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–+ servings
Five carrot cupcakes with buttercream frosting, decorated on top with pieces of carrot cut out in carrot shapes with parsley sprigs as the greenery. Background shows both Horde and Alliance themed stuffed animals from World of Warcraft.

Dalaran Carrot Cupcakes

5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Cuisine World of Warcraft
Servings 24 cupcakes

Equipment

  • two 1-dozen cupcake pans
  • 24 Paper cupcake liners

Ingredients
  

  • 1 ¼ cups chopped walnuts
  • 1 ½ cups avocado oil
  • 2 cups granulated sugar
  • 1 tsp salt
  • 4 large eggs
  • 1 Tbsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 3 cups grated carrots (11 1/2 oz)
  • ¾ cup golden raisins and/or regular raisins
  • Cream cheese icing or vegan maple buttercream icing for decorating and serving
  • Decorations (candied nuts, carrot twirls, etc.) optional

Instructions
 

  • Preheat the oven to 350°F.
  • Line your cupcake pan with paper liners, and lightly grease the liners with cooking spray.
  • Toast the chopped nuts by putting in a pan over medium heat on the stove, stirring occasionally, just until warm, toasty, and fragrant. Remove from hot pan immediately so they do not burn. Set aside and let cool. (toasting is optional but adds extra deliciousness!)
  • In a large mixing bowl, beat together the oil, sugar, salt, eggs, and spices.
  • Mix the flour with the baking soda, and stir in just until all the flour is moistened. (overmixing will make the cupcakes less fluffy)
  • Add the carrots, nuts, and raisins. Mix until just blended.
  • Pour batter into the prepared cupcake liners.
  • Bake the cupcakes for 22 minutes, until a cake tester inserted into the center comes out with just a few moist crumbs clinging to it, and the edges are starting to brown but not too much.
  • Allow the cake(s) to cool completely before frosting. Allow cupcakes to cool in the pan for about 10 minutes before transferring to a rack to cool completely.
  • Frost the cooled cakes and garnish with toasted nuts, walnut brittle, or candied carrot twirls.

Notes

Alternate cake pan sizes:
Silicone muffin pan - do not use paper liners and do NOT grease the pan before pouring batter in. Place the muffin pan on a cookie sheet to bake.  Bake for 23 minutes.  Let cool in the pan for 10 minutes before removing cupcakes to cool on a rack.
9x13" sheet cake pan - Lightly grease before pouring batter in.  Bake for 35-40 minutes.  Let cool completely in the pan after baking.
Two 9" round cake pans - Lightly grease before pouring batter in.  Bake at the same time, for 35-40 minutes.  After baking, remove the cakes from the pans after about 15 minutes, and place them on a rack to cool.
Keyword dairy-free
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