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Best Carrot Cake Cupcakes with Lemon Ricotta Frosting

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These awesomely fun, light, soft, moist and seductive Carrot Cake Cupcakes with Lemon Ricotta Frosting can make anyone drool. They are absolutely sufficiently sinful to enjoy as a dessert. And also they are sufficiently healthy so that you could eat them for breakfast like I do. I just love ’em. 🙂

Image - 01 food styling of carrot cake cupcakes with lemon ricotta frosting by my ginger garlic kitchen 1

Woohoo! So finally, Easter is coming soon in a few days. So technically it’s the beginning of the the Spring fest. 🙂 Even though it’s still not feeling like Spring on most of the days here, but I can surely tell that it’s getting warmer here day-by-day.

Carrot Cake Cupcakes with Lemon Ricotta Frosting | mygingergarlickitchen.com/ @anupama_dreams

Easter and carrot dishes are best friends. So I decided to share this tasty carrot recipe with you’all. And I so want to eat them now. All right, the thing is that I am craving for one of these stunners right now, but sadly they all vanished as soon as I made them last week.

We baked these sweet, cinnamony and nutty cupcakes last week. And then, when there was more batter left after baking one batch, Little-A suggested me to bake carrot cake brownies. So yeah, I did that, and the result was fabulous.

Carrot Cake Cupcakes with Lemon Ricotta Frosting | mygingergarlickitchen.com/ @anupama_dreams

They were Little-A’s favorite breakfast and snacks for 3 days in a row, and after that they vanished into thin air. However, I somehow liked the fact that she ate and loved those cupcakes. At least that way, I could get her to eat more carrots, and I must say that the hiding fruits and veggies in a delicious way like this always works.

Related: Chocolate Cream Cheese Cupcakes Topped with Fresh Blueberries

Carrot Cake Cupcakes with Lemon Ricotta Frosting | mygingergarlickitchen.com/ @anupama_dreams

Does goodness of carrots need an introduction?

I don’t think that I need to tell you about the goodness of carrots in these cupcakes. But I still want to write something about these irresistibly fluffy, and moist carrot cake cupcakes.

Related: Eggless Orange Olive Oil Muffins

Carrot Cake Cupcakes with Lemon Ricotta Frosting | mygingergarlickitchen.com/ @anupama_dreams

These carrot cake cupcakes are super light and fluffy. Carrots add wonderful moistness to these cupcakes which also have a decent flavor of cinnamon. Nothing can go wrong when carrots and cinnamon are involved. Right? These cupcakes are a great way to eat a cake and a vegetable together. 🙂

Related: Oats Orange Eggless Muffins 3 Ways

Carrot Cake Cupcakes with Lemon Ricotta Frosting | mygingergarlickitchen.com/ @anupama_dreams

And there is no butter. And believe me, no one can ever tell there is no butter in these. Here I used a simple ricotta frosting which I couldn’t record as video, but that frosting is super easy and I am sure, you won’t necessarily need video instructions for that. My baby girl and I love our cupcakes with frosting. Unlike the two of us, Daddy dear went for a simpler frosting free muffin.

So let us get started.

Related: Banana Chocolate Muffins with Wheat Flour

Related: Delectable Blueberry Muffins For 4

Carrot Cake Cupcakes with Lemon Ricotta Frosting | mygingergarlickitchen.com/ @anupama_dreams

Carrot Cake Cupcakes with Lemon Ricotta Frosting

More healthy carrot recipes you may like:

  1. Black Eyed Bean Carrot Biryani
  2. Carrot Garlic Flatbread
  3. Carrot Halwa Recipe
  4. Carrot Sago Kheer
  5. Carrot Zucchini Pilaf
  6. Carrot Zucchini Semolina Pancake
  7. Creamy Carrot Beet Tomato Soup Recipe
  8. Creamy Sweet Potato Carrot Soup
  9. Radish Lentil Idli Fry With Carrot Ginger Chutney
  10. Small Batch Of Fudgy Carrot Brownies
  11. Szechuan Spiced Carrot Fettuccine

Best Carrot Cake Cupcakes with Lemon Ricotta Frosting (Step-by-step photo instructions)

Making Carrot Cake Cupcakes:

