SPECULOOS CREAM CHEESE FROSTED CARROT CUPCAKES

It was recently my brother's birthday and I was requested to make some cake. Instead of going for my go to combo of pretzels, chocolate, and peanut butter, I wanted to take on another classic- carrot cake. My brother loves carrot cake and I thought this would be a great opportunity to put my spin on it.

Using lots of spices for a perfect fall bite this carrot cake is rich in flavor. But what better to go with it than a cream cheese frosting? One that has a sweet and spicy bite from cookie butter or speculoos. This decadent cupcake is perfect for celebrating any occasion in the fall.

Try it out and enjoy!

Ingredients:

  • 1  cup shredded carrots
  • 3/4 cup brown sugar
  • 1/4 granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup melted coconut oil
  • 2 eggs, room temperature 
  • 1/2 cup unsweetened applesauce 
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup mixed dried fruit ( I used raisins, cranberries, strawberries, and blueberries)
  • 1 cup toasted chopped walnuts
  • 1/2 cup speculoos
  • 1 package of light cream cheese
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon 
  • 3 tablespoons milk

Directions:

  1. Preheat your oven to 350 degrees.
  2. Combine the sugars with the coconut oil in a mixer until fluffy. Then add in the eggs and vanilla.
  3. In a separate bowl combine the flour, baking soda, and spices. 
  4. To the wet ingredients add the shredded carrots. Once mixed well, add in the flours in small batches.
  5. Next mix in the applesauce.
  6. Then add in 1/2 cup chopped walnuts and the dried fruit. 
  7. Line a muffin tin with liners and fill about 3/4 of the way full with batter.
  8. Bake for 25-30 minutes or until a tooth pick comes out clean.
  9. While the cupcakes make, prepare your frosting and candied walnuts. 
  10. To make the candied walnuts, place the 1/2 cup of walnuts in a pan over medium heat. Add in about 1/3 cup sugar and 2 tablespoons of coconut oil. Once fully coated, remove from heat and allow them to fully cool. 
  11. To make the frosting, cream together in a mixer the cream cheese and maple syrup. Then add in the speculoos. Once thick, add in the milk 1 tablespoon at a time until you reach a stiff but light consistency. 
  12. Once the cupcakes have baked and cooled, you are ready to frost and decorate.
  13. Enjoy!

 

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