Spiced Carrot and Beet Cupcakes


Spiced Carrot Cupcakes Recipe

Video taken from the channel: Maple Points NadiaDW


CARROT Cupcakes with BEETROOT Buttercream

Video taken from the channel: Kravings


Beetroot & walnuts muffins

Video taken from the channel: Telande World


How to Make Delicious Spiced Carrot Cupcakes | Cupcakes with Buttercream Frosting Recipe

Video taken from the channel: Amoretti Test Kitchen


Carrot and Beetroot Muffins | NEFF at The Big Feastival

Video taken from the channel: NEFF Cooking Passion


Beetroot Muffins Vegan and Gluten Free

Video taken from the channel: Yes 2 Life Show


Incredibly Moist Carrot Cake Recipe Homemade Carrot Cake

Video taken from the channel: Inspired Taste

Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until most of the flour is absorbed. Fold in the grated carrots, beets and nuts; do not overmix. Spoon the batter into the prepared cupcake tin and bake until a toothpick inserted in the center of a cupcake comes out clean, about 25. Spiced Carrot and Beet Cupcakes.

These veggie-based, gluten-free cupcakes are a decadent treat, minus the guilt. MyFitnessPal Healthy Desserts and Snacks. Gluten Free Grains Gluten Free Baking Gluten Free Junk Food Free Food Protein Dinner Low Carb Recipes Cooking Recipes Fat Free Recipes Kitchen Recipes.

Fold in the carrots, pineapple and walnuts. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick.

These moist, gluten-free cupcakes are made with carrots, golden beets, maple syrup and walnuts. We’ve swapped traditional butter for mild-flavored olive oil to make these cupcakes vegan. Reminiscent of traditional carrot cake, these tasty cupcakes can be eaten without any regret. In large bowl, beat cake mix, beet puree, beet liquid, eggs and oil on low speed of electric mixer 30 seconds to combine.

Beat 2 minutes on medium until smooth, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean.

Toast the pecans in an oven pre-heated to 225°C (425°F) for 10 minutes. Turn the oven down to 175°C (350°F). Peel and grate about 3 beets and 3 carrots to make 1 cup each, packed down (raw). Beat 3 eggs. Sift the dry ingredients together and toss in the nuts and sultanas, then fold in to the egg and sugar mixture.

Fold in the carrot and beetroot and pour into a greased tin. Take care not to over mix the batter. This mixture is enough for two 20 cm round cake tins or one 26 cm ring cake tin.

In a large bowl, beat the eggs, oil, sugars and vanilla until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Stir in carrots and raisins. Fill paper-lined muffin cups three-fourths full.

Nigella Lawson’s carrot cake cupcakes are perfectly spiced with lemon and orange zest (don’t skip, they really add a lot to the recipe) and cinnamon, which goes perfectly well with the carrots. The walnuts are just perfect in this carrot cake recipe, adding a touch of crunchiness which complements the creaminess of the cream. A vintage recipe for gently spiced pickled beets with cinnamon and clove yields 6 quarts.

Don’t throw away the juice from an empty jar, make pickled beet eggs with it.

List of related literature:

This recipe was inspired by an amazing dish of roasted rainbow carrots I sampled at the Purple Café in Seattle.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

Baking the beets will give them a somewhat sweeter, roasted, or grilled flavor.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

This recipe would be superb baked in smaller pans because you could unmold the cakes, wrap them in clear cellophane, tie them with a mocha-colored bow, and give them

“The Cake Mix Doctor” by Anne Byrn
from The Cake Mix Doctor
by Anne Byrn
Rodale, 2003

TOSS the beets with the oil on a rimmed baking sheet; season with ¾ teaspoon salt and ¼ teaspoon pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

On a small rimmed baking sheet, toss the carrots with the garlic, thyme, crushed red pepper, and just enough olive oil to coat lightly.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Add beets, shallot, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper to glaze and toss to coat.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

This recipe was inspired by the Beet Bourguignon recipe on one of my favorite food blogs, Green Kitchen Stories.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

In a medium bowl, stir together the red beet, golden beet, carrots, hazelnuts, golden raisins, and salt.

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
by Rockridge Press
Callisto Media Incorporated, 2015

In a baking dish, toss the beets and onions with the olive oil and season with salt and pepper.

