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Honey Ginger Almond Carrot Cupcake

  • Writer: Holly Swearingen
    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.



Honey Ginger Almond Carrot Cupcake on cooling rack
Carrot Cupcake with honey, ginger and sliced almonds.

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


Honey Ginger Almond Carrot Cupcake on cooling rack
Muffin or Cupcake? How about either or? This Ginger Almondy Honey Carrot Cupcake is mouth watering.

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


  1. Preheat oven to 350° F

  2. Spray muffin tin with cooking spray

  3. In a bowl, mix oil, sugars, eggs, ginger, and honey

  4. In a separate bowl, combine flour, baking soda, baking powder, and salt

  5. 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.)

  6. Add carrots and almonds, mix

  7. Fill muffin tin 2/3 full, top with extra almonds

  8. Bake 12 minutes on the bottom rack

  9. Bake additional 4 minutes on the top rack


Notes

  • Walnuts or pecans could serve as an excellent substitute for sliced almonds


Comments


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