A Carrot, Ginger And Cinnamon Cupcake | The Jewish Week | Food & Wine

A Carrot, Ginger And Cinnamon Cupcake

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A Carrot, Ginger And Cinnamon Cupcake

Three kinds of spice flavor a fall cupcake. Amy Spiro

As soon as September 1 hits I'm all about fall. I've just about had enough of summer with it's heatwaves and sweating, and I'm more than ready to move to the elegance of autumn. And nothing spells (or smells) more like fall than these cupcakes: chock full of carrots, ginger, orange zest and cinnamon. The cupcake is moist and dense from the carrots, and the cinnamony cream cheese frosting is the perfect pairing. 

One of my favorite baking tips when using the zest of any citrus fruit is to mix it together with the sugar in the recipe first, then let it sit for 5 to 10 minutes. This infuses the flavor in to the sugar and ensures an extra punch of flavor in the final baked product. Because of the zest and the ginger I kept the spicing here to a minimum, but a little hit of ground cloves wouldn't go amiss in this recipe. 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Servings & Times
  • Makes 10-12 cupcakes
Active Time:
  • 15 min
Total Time:
  • 1 hr


1 teaspoon orange zest

1/2 cup sugar

5 tbsp butter or margarine, softened

1 egg plus 1 egg yolk

1 teaspoon vanilla

3-4 tablespoons milk

2/3 cup plus 2 tablespoons flour

1 teaspoon baking powder

1/3 teaspoon baking soda

1/4 teaspoon salt

1/3 teaspoon ground ginger

1 2/3 cups grated carrots

3 tablespoons finely chopped crystallized ginger


1/4 cup (½ stick) butter or margarine, softened

4 ounces cream cheese, softened

1 ½ cups confectioners sugar

1 teaspoon cinnamon

½ teaspoon vanilla

  1. Mix the orange zest with the sugar and let sit for 5 to 10 minutes (this could be a good time to grate your carrots).
  2. Beat the butter and sugar together until light and fluffy. Add in the egg and mix to combine, then add the egg yolk and continue beating. Add in the vanilla and milk and beat to combine.
  3. Add the flour, baking powder, baking soda, salt and ginger and mix until just combined. Stir in the carrots and finely chopped ginger until evenly distributed. Divide the batter among paper-lined muffin cases and bake on 350 F for 15 to 20 minutes until test done. Let cool.
  4. Beat together the butter and cream cheese, then add in the sugar, cinnamon and vanilla. Add more sugar if frosting is not stiff enough. Frost cupcakes.