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Carrot cake cupcakes with cream cheese icing and carrot decorations

Carrot Cupcake with Cream Cheese Icing

5 Reviews

About the bake

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

35Total Time
15Prep Time
20Bake Time
18Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 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. Step 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. Step 5:

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

  6. Step 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.

Ingredients

    • 300g Billington's Unrefined Light Muscovado Sugar
    • 3 Egg(s) (free range) (medium)
    • 300ml Sunflower oil
    • 300g Plain white flour
    • 1 tsp Bicarbonate of soda
    • 1 tsp Baking powder
    • 1 tsp Cinnamon
    • 0.5 tsp Ginger (ground)
    • 0.5 tsp Salt
    • 0.25 tsp Nielsen-Massey Vanilla Extract
    • 300g Carrot(s) (grated)
    • 100g Walnuts (shelled and chopped)
  • For the cream cheese icing

    • 450g Icing sugar
    • 75g Butter (unsalted)
    • 185g Cream cheese
    •  Orange food colouring

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