carrot cupcake recipe
carrot cupcake recipe

Carrot Cupcakes


March 28, 2015

Carrot cake is one of our favourite things to bake and eat, we can even kid ourselves it's healthier with all those carrots and raisins in 😉 ! This cupcake version makes perfect, moist and yummy portions of loveliness!

  • Prep: 25 mins
  • Cook: 35 mins
  • 25 mins

    35 mins

    1 hr

  • Yields: 12 cupcakes


For the cakes

2 Eggs

150ml vegetable or sunflower oil

200g soft brown sugar

300g grated carrot

100g raisins

250g self-raising flour

1tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp mixed spice

For the icing

300g icing sugar

150g softened butter

1-2 tbsp milk


Preheat the oven to 150c

Pour the oil into a large mixing bowl, add the eggs and whisk

Add the grated carrot, raisins and brown sugar and mix well

Sift in the flour, cinnamon, nutmeg and mixed spice and stir well to combine

Pop cupcake cases into cupcake tins and evenly distribute the mixture between the cases

Place in the oven for 25-35 minutes. Check often towards the end to make sure the cakes don't burn. You can put a skewer in to the middle to check if the are cooked, if they are cooked the skewer will come out clean

When cooked, place the carrot cupcakes on a wire rack to cool

Whilst the cupcakes are cooling, place the butter, milk and icing sugar in a bowl and mix together well until you get a smooth butter cream mixture (this can take a while). You can also add a few drops of food colouring if you want coloured icing

When the cupcakes are completely cooled, spread the icing on the top

Our 9 year old daughter bakes these on her own from start to finish. We do help her with the oven but other than that she is totally self-sufficient. In fact she insists we don't help her! She's always really chuffed with herself when she's finished!

People often use cream cheese as part of the icing of carrot cakes but we're not big fans of it in our house so we stick to buttercream icing instead



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