Carrot Cupcakes with Cream Cheese Icing

This recipe is perfect for a carrot cake but sometimes you just want your own personal cupcake.

 

Carrot Cupcakes with Cream Cheese Buttercream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cupcakes
Serves: about 12 cupcakes
Ingredients
  • 1¼ cups (220g) brown sugar
  • ¾ cup (185ml) vegetable oil
  • 3 eggs
  • 1½ cups (225g) plain (all-purpose) flour
  • 1½ teaspoons baking powder
  • 1 teaspoon bicarbonate of soda (baking powder)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2½ cups grated carrot (about 5 carrots)
  • ½ cup (60g) chopped walnuts
  • ½ cup (80g) sultanas
Method
  1. Preheat oven to 180°C (350°F). Line a cupcake tin with papers
  2. Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes
  3. Add the eggs gradually and beat well
  4. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture
  5. Add the carrot, walnuts and sultanas and mix until just combined
  6. Spoon into prepared cupcake papers and bake for 20-25 minutes or until cooked when tested with a skewer
Notes
Cream Cheese Buttercream

Ingredients

115g butter, softened
250g icing (confectioner’s) sugar, sifted
50g cream cheese

Method

Beat butter and icing sugar with a mixer until smooth, then add cream cheese
Spread onto cooled cupcakes.

 

 

 

Cathie
  • Cannot wait to try these out!! Delish!

  • Yummo – I've been looking for a carrot cake recipe because the one that I have requires the carrots to be cooked first (way too difficult).

  • Thanks for the recipe Cathie. They look delicious.

  • They look wonderful! Thanks for sharing

  • delicious. and the best bit? the cream cheese frosting!!! – fabulous pics as well xx

  • Mmmm, they look so good, thanks for sharing this;)

  • i made these today with my four year old and loved them!! thanks