Carrot cake cupcakes
Moist carrot cupcakes topped with a smooth cream cheese frosting - a spiced, sweet treat perfect for everyday baking or festive celebrations.
Updated : 04 September, 2025
Easy
About 20 min.
Ingredients
275 grams
Sugar
200 milliliters
Sunflower oil
4
Eggs
300 grams
Carrot
150 grams
Dried fruits
225 grams
Whole-wheat flour
2 teaspoon
Baking powder
1 teaspoon
Cinnamon
1 tablespoon
Cocoa
125 grams
Cream cheese
275 grams
Powdered sugar
For the cheese frosting
125 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C and line a muffin tray with paper cases.
Step 2
In a large bowl, beat together the sugar, oil, and eggs until smooth. Stir in the grated carrot along with up to 150g of chopped nuts, dried fruit, or a mixture of both, if you like.
Step 3
In another bowl, mix the flour, baking powder, spices, and cocoa until evenly blended. Add this to the carrot mixture and stir well until fully combined.
Step 4
Divide the batter between the muffin cases, filling each to about two-thirds full. Bake for around 25 minutes, or until a skewer inserted in the center comes out almost clean. Allow the cupcakes to cool completely before frosting.
Step 5
For the frosting, ensure the butter is softened, then beat it with the cream cheese until smooth and airy. Stir in the icing sugar with a spoon until it starts to blend, then whisk briefly until light and smooth.
Step 6
Pipe or spoon the frosting onto each cooled cupcake, decorate to your liking.