Carrot cake is one of my favorite cakes and with good reason! What is there not to love about them?
Carrots: Check. Raisins: Check. Walnuts: Check!
These whole wheat carrot cake cupcakes are 100% whole grain and made with whole wheat pastry flour. The recipe uses coconut oil instead of vegetable oil and the end result is a super delicate and spongy cake.
It’s always helpful to reflect. Usually, people do this in December or January but I’m mixing it up a bit this year! Sweet Remedy gave me a reason to get up in the morning and gave me something to focus my creativity on. It allowed me to stop being stagnant in life and to utilize my talents.
I became motivated by a tattoo of all things. In specific, a cupcake tattoo. I wanted to bake that cupcake and I wanted to bake it from scratch. I had never baked anything in my life that wasn’t from a mix. As I’ve said time and time again, I didn’t frequent the kitchen and the microwave was my BFF. It is amusing that this food blog and my deep and intense love for real, local, and seasonal food stemmed from a tattoo of the overdone, yet still an enchanting cupcake.
I baked and baked until I had a kitchen that was overflowing with cakes, cupcakes, cookies, and brownies.
I gave them away to neighbors, my boyfriend’s family, my co-workers and basically anyone who would eat them.
I quickly became known as a baker and people started asking me to make them cupcakes for a baby shower or a birthday party and of course, I agreed.
I even took a class at one point that lead to me some amazing people. Farmers’ markets were suggested and I hopped on board. I worked diligently to develop recipes, signs, and prices. I applied to farmers markets in the area and one was missing a baked goods vendor and I fit in perfectly.
Being surrounded by local farmers and producers sparked my interest in a wider range of food. In the beginning, I used the blog to talk about my customers and to showcase my products. It slowly transformed into a general food blog. The evolution of Sweet Remedy occurred as I advanced in my cooking.
This carrot cake recipe was first published here in 2012, just two years after I started this blog. The recipe and photos needed an update. You’ll find a new recipe here, one that is made with whole wheat pastry flour and coconut oil in lieu of vegetable or canola oil.
Whole Wheat Carrot Cupcakes
For these cupcakes I used whole wheat pastry flour to make the cupcakes light and fluffy yet still nutritious!
- 1 1/2 cups coconut oil
- 2 cups coconut or unrefined sugar
- 4 large eggs
- 1 tablespoon cinnamon
- 2 cups + 3 Tbsps Whole Wheat Pastry Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 cups carrots, finely grated
- 1 1/2 cups walnuts
- 1 cup raisins
- 1/2 cup unsalted butter, at room temperature
- 8-ounce package cream cheese, at room temperature
- 1/4 teaspoon salt
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon milk
- Preheat oven to 350°F.
- Shred the carrots in a food processor or by hand.
- Chop the walnuts.
- If it is in its solid form, melt the coconut oil in 10 second intervals in the microwave or on the stove top in a pot.
- In an electric mixer or with a handheld mixer, beat together the oil and sugar.
- Add the eggs one at a time.
- In another bowl, whisk the flour, cinnamon, baking soda and salt together.
- Gradually incorporate the flour mixture into the wet ingredients.
- Add the carrots, walnuts and raisins.
- Line the cupcake tin with wrappers and scoop batter into the tin using a large cookie scoop.
- Bake for about 20-25 minutes or until a toothpick comes out clean when inserted.
- Let cupcakes cool for about 10 minutes and remove from tin.
- Do not frost until completely cool.
- In an electric mixer, beat together the cream cheese and the butter.
- Add the sugar, salt and milk and continue to beat until a smooth texture has formed.
- You can add more sugar here for a thicker and more pipe-able frosting but I found the 1 and 1/2 cups to be sufficient. It frosted almost all of my cupcakes with the large swirls. The rest I left unfrosted which were just as good!
- If you don't plan on piping the cupcakes, the 1 and 1/2 cup is more than enough to slather on top with a butter knife.
You can add more sugar for the frosting for a thicker and more pipe-able frosting but I found the 1 1/2 cups to be sufficient. It frosted almost all of my cupcakes with the large swirls. The rest I left unfrosted which were just as good! If you don't plan on piping the cupcakes, the 1 and 1/2 cup is more than enough to slather on top with a butter knife.
Adapted from: King Arthur Flour
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Amount Per Serving: Calories: 365Total Fat: 28gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 300mgCarbohydrates: 25gFiber: 2gSugar: 15gProtein: 4g
Nutrition information isn’t always accurate. You may want to spot check this information.
Friday 15th of May 2015
Nice looking cupcakes, a healthy delight.
[email protected], pleasure, and health
Monday 11th of May 2015
I am so looking forward to healthier, delicious baked goods. these cupcakes look ahmazing.
Red Velvet Cupcakes » Sweet Remedy
Monday 3rd of February 2014
[…] Cake. I figured it was finally time to show a Red Velvet recipe since I’ve already done Carrot Cake Cupcakes. I also really wanted to make Red Velvet Cake Ice Cream so I needed some cake to shove in the […]
Easter 2013 Recap | rmw
Monday 1st of April 2013
[...] to get a little fancy while frosting them…some turned out better than others! (recipe: http://www.sweet-remedy.com/2012/06/carrot-cake-cupcakes-for-mom/) yes, i do bake in my pjs. mostly i just want to wear these coffee pj pants forever because [...]
Tuesday 12th of June 2012
Oh these look and sound amazing and to boot they are whole wheat! I love carrot cake so I know I'll be trying this recipe!!!