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You are here: Home / Food / Carrot Cake Cupcakes

Carrot Cake Cupcakes

March 12, 2014 by Beeb 10 Comments

Carrot Cake Cupcakes

Compensation provided for this post.

Last month, I hosted a dinner at my house and wanted to bake a carrot cake, so I pulled out one of my favorite vintage cookbooks, Favorite Recipes of America: Desserts. This cookbook was published in 1968, and as far as I’m aware it’s not in print any more, but there are several used copies available on Amazon, which is cool! I love this cookbook and refer to its carrot cake recipe any time I make one. This cookbook compiled recipes from people all over the country, and this tasty recipe was submitted by Sharon A. Longaker, who won a blue ribbon at the Kentucky State Fair for her efforts. Because I wanted to make this recipe sugar free, I made a few adaptations to it, including the fact that I baked it as cupcakes rather than using a tube pan. This way, I was able to frost some cupcakes and leave the others plain.

 

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Carrot Cake Cupcakes
Author: Beeb Ashcroft - Recipe adapted from Sharon A. Longaker's carrot cake recipe originally published in "Favorite Recipes of America: Desserts"
Recipe type: Dessert
 
Sugar free carrot cake cupcakes, adapted from a classic recipe!
Ingredients
  • 1½ cups vegetable oil
  • ¾ cup Truvia Baking Blend
  • 4 egg yolks
  • 4 egg whites
  • 5 TBSP hot water
  • 2½ cups flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1½ cups grated raw carrot
  • 1 cup chopped walnuts
Instructions
  1. In a large bowl, cream oil and sugar together. Add egg yolks to the mixture one at a time, followed by the hot water. Add flour, baking powder, baking soda, cinnamon, cloves, and nutmeg, mixing thoroughly. In a separate bowl, beat the egg whites until soft peaks form, then fold into the cake batter.
  2. Place cupcake liners into two trays and preheat your oven to 350 degrees. Spoon batter into liners - an ice cream scoop works well for this - and fill liners with batter. Depending on the size desired, you can fill each cupcake liner ¼ to ⅔ of the way full. My first batch was slightly larger than the second, so my total yield was 23 cupcakes.
  3. Bake cupcakes until a toothpick tests clean in the center. I forgot to write down the time I took mine out at, but it was maybe 45 minutes - the original recipe calls for 60-70 minutes when baked in a 9" tube pan. I also goofed and baked them at 250 degrees for the first 20 minutes because I read the dial wrong! Bottom line, this recipe is resilient, so adapt it to suit your needs!
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Sugar Free Carrot Cake Cupcakes

Since this is a stout cake, I left half of the cupcakes plain so that they could be enjoyed almost like a muffin. Eaten plain, these cupcakes should be suitable for those with diabetes. This recipe was created 40 years before Truvia Baking Blend was invented, and it worked great – so it’s easy to adapt any classic recipe to work with Truvia. Try toasting one of of these cupcakes with butter – mmmm!

Carrot Cake Cupcake With Frosting

I used a traditional cream cheese frosting on the other half, for those who can consume sugar. The frosting recipe for this cake in the original cookbook calls for 3/4 of a margarine stick, 4oz cream cheese, 2 teaspoons of vanilla and 1 box of powdered sugar. Since my margarine was in a tub rather than stick – not to mention my powdered sugar being in a large bag rather than the standard small box this recipe called for – I just improvised and “Eyeballed it”, especially since I didn’t need as much frosting with only half the batch getting any. I used all the same ingredients in proportions that “Looked about right”, and it worked out great!

Do you use vintage cookbooks? Have you ever adapted one of the recipes?

More from my site

  • Truvia Carrot Cake Recipe Truvia Carrot Cake Recipe
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Filed Under: Food, recipe Tagged With: baking, baking blend, carrot cake, carrot cake cupcakes, carrot cake recipe, cupcakes, recipes, sugar free, sugar free recipe, truvia, truvia baking blend, TruviaTM

About Beeb

Beeb is a British journalist living on the north Oregon coast. Blogging since 2008, she covers everything from coupons to contests in addition to running a network connecting UK bloggers with brands. In her free time, she loves to drink coffee, watch reality TV, and spend time with her fiancé, Jai. Join her on Google+: https://plus.google.com/u/0/+BeebAshcroft/

Comments

  1. Donna Kozar says

    March 12, 2014 at 10:11 pm

    That looks so good! I would love to try it.

    Reply
  2. ellen beck says

    March 13, 2014 at 11:08 pm

    I adore a good carrot cake and these cupcakes look really good. I really like the way your frosting looks!

    Reply
  3. Laura J says

    March 14, 2014 at 11:29 am

    Oh these look so good! Carrot cake is one of my favorites! I have never made it from scratch though…will have to try!

    Reply
  4. Ashley - Embracing Homemaking says

    March 14, 2014 at 11:46 am

    Yum!! Those look delicious. Carrot cake is one of my favorite desserts!

    Reply
  5. RICHARD HICKS says

    March 16, 2014 at 9:46 am

    Carrot cake is one of my all time favorites. These cupcakes are something that I want to try right away. Perfect for snacking on!

    Reply
  6. Eliz Frank says

    March 17, 2014 at 3:31 am

    I love carrot cake so this recipe is going in my special drawer. It looks so delicious and the topping adds a layer of yum to it.

    Reply
  7. carla sharp says

    March 17, 2014 at 1:22 pm

    OMGosh these look so good!!!

    Reply
  8. Eliz Frank says

    March 23, 2014 at 12:26 pm

    They look divine an that whipped cream on top makes it more inviting. I love carrot cake.

    Reply
  9. Priscilla S. says

    March 30, 2014 at 2:42 pm

    I love carrot cake. These cupcakes looks delicious!

    Reply
  10. Heidi says

    June 10, 2014 at 7:35 am

    Carrot cake is one of my personal favorites! I can’t wait to try it in cupcake form! =D Thanks for sharing.

    Reply

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