Cupcakes and muffins, Recipes
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Carrot cupcakes

If you like carrot cakes, this recipe is not to be missed. I adapted this recipe from BBC Good Food and made some slight modifications. These carrot cupcakes turned out to be moist and absolutely delicious. Together with the cream cheese frosting – it’s like a matchmake in heaven.


Nutrition per cupcake (without the cream cheese frosting)Carrot

Ingredients for the cake

  1. 200g carrots (grated)
  2. 100ml grapeseed oil
  3. 50ml buttermilk
  4. 2 eggs
  5. 120g brown sugar
  6. 100g wholemeal self-raising flour
  7. 100g white self-raising flour
  8. Zest 1 orange
  9. 1 tsp cinnamon powder
  10. 1 tsp nutmeg powder
  11. 1 tsp bicarbonate soda
  12. 50g walnuts (chopped)
  13. 50g raisins

Ingredients for the cream cheese frosting

  1. 500g cream cheese
  2. 60g unsalted butter
  3. 150g icing sugar
  4. 1 tsp vanilla essence


Preparation time: 20 min
Baking time: 20 – 25 min (or when the skewer comes out clean)

  1. Preheat the oven to 180 degrees
  2. Grate 200g carrots and zest one orange
  3. Mix the sugar, flour, bicarbonate of soda, cinnamon, nutmeg into a large mixing bowl. Use your fingers to run through the mixture to remove any lumps
  4. Add in the walnuts and raisins
  5. Whisk together the eggs, oil and buttermilk
  6. Stir the dry ingredients in together with the wet ingredients and grated carrots
  7. Mix well until a uniform mixture is formed
  8. Divide it out evenly between the cases
  9. Bake for 20-25min or when the skewer comes out clean
  10. Leave the cupcakes out to cool
  11. To prepare the cream cheese frosting, cream the cream cheese until light and fluffy
  12. Add in the butter and vanilla essence and continue to cream until a uniform mixture
  13. Add the icing sugar in in batches and continue to cream until the frosting looks smooth
  14. Using a piping bag, pipe over the cooled cupcakes and decorate with it sprinkles




1 Comment

  1. Pingback: Spiced pumpkin muffins | Table for Ting

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