Carrot Cake Cupcakes

    1 hour 5 min

    I had a look around the kichen and noticed that I had quite a few carrotts lying around abandoned in the corner, and was quitely contemplating what I could do with them apart from roasting them or turning them into soup.


    Northamptonshire, England, UK
    235 people made this

    Makes: 12 Cupcakes

    • 150g self raising flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 125g softened butter
    • 125g brown sugar
    • 75g grated carrot
    • 2 eggs
    • 100g full fat or low fat cream cheese
    • 2 tbsp icing sugar
    • a few drops lemon flavouring or lemon rind

    Prep:25min  ›  Cook:25min  ›  Extra time:15min cooling  ›  Ready in:1hr5min 

    1. Preheat oven to 180 (gas mark 4).
    2. Put 12 cup cake cases into a bun tin.
    3. Sieve the flour, baking powder, cinnamon and nutmeg into a large bowl.
    4. Add the butter, brown sugar, carrot and eggs. Beat together with a wooden spoon until well mixed.
    5. Divide the mixture between the cases and bake for 20-25 minutes until they spring back when pressed.
    6. Transfer cakes to a wire cooling rack leave until cold. Add icing if you want
    7. Mix the cream cheese with the icing sugar in a bowl then spread on the cakes. I then put these in the fridge for about 20mins just for the icing to set.

    See it on my blog

    Andys Kitchen

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    Reviews in English (16)


    Delicious! love them! they are so easy make which makes them perfect for baking with children! This is a huge plus as I regularly have little people assisting me!  -  19 Apr 2012


    Excellent recipe! Lovely, moist cupcakes. Ideal for little helpers to join in with. I used a little orange juice in the icing. But apart from that didn't change a thing. These will deffintiely become a regular in our house!  -  03 May 2012


    Excellent easy recipe. Fab moist cakes, and I'm no cake baker!  -  17 Apr 2013