Carrot Cupcakes with Cream Cheese Buttercream
Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Small Kitchen Tales at