Carrot Patch Cupcakes Recipe
I absolutely love this recipe because it’s like a deliciously creative twist on carrot cake, combining the moistness of spiced carrot cupcakes with the unexpected crunch and flavor of Oreo “dirt” on top. Plus, decorating each cupcake with mini chocolate chip “carrot tops” makes them not just a treat for the taste buds but also a fun and Instagram-worthy dessert that’s sure to impress at any gathering!
These Carrot Patch Cupcakes are my absolute favorite to make. They combine 1 and 3/4 cups of all-purpose flour with the warming spices that I love to work with—cinnamon and nutmeg.
Also, I get to use fresh apricot puree (which is rather unorthodox for carrot cake), and I can’t help but think that it is this ingredient among others that racheted these Carrot Patch Cupcakes to a new level. And then there are the grated carrots.
They factor into me getting to play with color in a way that I don’t always get with other baked goods.
Ingredients
Provides structure; primary source of carbohydrates: all-purpose flour.
Sugar, in its various forms, does different things for this cake.
Granulated and brown sugars give sweetness.
For a cake to be a cake, it must be sweet.
But these two sugars do more than just sweeten.
They do things that are crucial to cake texture and flavor.
Brown sugar is particularly good at enhancing certain flavors and giving the cake richness.
Baking powder and soda: Leavening agents for rising; produce light and airy texture.
Carrots are packed with fiber and vitamins; they contribute natural sweetness and moisture.
Cinnamon, nutmeg, ginger: Spices that are warm, that are very, very fragrant.
They almost always take flavor to another level, adding depth and complexity.
They are must-haves in my spice cabinet.
Provide crunch and add a good kind of fats, protein, and fiber.
That’s what walnuts do in my kitchen.
Oreo cookies: Make a “dirt” topping; sweeten it up.
Orange chocolate sweets: Decorative “carrot tops”; supply hue and sugar.
Ingredient Quantities
- 1 and 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup (160ml) vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (150g) grated carrots
- 1/2 cup (65g) crushed pineapple, drained
- 1/2 cup (50g) chopped walnuts
- 12 Oreo cookies
- 1/4 cup (50g) mini chocolate chips
- 12 orange-colored candy-coated chocolates (for the carrot tops)
- Fresh carrot greens (or edible green sprinkles) for decoration
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a muffin pan with 12 cups by lining it with cupcake liners.
2. Whisk in a big bowl the following: flour, white sugar, brown sugar, baking powder, baking soda, and the spices, including salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix together the vegetable oil, eggs, and vanilla extract until the mixture is smooth and cohesive.
4. Combine the wet ingredients with the dry ingredients and mix gently until just combined.
5. Incorporate the grated carrots, crushed pineapple, and chopped walnuts until evenly mixed throughout the batter.
6. Separate the batter equally among the cupcake papers, filling each about 2/3 full.
7. Bake for 18 to 20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes; then remove them from the pan and place them on a wire rack to cool completely.
8. When the cupcakes have cooled, crush the Oreo cookies and sprinkle a layer on top of each one to resemble soil.
9. Place a mini chocolate chip into each candy-coated chocolate to form the carrot top, then place one on each cupcake.
10. Add the final touch by adorning each cupcake with fresh carrot tops (or edible green sprinkles). They not only look beautiful but also taste amazing!
Equipment Needed
1. Oven
2. 12-cup muffin pan
3. Cupcake liners
4. Large mixing bowl
5. Whisk
6. Medium mixing bowl
7. Spatula or wooden spoon
8. Grater
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire rack
13. Food processor or plastic bag with rolling pin (for crushing Oreos)
FAQ
- Can I make these cupcakes without nuts?If you would rather have nut-free cupcakes, then you can, without a doubt, leave out the chopped walnuts.
- What can I use instead of crushed pineapple?You can substitute crushed pineapple with applesauce, which will provide the moisture and just a touch more sweetness than the pineapple would.
- How should I store the cupcakes?An airtight container can house these cupcakes at room temperature for up to 2 days; a week is their limit in the refrigerator before we need to toss them.
