Carrot Cupcake with Cream Cheese Icing

  • Total Time

    35m
    • Prep Time

      15m
    • Bake Time

      20m
  • Serves

    18


Try these delicious carrot cake cupcakes with a gorgeous cream cheese icing.

Method

  1. Preheat the oven to 170°c (325°f, gas mark 3). Mix together the sugar, eggs and oil until fully incorporated.

  2. In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.

  3. Gradually add this to the wet mixture along with the vanilla extract. Beat together until well mixed. Stir in the grated carrots and walnuts.

  4. Fill each cupcake case 2/3’s full and bake for 20-25 minutes, or until golden brown. Once cooked thoroughly, leave to cool.

  5. To prepare the icing, beat the icing sugar and butter together on a medium speed until well mixed.

  6. Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency, add food colouring if using.  Fill a piping bag and decorate each cupcake.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Delicious, quick and idiot proof! I wholeheartedly recommend this recipe as it was super easy to follow and everyone commented on how tasty the cupcakes were. I ended up with too much topping and I got 9 cupcakes from half the recipe. I shall definitely be making them again!

  2. 4 star rating

    Could provide a recipe with out Cream Cheese Frosting....but fully and proudly recommend 100%

  3. 5 star rating

    Absolutely delicious. Do you have a vegan recipe for these too

  4. 5 star rating

    Loved them

  5. 5 star rating

    Absolutely delicious cupcakes!
    Personally, next time I would add a little more cinnamon and ginger just to give it a little extra taste but they were still delicious as they were. 100% recommend.

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