Instructables

Inverse Carrot Cake Cupcake

Featured
Picture of Inverse Carrot Cake Cupcake
Carrot cake is an awesome and delicious treat (and since it has veggies in it you don't have to feel guilty about having a second slice). This version swaps the main flavor components and shrinks the whole thing down and the result is every bit as tasty as the original.

Get baking folks! A 3-month PRO Membership will go to the first person to try these out and post photos below!
 
Remove these adsRemove these ads by Signing Up

Step 1: You'll Need. . .

IMG_2054.JPG
Cream Cheese Cake
Software:
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 3/4 cup cream cheese
  • 1 large egg
  • 1/2 cup flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon pure vanilla extract
  • (optional) 1/4 teaspoon cream cheese flavoring
Hardware:
  • Mixing bowl
  • Electric mixer (or wooden spoon and strong arms)
  • Measuring cups and spoons
  • Muffin tins
  • Cupcake papers/liners

Carrot Buttercream Frosting
Software:
  • 1 1/4 cups powdered sugar
  • 3 tablespoons butter
  •  a few drops vanilla extract
  • 1/3 cup carrots, grated fine
  • 1/2 teaspoon cinnamon
  • pinch fresh ground nutmeg
  • pinch fresh ground ginger
  • (optional) a couple of drops of orange food coloring (you can also combine red and yellow)
  • (optional) garnish of shredded carrots or chopped walnuts
Hardware:
  • Microwave safe bowl
  • Mixer or whisk
  • (optional) Pastry bag - you can also spread the frosting on with a knife if you prefer

Step 2: Let's Get Caked!

  1. Preheat oven to 325 degrees Fahrenheit
  2. Cream together oil, cream cheese, and sugar
  3. Add in egg and vanilla extract (and cream cheese flavoring if using)
  4. Add flour, salt, baking soda, and baking powder and mix to combine
  5. Place the cupcake papers into the cups of the muffin tin and fill each 1/2 full with batter
  6. Bake for 30 minutes or until a toothpick inserted in the center of a cupcake comes out clean
  7. Allow to cool fully
RockinRo3 years ago
I love carrot cake!
shesparticular (author)  RockinRo3 years ago
Me too! I hope you'll give these a shot - they're every bit as awesome.
precious113 years ago
I brought a yummy carrot cake from the shop last week.

As soon as I saw this recipe I knew I need to try it.. and yes they were delicious!!
shesparticular (author)  precious113 years ago
Yay! So glad to hear that!
This sounds tasty, I'll have to try it. Is the cake a lighter, fluffier texture than traditional carrot cake?
shesparticular (author)  CatTrampoline3 years ago
It's actually almost the same texture-wise as a "standard" carrot cake. I took my favorite carrot cake recipe and substituted the carrots for cream cheese and adjusted the other ingredients a bit.

Please let me know how it goes - hope you love it!
elizaio3 years ago
Blasphemy! Taking away the delectable cream cheese frosting from the delicious carrot cake cake? You're living in upside-down world for sure and while I haven't tried these yet, as a die-hard lover of all things carrot cake, I just think you're playing with fire.
shesparticular (author)  elizaio3 years ago
I'm a carrot cake lover as well, and have to say that I think you'll be very pleasantly surprised by how much these taste like the original. Also, the butter cream really isn't that far off texture-wise from cream cheese frosting (my favorite).

Please give them a shot - I'm sure you'll love them!
I'll have to try it.

Since I have a Pro Membership you can just give me the money.