Chocolate Carrot Cupcakes



1 c All-purpose flour


1/2 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

3/4 tsp cinnamon

2 eggs

1/2 c sugar

1/2 c vegetable oil

1 tsp vanilla

150 g shredded carrots

1/8 c walnuts

1/8 c raisins

1 slice pineapples



100g EZ’s Best Whipping Cream Powder

150g Cold Water

1/4 c cream cheese (softened)

1 c crushed Oreo cookies

12 carrot shaped gum paste



1. Preheat oven to 350 degrees. Prepare the cupcake pan with cupcake liners.

2. In a medium size mixing bowl, combine the oil, sugar and eggs, in a separate bowl combine EZ's Best Cocoa powder, flour, cinnamon powder, baking soda, baking powder and salt. add the flour mixture to the oil mixture and mix well scrapping the bottom of the bowl. Stir in the shredded carrots, chopped walnuts, raisins and crushed pineapple.

3. Scoop the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

4. Using an electric mixer whisk the whipping cream to soft peaks add the softened cream cheese add 1 drop of orange food color and continue whisking until it forms stiff peaks. Transfer frosting into a pipping bag and cut a round tip at the end.

5. Scoop out a small hole in the middle of the cupcakes and fill-in with the prepared cream cheese frosting. using a spatula spread a thin layer of frosting on top of the cupcake.

6. Sprinkle or dipping your cupcake in crushed Oreo cookies, completely covering the top to create the ground and to finish place a small carrot shaped candy on top.