  1. Preheat oven to 180°C // 355°F. In a large mixing bowl, whisk together eggs, granulated sugar, oil, and vanilla.
  2. Image of the cooking step-1-1 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  3. Using a wire whisk or an electric hand mixer, whisk until slightly pale.
  4. Image of the cooking step-1-2 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  5. Add shredded carrots, chopped walnuts, and mix well until combined.
  6. Image of the cooking step-1-3 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  7. In the same mixing bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
  8. Image of the cooking step-1-4 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  9. Mix well until combined.
  10. Image of the cooking step-1-5 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  11. Add raisins and toss in the batter until evenly combined.
  12. Image of the cooking step-1-6 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  13. Pour batter into paper-lined muffin cups, filling each cup about ¾ full.
  14. Image of the cooking step-1-7 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  15. Bake in a preheated oven at 180°C for about 20-24 minutes.
  16. Image of the cooking step-1-8 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  17. Do a toothpick test; if the toothpick inserted into the center of a cupcake comes out clean they are ready. Let them cool slightly in the muffin tray for a few minutes. Then transfer them to a wire rack and let them cool completely.
  18. Image of the cooking step-1-9 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting

Making Whipped Ricotta Lemon Frosting:

  1. Using an electric mixer whip together ricotta and yogurt on medium speed until lightly smooth and fluffy.
  2. Image of the cooking step-2-1 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  3. Add the honey and grated lemon zest and fold together well.
  4. Image of the cooking step-2-2 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting

Frosting Carrot Cupcakes:

  1. Frost the cupcakes with lemon ricotta frosting.
  2. Image of the cooking step-3-1 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  3. Garnish with chocolate candies, and chopped walnuts.
  4. Image of the cooking step-3-2 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting
  5. Serve with a glass of milk or coffee.
  6. Image of the cooking step-3-3 for Best Carrot Cake Cupcakes with Lemon Ricotta Frosting


Best Carrot Cake Cupcakes with Lemon Ricotta Frosting [Recipe]

Recipe Image
These awesomely fun, light, soft, moist and seductive Carrot Cake Cupcakes with Lemon Ricotta Frosting can make anyone drool. Perfect for dessert or brunch!
★★★★✰
(Rating: 4.2 from 77 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
32 mins
Category ☶ Cuisine ♨ Serves ☺
Dessert Western 22
Nutrition Info ⊛ Serving size ⊚
335 calories 1 serving

INGREDIENTS

For Carrot Cake Cupcakes:
  • 2 cup (225 grams) wheat flour or plain flour
  • 2 large eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • 2 1/2 cups peeled and grated carrots
  • 1/2 cup chopped walnuts
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons raisins (optional)
  • 1/2 cup (100 grams) powdered sugar
  • 1 cup vegetable oil (i used canola or rapeseed oil)
  • chopped walnuts and chocolate eggs for decoration (optional)
  • 1 teaspoon vanilla extract
For Frosting:
  • 200 grams skim ricotta
  • 200 grams greek yogurt
  • 1/2 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup honey

INSTRUCTIONS:

Making Carrot Cake Cupcakes:
  1. Preheat oven to 180°C // 355°F. In a large mixing bowl, whisk together eggs, granulated sugar, oil, and vanilla.
  2. Using a wire whisk or an electric hand mixer, whisk until slightly pale.
  3. Add shredded carrots, chopped walnuts, and mix well until combined.
  4. In the same mixing bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
  5. Mix well until combined.
  6. Add raisins and toss in the batter until evenly combined.
  7. Pour batter into paper-lined muffin cups, filling each cup about ¾ full.
  8. Bake in a preheated oven at 180°C for about 20-24 minutes.
  9. Do a toothpick test; if the toothpick inserted into the center of a cupcake comes out clean they are ready. Let them cool slightly in the muffin tray for a few minutes. Then transfer them to a wire rack and let them cool completely.
Making Whipped Ricotta Lemon Frosting:
  1. Using an electric mixer whip together ricotta and yogurt on medium speed until lightly smooth and fluffy.
  2. Add the honey and grated lemon zest and fold together well.
Frosting Carrot Cupcakes:
  1. Frost the cupcakes with lemon ricotta frosting.
  2. Garnish with chocolate candies, and chopped walnuts.
  3. Serve with a glass of milk or coffee.

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NOTES:

  1. No notes for this recipe.

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