About the bake
Try these delicious carrot cake cupcakes with a gorgeous cream cheese icing.
If cream cheese is your thing, try our our delicious chocolate cake with cream cheese filling!
Method
Step 1:
Preheat the oven to 170°c (325°f, gas mark 3). Mix together the sugar, eggs and oil until fully incorporated.
Step 2:
In a separate bowl mix flour, bicarbonate of soda, baking powder, cinnamon, ginger and salt together until evenly dispersed.
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.
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.
Step 5:
To prepare the icing, beat the icing sugar and butter together on a medium speed until well mixed.
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 Allinson's 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)
- 300g Billington's Unrefined Light Muscovado Sugar
For the cream cheese icing
- 450g Silver Spoon Icing sugar
- 75g Butter (unsalted)
- 185g Cream cheese
- Orange food colouring
- 450g Silver Spoon Icing sugar
Recipe Reviews
Quick and tasty recipe, I added some orange juice and sultanas. Also made gluten free by swapping flour with a gluten free plain and added 1/4tsp xanthan gum
Foolproof recipe but we double up the spices to make them pop. Just follow the steps to amazing cupcakes.
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!
Could provide a recipe with out Cream Cheese Frosting....but fully and proudly recommend 100%
Absolutely delicious. Do you have a vegan recipe for these too
Loved them
Ingredients
- 300g Billington's Unrefined Light Muscovado Sugar
- 3 Egg(s) (free range) (medium)
- 300ml Sunflower oil
- 300g Allinson's 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)
- 300g Billington's Unrefined Light Muscovado Sugar
For the cream cheese icing
- 450g Silver Spoon Icing sugar
- 75g Butter (unsalted)
- 185g Cream cheese
- Orange food colouring
- 450g Silver Spoon Icing sugar