Carrot cupcakes

    45 min

    Fragrant and moist carrot cupcakes with yummy cream cheese icing.

    23 people made this

    Serves: 6 

    • 4 eggs, separated
    • 150g caster sugar
    • 1 lemon, zested and juiced
    • 60g plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 200g ground almonds
    • 50g chopped pecans
    • 1 teaspoon ground cinnamon
    • 300g carrots, peeled and grated
    • 10g butter, for greasing
    • Cream cheese icing
    • 500g cream cheese
    • icing sugar to taste (I used 350g)

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
    2. Whisk together the egg yolks and sugar until the mixture is pale. Add the zest and then the lemon juice, flour, salt, baking powder, almonds, pecans, cinnamon and carrots.
    3. Beat the egg whites with an electric mixer to stiff peaks. Fold into the above mixture.
    4. Spoon the cupcake mixture into prepared cases. Bake in the preheated oven for 15 minutes.
    5. To make the icing, beat the cream cheese with an electric mixer or a fork. Add icing sugar until you achieve your desired taste and consistency.
    6. Once the cupcakes are fully cool, ice with the cream cheese icing. I prefer these cupcakes cold after 24 hours in the fridge, so if desired wait to ice them after chilling for a day or even just overnight.

    How to ice cupcakes

    Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

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    Reviews in English (2)


    Made these twice and doubled the recipe each time. It makes at least 25 cupcakes AND a loaf tin full too. Only change is to add 125g of utter to the icing t make it set x  -  04 May 2012


    hi haven't tried this recipe yet, but i intend to... have a question: where did you get your lovely cupcake holders? they're great! thanks  -  10 May 2010