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
Recipe type: Cupcakes
Serves: about 12 cupcakes
  • 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
  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
Cream Cheese Buttercream


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


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