Endless Carrot Cake Cupcakes: Nonstop Delight in Every Bite

Endless Carrot Cake Cupcakes: Nonstop Delight in Every Bite

Keep the carrot cake craze going with these endless carrot cake cupcakes, where classic carrot cake flavors are transformed into delicious little treats. Each cupcake is filled with the goodness of fresh carrots, applesauce and a unique blend of spices, then topped with creamy biscoff and salted caramel frosting. The addition of chopped nuts adds a delicious crunch, making these cupcakes not only a pleasure to eat but also a feast for the eyes.


Why you'll love it: If you're a fan of carrot cake, these cupcakes take your favorite flavors and package them into the perfect, portable shape. The combination of sweet carrots, rich Biscoff spread, and aromatic spices like cinnamon and ginger creates a complex flavor profile that is both comforting and indulgent. The frosting, a blend of dairy-free butter, Biscoff spread, and salted caramel protein powder, adds a luxurious, creamy topping that perfectly complements the spicy cupcake base.

Perfect occasion: Carrot cake cupcakes are ideal for almost any occasion, from family gatherings and brunches to festive celebrations and casual get-togethers. They're especially perfect for spring or Easter events, but their timeless appeal makes them a year-round hit. These cupcakes are also perfect for baking with children, providing a fun and engaging way to introduce them to cooking.

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Decorating Tips: For an extra special touch, top these cupcakes with more than just chopped nuts. Consider sprinkling with edible gold dust for a touch of elegance, or place a little fondant carrot on top of each for a playful nod to their flavor. A drizzle of caramel or a dusting of cinnamon can enhance their visual appeal while echoing the flavors within.


  • 150g grated carrot
  • 120g applesauce
  • 100g coconut yogurt
  • 100 g of biscoff spread
  • 60g maple syrup
  • 80 g of plain gluten-free flour
  • 60g salted caramel protein powder
  • 3 tablespoons of cinnamon
  • 2-3 teaspoons of ginger
  • 1/2 teaspoon allspice
  • 1 teaspoon of baking powder
  • 1/2 teaspoon baking soda
  • 40g chopped nuts (e.g. pecans or walnuts)


  • 150g dairy-free butter
  • 65g of biscoff spread
  • 50 g of sifted pure icing sugar
  • 30g salted caramel protein powder


  1. Preheat the oven to 165°C and line a muffin tin with 9 cupcake liners.
  2. In a large bowl, combine grated carrot, applesauce, coconut yogurt, Biscoff spread and maple syrup. Whisk until smooth.
  3. Add the plain gluten-free flour, salted caramel protein powder, cinnamon, ginger, allspice, baking powder, baking soda and chopped nuts. Fold until the dough is well combined.
  4. Divide the batter evenly among the cupcake liners, smoothing the tops.
  5. Bake in the preheated oven for 15 minutes, or until the cupcakes are golden brown and a toothpick inserted in the center comes out almost clean. Let cool.
  6. For the frosting, beat together the dairy-free butter and Biscoff in a medium bowl until well combined. Add the sifted icing sugar and protein powder and beat until smooth and fluffy.
  7. Pipe or spread frosting onto each cooled cupcake. Garnish with additional chopped nuts.

Enjoy these delicious Carrot Cake Cupcakes, a continued celebration of the beloved flavors of carrot cake in every bite!

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