Carrot Cake Cupcakes

Carrot Cake Cupcakes


55 people made this

About this recipe: 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.

andyh Northamptonshire, England, UK

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.

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Reviews (12)


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

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