Introduction: Inverse Carrot Cake Cupcake

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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!

Step 1: You'll Need. . .

Cream Cheese Cake
  • 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
  • Mixing bowl
  • Electric mixer (or wooden spoon and strong arms)
  • Measuring cups and spoons
  • Muffin tins
  • Cupcake papers/liners

Carrot Buttercream Frosting
  • 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
  • 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

Step 3: The Icing on the Cake

  1. Add carrots to bowl and microwave 45 seconds
  2. Using a fork or the back of a spoon, smash the carrots into a paste
  3. While they're still warm, stir in the cinnamon, nutmeg, and ginger (if using)
  4. Mix in butter and combine well
  5. Add powdered sugar and mix until well combined and fluffy
  6. Transfer to pastry bag (if using)

Step 4: Assembly

  1. Frost the cooled cupcakes
  2. Sprinkle with chopped walnuts or a little shredded carrot (if using - they're shown here without and are just as good)
  3. Enjoy!
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