Andy's Carrot Cake Cupcakes

Andy's Carrot Cake Cupcakes


12 people made this

About this recipe: Noticing that I had quite a few carrots lying around, I decided to use it in a cupcake recipe instead of just roasting or turning them into soup and this is what I came up with!


Serves: 12 

  • 150g self raising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 125g softened butter
  • 125g brown sugar
  • 75g grated carrot
  • 2 eggs
  • Icing
  • 100g cream cheese
  • 2 tablespoons icing sugar
  • 1 dash lemon flavouring or lemon rind

Prep:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Preheat oven to 180 degrees C.
  2. Put 12 cupcake cases into a cake tin.
  3. Sieve the flour, baking powder, cinnamon and nutmeg into a large bowl.
  4. Add the butter, brown sugar, carrot and eggs. Beat together with a wooden spoon until well mixed.
  5. Divide the mixture between the cases and bake for 20-25 minutes until they spring back when pressed.
  6. Transfer cakes to a wire cake rack leave until cold.
  7. Icing: Mix the cream cheese with the icing sugar in a bowl then spread on the cakes. Put in the fridge for about 20 minutes to set the icing.

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