Recently, I was aghast to learn that some people do not like carrot cake. Who are these people? How can anyone not like carrot cake? Kidding aside, I’m a big fan of carrot cake and I know a certain someone whose face graces all of our packaging that would say this is his favorite kind of cake- without raisins of course. Obviously, we’re firm believers in everyone’s right to like or dislike carrot cake (and raisins) as they see fit, but, at Bob’s Red Mill, we love our carrot cake!
The warm, slightly spicy flavors of moist carrot cake under a layer of tangy cream cheese frosting is just the thing we crave this time of year. I absolutely love this version for two reasons- one, it’s for cupcakes, which means it’s easier to make and easier to serve; two- this recipe uses whole wheat pastry flour. Not only does the whole wheat flour offer a denser cake with a nuttier flavor, but I feel less guilty eating one of these and that, my friends, is what I call a win-win.
If you need a gluten free version, we recommend using our Gluten Free 1-to-1 Baking Flour in place of the whole wheat pastry flour.
Whole Wheat Carrot Cupcakes
Prep Time: 30 minutes | Bake Time: 25 – 28 minutes | Rest Time: 60 minutes
Yield: 12 standard cupcakes
- 1 ½ cups grated Carrot (from 1 – 2 carrots)
- 8 oz canned Crushed Pineapple, drained
- ½ cup chopped Walnuts
- ½ cup Oil
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 ½ cups Bob’s Red Mill Whole Wheat Pastry Flour
- 1 ¼ cup Bob’s Red Mill Coconut Sugar
- 1 tsp Baking Powder
- ¾ tsp Baking Soda
- ½ tsp Salt
- 1 ½ tsp ground Cinnamon
- ¼ tsp ground Nutmeg
- ¼ tsp ground Ginger
Preheat oven to 350°F and line a muffin tin with paper liners.
In a large bowl, mix together grated carrots, crushed pineapple, chopped walnuts, oil, eggs, and vanilla extract. In a separate smaller bowl, combine whole wheat pastry flour, coconut sugar, baking powder, baking soda, salt, and spices.
Add the dry to the wet and mix with a rubber spatula to combine.
Evenly portion mixture into the prepared muffin tin. Bake until a tester inserted into the center cupcake comes out clean, 25 – 28 minutes. Let cool thoroughly (about 1 hour) before frosting.
- ½ cup Butter, soft
- 1 cup Cream Cheese, soft
- 4 cups Powdered Sugar, sifted
- ½ tsp Vanilla Extract
Cream softened butter and cream cheese until smooth and evenly combined.
Add powdered sugar and vanilla extract and mix until light and fluffy. Store chilled but must be at room temperature for use.