Carrot Cupcakes with Cream Cheese Frosting

Carrot cake is definitely one of my favourite things to eat, last week carrot cake was requested for a team breakfast (not the healthy kind) at work, so I thought I would make double and make a treat for home. This recipe is very similar to my Carrot Cake recipe but is spiced up a little to make Carrot Cupcakes with Cream Cheese Frosting:


  • 2tbsp of Cinnamon
  • 1tbsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 300g of Flour
  • 200g of Brown Sugar
  • 4 Eggs
  • 250ml of Oil
  • Zest of 1 Orange
  • Zest of 1 Lemon
  • 200g of Grated Carrot
  • 150g of Crushed Walnuts
  • 300g of Cream Cheese
  • 300g of Butter
  • 2tbsp of Icing Sugar (Heaped)


Carrot Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with Cream Cheese Frosting


  1. Preheat the oven to 180C
  2. In a large bowl sieve the cinnamon, baking powder, bicarbonate of soda, flour and brown sugar together
  3. In a separate jug whisk the eggs, oil, lemon and orange zest together
  4. Slowly add the oil and egg mixture to the dry ingredients mixing as you go
  5. Once combined add the grated carrots and mix again
  6. Then add the walnuts and fold together
  7. Pour into the 12 cupcake cases so they are close to full and all of the mixture is used
  8. Bake for 25 minutes until cooked thoroughly
  9. Allow to cool before starting the icing
  10. Combine the cream cheese, butter and icing sugar together in a large bowl
  11. Then using an icing bag or palette knife decorate your cupcakes
  12. Then finish with sugar stars (not necessary but pretty)

I cannot deny that grating the carrot and zesting the orange and lemon can put me off making this recipe, it would anyone as a good old Victoria sponge is so much easier. But if you take the time to make something as awesome as these Carrot Cupcakes with Cream Cheese Frosting it really is worth it!


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