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Carrot Cupcakes

Yields1 ServingPrep Time25 minsCook Time35 minsTotal Time1 hr

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

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

Nutrition Facts

Serving Size 12 cupcakes