Recipe Review: Carrot Cake Cupcake by Sugar Spun Run

I have been busy but I am here to talk about carrot cake cupcakes. 

carrot cake cupcakes

Today, I will review a carrot cake cupcake recipe. Anyone who has tasted carrot cakes made by different people will tell you that the flavor and texture of a carrot cake can vary greatly.

Unlike a vanilla or chocolate cake that can taste nearly identical sometimes even when made by different people, a carrot cake is different. Some have pineapples or pecan or raisins and this contributes different things to the texture or flavor of a carrot cake.

Some carrot cakes are dense and moist, others are light are fluffy. Because of the large variations of carrot cake recipes, I do not believe there is a ‘best’ carrot cake, I believe you can find a recipe you love.
So, I kept this in mind while making this recipe.

I got the recipe for these Carrot Cake Cupcakes from Sugar spun run and I was intrigued because she said this recipe made a soft fluffy carrot cake cupcake.

The recipe and Instructions

carrot cake cupcakes

 I had to wait to buy carrots before making this recipe because while I had all the basic ingredients available, I did not have any carrots. The Carrot Cake Cupcake recipe by Sugar Spun Run  was well written, and some ingredients were converted into grams which made It easier for me to measure out the ingredients.

The instructions were easy to follow. The instructions involved: mixing the dry ingredients, mixing the wet ingredients into the dry and then folding in the finely shredded carrots. After mixing the batter, I put 3 tablespoons of batter into each cupcake liner and baked the batter in a preheated oven for 20-22 minutes. 

Mixing the batter took about 10 minutes including the time it took to prepare my ingredients.

While she recommends that you pulse the shredded carrots in the food processor, I was not in
the mood to wash a food processor jar. So, I shredded the carrots using the fine setting on my grater.

Note: I mixed my ingredients by hand because the power went out. The recipe still worked out great.

The texture

I baked the carrot cake cupcakes for close to 24 minutes and these cupcakes rose double its original height. Do not overfill the cupcake pan.

carrot cake cupcakes

These cupcakes are soft. I would call it fluffy but a fluffy cake has a bounce when you squeeze it. This Carrot cake cupcake is soft and when you chew, it practically melts away. These cupcakes were also incredibly moist but left a little oily feel in my mouth. I did not love that, but that was not enough to make me stop eating.

The carrots provide very little texture. If I did not know I was eating a carrot cake, I would not know that there were carrots in the cupcakes. The top of the cupcake was sticky, but that was because of my oven.

The bottom of the carrot cake cupcake was my favorite part. The bottom was chewier than the rest of the cake. It made me want to spread this batter into a 9x13 pan and get a thin, crispy carrot cake Blondie or a brittle.

The taste

One look at the recipe tells you what to expect taste-wise. This recipe includes carrots and spice. There are no pineapples, oranges and the nuts /raisins are optional.
This gives you a clean carrot cake flavor profile.

The first thing that came to mind when I tasted this cake was ‘this is sweet’. Yes, I know that cake is supposed to be sweet but I feel the sweetness can distract you from the actual flavors.

Once I got past the sweetness, I could taste the cinnamon, nutmeg and the hint of vanilla.

The flavor of this recipe is nicely balanced. The brown sugar added something deeper to the flavor. The carrots were not very prominent in the taste chart and this was just fine.

Do I recommend this recipe?

carrot cake cupcake

Yes, I recommend the Carrot cake cupcake recipe from Sugar spun run. Although I found the recipe really sweet, I could not stop eating it. My taste testers loved it as well. 

I recommend that you make these cupcakes and put them on your dessert table or platter. The flavor screams holiday and this quick recipe is ideal for the busy baker. 

If you dislike sweets but still want to try this recipe, do not make the cream cheese frosting.

I topped the cupcake pictured in this blog post with a silky, smooth and subtly sweet Swiss meringue buttercream. 

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