Eggless Carrot Cupcakes for Easter – I came across a pretty image of a carrot cupcake posted by an anonymous in Pinterest, but later I found the creator’s name is nahlahrsi. I changed the recipe with my own eggless cake recipe. I love the idea of using the crumbles all around the cream cheese. It brings out a stunning look of the cupcakes. Thanks for the idea, nahlahrsi. The cupcakes turned out super moist and fluffy with the delicious cream cheese frosting. With the added crumbles, it’s an added value which made them phenomenal. Oh Happy Easter in advance for those who celebrates the Lord’s Resurrection Day. I’m planning to make a few dozens of these for the church because they are just so amazing. I hope you’ll inspired to make these cute little cupcakes. Enjoy!

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Ingredients:

18 cm base diameters cupcake liners

• Eggless Carrot Cupcakes
250g [2¼ cups] carrots, shredded
250g [2 cups] cake flour or allpurpose flour
6g [1½ tsp] baking powder
5g [¾ tsp] baking soda
3g [1 tsp] cinnamon powder
1g [¼ tsp] nutmeg powder
¼ tsp salt
100g [½ cup] caster sugar
100g [½ cup] brown sugar
112g [⅓ cup + 3 tbsp] oil
1 tsp vanilla extract
120g [½ cup] plain yogurt
120g [½ cup] milk

• Walnut Crumbles
60g [½ cup] walnuts, chopped
50g [¼ cup] brown sugar
20g [2 tbsp] dessicated coconut
60g [½ cup] allpurpose flour
¼ tsp salt
60g [¼ cup] unsalted butter

• Cream Cheese Frosting
226g [1 cup] cream cheese
50g [¼ cup] powdered sugar
360g [1½ cup] whipping cream

Orange food colourings
Green and black food colourings

Instructions:
• Eggless Carrot Cupcakes
1. Shred the carrots and set aside.
2. Sift all the dry ingredients: Flour, baking powder, baking soda, cinnamon, nutmet and salt. Set aside.
3. In a large mixing bowl, add in brown and white sugar, oil, vanilla and yogurt. Mix vigoroudly until well combined.
4. Add in the sifted ingredients in 2 batches, alternate with the milk. Mix until combined, do not over mix.
5. Scoop and divide batter evenly into 12 cupcakes liners. Drop the pan few times on the table.
6. Bake in preheated oven at 175°C/348°F for 1820 minutes.
7. Remove and cupcakes from the pan immediately and let the cupcakes cool down completely.

• Walnut Crumbles
1. In a food processor, add in all the ingredients.
2. Pulse a few times at the beginning and then pulse all the way until the mixture is combined like wet sand.
3. Transfer onto a flat pan and bake at 170°C/340°F for 1013 minutes.
4. Let it cool completely.

• Cream Cheese Frosting
1. In a large mixing bowl, add in the cream cheese and powdered sugar.
2. With an electric mixer, mix until well combined.
3. Add in the whipping cream in 3 batches. Mix on medium speed until the cream becomes stiff, do not over mix.


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