Everybody’s favourite Carrot Cake, in cupcake form! High protein carrot cake with fluffy cream cheese frosting, they’re ultra-moist and beautifully spiced. These little friends are completely irresistible, but a total breeze to make. The answer is it gives the crumb that signature tenderness without crumbling all over the place because it softens as it bakes.
It’s similar to the way zucchini is used in Chocolate Zucchini Bread. You can’t see or taste the zucchini at all. But it will be the most chocolate-y, ultra-moist bread of your life. Carrots are just another way to achieve that. Plus, we can pretend: Look ma! I feel like there’s enough going on here already!
We never tire of the stuff! Full-fat is best, though low-fat works fine. It can be substituted with baking powder but it won’t rise as well. This reacts with and activates the baking soda, giving it a kick-start on the rise. You don’t need much, just half a teaspoon, and you can’t taste it. I simply use plain white vinegar because it’s the most neutral in flavour. Oil rather than butter for the fat.