Tag Archives: carrot cakes

Carrot Cupcakes with Marshmallow Frosting

These cupcakes are a delightful treat for kids at Easter ! The carrot cupcakes are soft and moist. The marshmallow frosting is fluffy and shiny but actually contains no real marshmallows ! Overall, they contain less fat and are lighter than a regular carrot cake with cream cheese frosting.  Hey ! I think I just saw an Easter Bunny taking one of my cupcakes !

Makes about 15 cupcakes
Total time = 90 minutes

For the cupcakes

  • 200 g grated carrots
  • 1+1/2 cups cake and pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 3/4 granulated sugar
  • 2 eggs
  • 6 tablespoons milk
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder, baking soda, salt and cinnamon, set aside
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until light and fluffy
  4. Mix in eggs,milk, lemon juice and vanilla
  5. Add flour mixture in 2 portions, mix until blended
  6. Add grated carrots
  7. Pour batter into lightly greased paper muffin cups
  8. Bake in muffin tins for about 20 minutes
  9. Cool in tins for about 5 minutes, then completely on rack before frosting

For the marshmallow frosting

  • 4 egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  1. Put egg whites, sugar and cream of tartar in a heat-proof mixing bowl, and place on top of a pan of simmering water
  2. Whisk constantly until sugar is dissolved and egg whites are warm (3-4 minutes)
  3. Remove bowl from heat, continue whisking with an electric mixer until stiff peak is formed (start slow, then increase speed to high)
  4. Add in vanilla
  5. Best to use immediately, may refrigerate for 2 days

Original marshmallow frosting recipe is by Martha Stewart at marthastewart.com


Mini Carrot Cakes

For the cake

Makes about 12 

  • 1 and 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cup grated carrots
  1. Sift flour, baking powder, baking soda, salt and cinnamon together, set aside
  2. Using an electric mixer with paddle attachment, beat eggs, sugar, oil and vanilla extract at medium speed until well blended
  3. Add flour mixture in 2-3 portions
  4. Stir in grated carrots
  5. Pour batter into slightly greased muffin cups and bake for about 20-22 minutes
  6. Transfer to racks and cool completely
  7. Put cream cheese icing on top

For the cream cheese icing

Makes about 2 cups

  • 1/3 cup unsalted butter at room temperature
  • 2 and 1/2 tablespoons cream cheese at room temperature
  • 2 cups icing sugar
  • 1 teaspoon pure vanilla extract
  1. Using an electric mixer with paddle attachment, beat butter and cream cheese at medium speed until creamy
  2. Add icing sugar in 3-4 portions, beat well in between each addition, cream until light and fluffy
  3. Add vanilla and mix until smooth

Scrape down the sides and bottom of mixing bowl to make sure ingredients are well blended.  Check if cupcakes are done by putting a toothpick in the middle, it should come out clean.   Add a few drops of food coloring to icing if needed for decorations.