Honey Ginger Almond Carrot Cupcake
- Holly Swearingen

- Feb 28, 2024
- 2 min read
The ginger adds a gentle kick, the honey brings a luxurious sweetness, the almonds provide a delicate crunch, and the carrots help retain the cupcake's moisture.

Carrot cake is delightful. I aimed to craft a unique carrot cupcake with a twist. Introducing the Honey Ginger Almond Carrot Cupcake – a dense, moist cupcake that stands out even without frosting. The ginger provides a subtle kick, the honey contributes a rich sweetness, the almonds offer a delicate crunch, and the carrots maintain the cupcake's moisture. Simply delicious!
Cupcake without the Frosting - Honey Ginger Almond Carrot Cupcake

Equipment
Cupcake pan
Mixer
Ice cream scoop
Tips or Tricks
Allow the batter to sit for a couple of minutes to release the juice from the carrots
Length of Time
Prep Time - 10 minutes
Cook time - 16 minutes
Servings
Serving Size: 1 muffin
Servings: 19
Ingredients
½ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar (packed)
3 eggs
2 teaspoons ginger paste
¼ cup honey
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups carrots peeled and shredded
½ cup sliced almonds (extra for topping)
Cooking spray
Directions
Preheat oven to 350° F
Spray muffin tin with cooking spray
In a bowl, mix oil, sugars, eggs, ginger, and honey
In a separate bowl, combine flour, baking soda, baking powder, and salt
Add dry ingredients into wet mixture, combine (Once the carrots are added, the mixture will no longer feel dry as the carrots will introduce moisture.)
Add carrots and almonds, mix
Fill muffin tin 2/3 full, top with extra almonds
Bake 12 minutes on the bottom rack
Bake additional 4 minutes on the top rack
Notes
Walnuts or pecans could serve as an excellent substitute for sliced almonds



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