“The Tra Vigne Cookbook: Seasons in the California Wine Country” by Michael Chiarello, Penelope Wisner, Karl Petzke
from The Tra Vigne Cookbook: Seasons in the California Wine Country
by Michael Chiarello, Penelope Wisner, Karl Petzke
Chronicle Books, 2008

I wanted to make the cookie equivalent of carrot cake, and I included all my favorite carrot cake ingredients—among them, coconut, raisins and pecans, and just one of the usual carrot cake spices, ginger.

“Baking: From My Home to Yours” by Dorie Greenspan
from Baking: From My Home to Yours
by Dorie Greenspan
HMH Books, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • I made it yesterday for someones birthday (who’s carrot cake is his favourite and I was a bit underpreasure because of that) and he loved it, I loved it, everyone loved it, the only tiny thing is like at the end there was a little bit of oil flavour in my mouth, so next time I’ll just put less oil, other than that 100 points, and the icing is suuuuuper nice I usually don’t like icing on cakes I always remove it but this one is just yummy

  • Thank you soo much for sharing my 8 year old son made this for the 1st time and it came out soo perfect and soo delicuous thank u ��❤

  • I made this cake twice �� I love it its really delicious thank you for the recipe. But i have one question. Myfrosting didnt get thick is the whipping cream needs to be cold for the frosting to be thick?
    Pls answer thank you:)

  • This is literally the best carrot cake I’ve ever made and I made it for my Husband and his family and they absolutely loved it! I changed a few things, I used self raising flour and no baking soda(didn’t have plain flour at home) substituted the light brown for dark brown sugar and used 50g less for both sugars and finally added 1/2 cup of walnuts as well. I will definitely be baking this carrot cake again

  • I found it! This is the first carrot I made and I couldn’t find this recipe so I have been making another (overly sweet) one. Yay! I love this recipe, it’s so good.

  • I’m scared lol �� I’m making this now and my batter was so thick and it doesn’t look like yours at all. I don’t know how mines not runny like yours because I followed to a t and went back over 3 times. I will let u know how it turns out

  • To whomever may read this comment, please, please, make this carrot cake. I’ve made it over and over again and it has become a staple recipe for me, it’s so delicious, the texture is beautiful and it also keep well in the fridge for a couple of days. I fell in love with carrot cake after visiting London, having tasted one slice at a stall in Borough Market, and when I came home I looked for a good recipe and, well, I found a marvelous one. Thank you so much for sharing.

  • Am on my second piece. It came out absolutley perfect and delicious. Made half the batter though as it was my first try.. Damn this is a good recipe.

  • Made this today.:) Unfortunately my carrots were only enough for 2 cups… It still turned out okay. I also didn’t have whipping cream for the icing, so I just mixed cream cheese and confectionary powder. Saving this vid for future baking. Thank you!!! ������

  • I like that you guys added the raisins in the dough. Not all recipes do, and I loooove raisins in the carrot cake, and I always add them. Also, I think these 2 layers can be sliced into 2 additional layers, thus, making it 4 layers, instead of 2 layers.

  • Hi guys! I have made your recipe over three times now! It has been a big hit with all my family, everyone wants the recipe. Unbelievable how moist it is. You guys are Amazing and videos are so detailed and easy to follow. Best cooks!

  • This cake is amazing! I made it yesterday and it is absolutely delicious! The recipe is perfect! It doesn’t need anything more or less! Just perfect!!! This will
    be a staple in our home from now on for sure!!! Thank you!

  • Thats pretty close to the recipe i use but i replace half the oil with butter milk. I like it way better that way. I will use the tip of adding the cream to the icing……

  • I literally just won a Bake Off Competition in work with this recipe!! The word everyone used to describe it was ‘moist’ I had comments like best carott cake I’ve ever had!

    I split this mix into two loaf sized baking tins. I actually prefer carrot cake when it’s in the loaf shape.
    I also used a spoon and a half of nutmeg since a lot of other carrot cake recipes use that. Love this cake!

  • Just made this today and oh my god it was AMAZING! The cake were moist and rich! The frosting was smooth! Thank u soo much for the recipe! ������

  • As always your recipes always come up great… wow I was very impressed with how delicious it was so moist and the frosting was awesome.

  • I made a 3 tier cake and a 2 layer cake Monday for a bday party. It was such a hit I just doubled the recipe and made a few more tier cakes! This is the absolute best cake ever!

  • Congratulations darling for successfully completing 3 years of your Kravings Blog. I”m sure mummy must be rejoicing with you in heaven. God bless you darling and all the best, from your darling old aunt.