Carrot Banana Cupcakes
Carrot Banana Cupcakes are simply cupcakes utilizing the use of grated carrots and mashed bananas. Cupcakes can be made from regular cake batter, just filled in smaller muffin/cake liners for the cupcake effect.
Cupcakes have grown in popularity over the past few years and one of the things I quite like about cupcakes is the ability to get creative in the addition of ingredients. I’ve said many times that I’m not a baker as I don’t have a sweet tooth, but the number of growing cake requests couldn’t be ignored anymore! So, I’ve decided to hop on the cake wagon and hone my skills in that department as well. FYI, I do a terrible job at frosting/icing cakes, again, a work in progress. We’re all learning you know ;)
Why did and/or how did I come up with the Carrot/Banana combo? I just wanted to use ingredients that everyone would be able to find, no matter where they’re located. Even if you’re in Nigeria, you can surely purchase carrots and bananas with no difficulty. I was initially going to make carrot cupcakes, but I had a lone banana that was on it’s last legs and decided to add it in. There are no rules with creativity, so don’t limit yourself. Who’s to say carrots and bananas don’t go together? Not I, says Yetunde, not I. (waxed philosophical there for a minute, lol)
Should we have a cake month? Only cake recipes for a month? We can learn together. Let me know in the comments!
These cupcakes were moist and not too sweet (recall I don’t have a sweet tooth), everyone who tried them mentioned them being moist! They were also quick and easy to make, I kid you not. Even if it’s your first time baking cupcakes, this should be a breeze for you.
Requested Recipes are a series of posts geared towards recipes YOU’ve requested! Many thanks to Hafsa, Oluwatundun, Adeniran, Blessing, Amaka, Sola, Kofo, Olukemi, Elizabeth & to all who left comments in different posts asking for cake recipes for their amazing patience. This has been on my list for quite a while. If you’d like a particular recipe featured, let me know!
To learn how to make Carrot Banana Cupcakes, here’s what you’ll need:
Recipe Cost: $18.71 Prep: 15 mins Cook: 20 mins Difficulty: Beginner Makes: 12-20 cupcakes
- 2 cups all purpose flour OR 250 grams
- 2 cups grated carrots OR 260 grams
- 1 medium banana, mashed
- 1 cup Canola oil
- 4 large eggs
- 1 cup granulated white sugar OR 200 grams
- 1 tsp ground cinnamon (optional)
- 1.5 tsps baking soda
- 1 tsp baking powder
- 1/2 tsp salt
1. Wash and peel carrots, using a knife to scrape carrot skin off; pre-heat oven to 350 degrees
2. Once peeled, grate carrots using small side of grater
3. Set grated carrots aside, add dry ingredients (flour, salt, baking soda & powder, sugar, cinnamon) to a bowl
4. Mix dry ingredients together with a spoon
5. Add oil
6. Add 3 eggs
7. Mix ingredients together, mash banana with a fork
8. Add mashed banana and last egg to mixture
9. Mix banana and egg gently into mixture
10. Add grated carrots
11. Gently fold carrots into mixture
12. Add cupcake/muffin liners to cupcake pan
13. Gauge consistency
14. Scoop batter into cupcake liners *please see notes*
15. Insert into oven & bake for 15-18 minutes till a knife inserted comes out clean
16. All done!
17. Texture shots
- I only have one cupcake pan and more than enough cupcake liners, so I had extra batter which I made into a regular cake loaf.
- Baked for the same amount of time, 15 minutes
- Final results, with flash
- No flash
- I used an ice cream scoop to measure the batter into the cupcake liners and I used one full scoop, but as you can see, some came out smaller than others.
- If you dont’ have an ice cream scoop, you can use a regular eating spoon and do about 2-3 scoops per liner so it rises above the liner.
- You don’t have to mash your banana all the way, the small chunks of banana in there add texture to the cupcake.
- Cupcakes bake quickly, so you want to keep a close eye on them and they really shouldn’t be in the oven longer than 20 minutes, if that.
- You can add chopped walnuts to the batter for additional texture.
- I really only used half a cup of sugar, but I adjusted that in the recipe to reflect 1 full cup, which will give it the right amount of sweetness. I don’t care for sugar, so I halved it.
- You can use light or dark brown sugar if you prefer.
- You can use either vegetable, corn or canola oil.
- If you prefer not to use oil, you can use melted butter with the same oil measurement.
- You can use vanilla extract if you don’t have ground cinnamon.
- If you like, you could add raisins/currants as well for additional texture.
- I did such a crap job on the frosting, I shouldn’t even post it, but hey, we’re learning, plus I don’t have proper baking equipment.
- I used a fudge/chocolate frosting, though you can use any kind you wish.
- I didn’t have a frosting bag or tips, so I improvised and used a ziploc bag with the tip cut off
- I also didn’t make the frosting, it was one of those pre-bagged ones you just add hot water to.
The Recipe Cost of $18.71 is approximate for me in US dollars, but should be used an estimate only. Please keep price fluctuations & exchange rates in mind. If you’re based in the US, the grocery store(s) you frequent might have the same items cheaper or more expensive than what I purchased.
If you’re international, please keep in mind that exchange rates vary constantly. I recommend using this site to convert it from US dollars to your local currency. You might also have some of the ingredients at home already, thereby reducing the cost.
If you’d prefer to see an individual ingredient cost breakdown, let me know!