4.051 Carrot Cupcakes (with recipe)

Cycle 4 – Item 51

25 (Mon) February 2013

Carrot Cupcakes


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-


After years of being a one trick dessert pony (see 3.357 Patty Pumpkin Pie), the time had come for me to try something new, so I developed a recipe for carrot cake.

The first key point that differentiates my version from the standard carrot cake is the absence of icing.  To me, not being a fan of sweets in general, the extra layer of sugary/cheesy goop seems to overwhelm the rest of the cake, which is sweet enough in itself.  In the plating here, I dusted a bit of powdered sugar on top, mainly for the purpose of presentation, a touch of added sweetness being acceptable.

Second, rather than a full form cake, I find cupcakes to be preferable in many ways.  They cook and cool in half the time, they can be eaten without utensils/dishes, and they provide a crispy texture in nearly every bite.

This should hold me over for the next few years.


(makes 6)

    • 1 (medium) egg
    • 1/4 cup canola oil (any light vegetable oil will do)
    • 1 tsp vanilla
    • 1/2 cup sugar
    • 1/4 tsp salt
    • 1 tsp cinnamon
    • 1 pinch nutmeg (optional)
    • 1/2 tsp baking powder
    • 1/8 tsp baking soda
    • 71 g (2.5 oz) (1/2 cup) all-purpose flour (I tried it with bread flour but couldn’t tell any difference)
    • 100 g carrot
    • 1/4 cup (25 g) pecans (walnuts will do)
    • 1 stick of salted butter (unsalted will do, but the crust won’t taste as good)
    • 1/2 tsp powdered sugar (optional)

1.  Preheat the oven to 180 C.

2.  Combine the egg + oil + vanilla + sugar + salt + cinnamon + nutmeg + baking powder + baking soda in a medium mixing bowl and whisk together for about 1 minute, enough to get some air into the mix.

3.  Stir in the flour, gently so as not to eliminate the air.

TIP: I’ve read that leaving streaks of flour in the batter ultimately creates a moister cake.

4.  Grate the carrots and crush the pecans.

5.  Fold the carrot and pecan into the batter.

6.  Grease a muffin tin with the butter.

7.  Pour the batter into the molds halfway up, about 1/4 cup each.

8.  Bake at 180 C for about 25 minutes, until the tops are no longer wet (or do that toothpick thing).

9.  Cool for about 10 minutes then remove the cupcakes from the molds.

10.  Serve as is or dusted with powdered sugar (optional).


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