- Can I use pre-shredded carrots?For the best moisture and flavor, freshly shredded carrots are optimal; pre-shredded carrots can be dry.
- How do I make Oreo “soil” for the decoration?To resemble a carrot patch theme, crush the Oreo cookies into fine crumbs that look like soil.
- Can I make these cupcakes in advance?Certainly! You can make them the day before and just keep them covered until it’s time to put on the finishing touches and serve.
- What frosting pairs best with carrot patch cupcakes?Frosting made from cream cheese goes perfectly with the flavors in the cupcakes. It adds a creamy, tangy balance to the sweet, spiced cupcakes.
Substitutions and Variations
All-purpose flour: Substitute with 1 and 3/4 cups (220g) whole wheat flour or 1 and 3/4 cups (220g) gluten-free all-purpose flour blend for a gluten-free option.
Granulated sugar: Substitute with 1 cup (200g) of coconut sugar or caster sugar. Both offer similar taste and texture.
Coconut oil or canola oil, 2/3 cup (160 ml), melted: Replace vegetable oil with coconut or canola oil in this amount.
Pineapple that has been crushed: Replace with 1/2 cup (125ml) of unsweetened applesauce if you want to try out a different fruity flavor.
Chopped walnuts: For a different nutty flavor, use 1/2 cup (50g) of chopped pecans or almonds.
Pro Tips
1. Toast the Walnuts: Before adding the walnuts to the batter, toast them in a dry skillet over low heat until they become fragrant. This will enhance their flavor and add a nice crunch to the cupcakes.
2. Room Temperature Ingredients: Make sure your eggs are at room temperature before mixing. This helps them blend more easily with the oil and vanilla, resulting in a smoother batter.
3. Drain the Pineapple Well: Ensure that the crushed pineapple is well-drained to avoid excess moisture in the batter, which could make the cupcakes soggy.
4. Don’t Overmix the Batter: When combining the wet and dry ingredients, be careful not to overmix. Stir until just combined to avoid making the cupcakes tough.
5. Oreo “Soil” Texture: To get a finer texture for the Oreo “soil” topping, pulse the cookies in a food processor until crumbly. This will help them stick better to the top of the cupcakes.
Carrot Patch Cupcakes Recipe
My favorite Carrot Patch Cupcakes Recipe
Equipment Needed:
1. Oven
2. 12-cup muffin pan
3. Cupcake liners
4. Large mixing bowl
5. Whisk
6. Medium mixing bowl
7. Spatula or wooden spoon
8. Grater
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire rack
13. Food processor or plastic bag with rolling pin (for crushing Oreos)
Ingredients:
- 1 and 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup (160ml) vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (150g) grated carrots
- 1/2 cup (65g) crushed pineapple, drained
- 1/2 cup (50g) chopped walnuts
- 12 Oreo cookies
- 1/4 cup (50g) mini chocolate chips
- 12 orange-colored candy-coated chocolates (for the carrot tops)
- Fresh carrot greens (or edible green sprinkles) for decoration
Instructions:
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a muffin pan with 12 cups by lining it with cupcake liners.
2. Whisk in a big bowl the following: flour, white sugar, brown sugar, baking powder, baking soda, and the spices, including salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix together the vegetable oil, eggs, and vanilla extract until the mixture is smooth and cohesive.
4. Combine the wet ingredients with the dry ingredients and mix gently until just combined.
5. Incorporate the grated carrots, crushed pineapple, and chopped walnuts until evenly mixed throughout the batter.
6. Separate the batter equally among the cupcake papers, filling each about 2/3 full.
7. Bake for 18 to 20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes; then remove them from the pan and place them on a wire rack to cool completely.
8. When the cupcakes have cooled, crush the Oreo cookies and sprinkle a layer on top of each one to resemble soil.
9. Place a mini chocolate chip into each candy-coated chocolate to form the carrot top, then place one on each cupcake.
10. Add the final touch by adorning each cupcake with fresh carrot tops (or edible green sprinkles). They not only look beautiful but also taste amazing!