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Carrot Cake Cupcakes

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5 from 8 reviews


Units Scale

For the Cupcakes:

  • 175g light brown sugar
  • 200g self raising flour
  • 2tsp mixed spice
  • 2 large, free range eggs
  • 150ml sunflower oil
  • 200g carrots (around 2 medium carrots) grated

For the Frosting:

  • 125g unsalted butter, at room temperature
  • 100g cream cheese
  • 450g icing sugar
  • 1tbsp milk


For the Cupcakes:

    1. Preheat the oven to 175C fan and line a 12 hole cupcake tray with cupcake liners.
    2. In the bowl of an electric mixer add the oil, eggs and sugar and mix on a medium speed for 5 minutes.
    3. Sift the flour and mixed spice together and set aside.
    4. Turn the mixer down to a low speed and add the carrots. Once the carrots are mixed in add the spiced flour and mix until just combined.
    5. Using an ice cream scoop or two spoons, fill the cupcake liners to 2/3 full and bake for 20 minutes until golden brown and springy to the touch.
    6. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

    For the frosting:

    1. To make the frosting first mix the butter and cream cheese in the bowl of an electric mixer for around 1-2 minutes. Add the icing sugar and 1 tbsp of milk. Turn the mixer on low and gradually increase the speed. Whip for 2 minutes, keep an eye on the frosting as over whipping cream cheese frosting can cause it to go runny.
    2. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the cream cheese frosting and pipe a cute swirl on each cake then top with berries or whatever you have to hand..
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: British