Einkorn Carrot Cupcakes

Einkorn Carrot Cupcakes

Einkorn Carrot Cupcakes

Einkorn Carrot Cupcakes
Buttery and dense Einkorn is a perfect match for the classic flavor and texture of Carrot Cake, which we’ve turned into cupcakes in this recipe! Going by taste, you almost wouldn’t believe that this version is ...lighter in sugar than usual, owing to the natural sweetness you get from pureéing half of the carrots with the raisins and olive oil to add to the batter. Our Extra Virgin Olive Oil gives these cupcakes a unique depth of flavor, one that can only be described as “Italian,” and must be tasted to understand! Serve them with or without the cream cheese frosting—they’ll be moist and flavorful either way.

Einkorn Carrot Cupcakes with Cream Cheese Frosting

Makes 18 Cupcakes

Ingredients

For the Carrot Cupcakes:

  • ¾ cup (150 g) Jovial Extra Virgin Olive Oil
  • 1 ½ cups (180 g) Jovial All-Purpose Einkorn Flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ cup (80 g) raisins
  • 2 cups (256 g) (packed) grated carrots (from 3 to 4 large carrots)
  • 2 large eggs
  • ¾ cup (155 g) (packed) dark brown sugar
  • ½ cup (60 g) pecans or walnuts, chopped

For the Cream Cheese Frosting:

  • 8 ounces (225 g) cream cheese, at room temperature
  • 6 tablespoons (90 g) unsalted butter, at room temperature
  • 1 cup (120 g) powdered sugar

Instructions

  1. Make the cake: Preheat the oven to 350°F. Fill a muffin tin with paper liners. This recipe will make 18 cupcakes.
  2. In a medium bowl, sift together the einkorn flour, baking powder, baking soda, salt, cinnamon, and ginger.
  3. In a blender, combine the oil, raisins, and 1 cup of the carrots. Purée for 1 minute until the carrots and raisins are finely chopped.
  4. In the bowl of a standing mixer, add the eggs and beat on medium speed for 1 minute. Add the brown sugar and increase the speed to high and beat for 3 minutes until light and fluffy. Using a spatula, fold half of the flour mixture into the sugar mixture and when it is almost completely absorbed, fold in half of the oil mixture. Repeat. Fold in the remaining 1 cup carrots in 2 batches, then fold in the chopped nuts.
  5. Fill the muffin cups ¾ full with the batter. Bake for about 20 minutes until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Remove the cupcakes from the pan and cool on a rack until completely cooled, about 1 hour.
  6. Make the Frosting: Add the cream cheese to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed for 2 minutes. Add the butter and beat for 1 to 2 minutes until smooth and creamy. Sift the sugar and add it to the bowl. Beat for 1 minute more. You can cover the frosting tightly and refrigerate it for up to 2 days ahead. Let soften to room temperature before using.
  7. To serve, spread the frosting on the cupcakes and serve immediately. Frosted cupcakes can be stored in the refrigerator for up to 3 days and served chilled.