Carrot Cupcakes

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!

AuthorDebbieCategoryDifficultyIntermediate

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 😉

carrot cupcake recipe
Yields1 Serving
Prep Time25 minsCook Time35 minsTotal Time1 hr
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
1

Preheat the oven to 150c

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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!

Variations
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

Ingredients

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

Directions

1

Preheat the oven to 150c

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

Carrot Cupcakes

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