makes me think of Easter and gets me all excited for everything that comes along with that time of year. Cherry blossom trees blooming, birds chirping outside, flowers starting to bloom…I just love Spring. And I love Easter.
Carrot Cake is the perfect cake for so many different occasions but without fail I make sure it’s on my Easter dessert table in some form. This year I’ve decided to have a selection of mini-cupcakes, so without fail I knew I had to include my favorite mini carrot cake cupcakes recipe.The best part about this recipe is that there is no stand mixer required. It’s all mixed by hand in a bowl. I don’t know why but I get super excited when recipes can be mixed by hand. I want to share a few key things to remember to aid in the success of this recipe. When you are grating the carrots and if you’ve used a larger hand grater, use a knife to chop the carrots even smaller. I like to use a chef’s knife to make it easier. It isn’t very appealing to have larger strands of carrots poking out through your cupcakes. Also, make sure that you have grease proof cupcake liners. This recipe uses canola oil instead of butter, which is great but it also tends to seep through liners if you don’t have the right ones. Other than those two simple tips, these cupcakes are so moist and insanely delicious. The spices added to the cake compliment the carrots so well and the tang of the cream cheese frosting pulls the perfect bite all together in one.