Carrot Cake Cupcakes!


I LOVE carrot cake. It's the perfect cake to bake at Easter. But it takes a long long time to bake and cupcakes are so much more fun for kids to make! I know my two love spooning the mixture into the cases and decorating each cake!

So when I came across a recipe for carrot cake cup cakes, I was so excited! These only take 25 minutes to bake and honestly, tasted amazing. We used butterscotch icing and some little sugar decorations I found in Tesco. If you want to know how I made them, scroll down!


Carrot Cake Cupcakes


  • 275g/9¾oz caster sugar
  • 200ml/7fl oz sunflower oil
  • 4 medium free-range eggs
  • about 300g/10½oz grated carrot, a little more or less is fine 
  • up to 150g/5½oz nuts or dried fruit (optional) 
  • 225g/8oz spelt or wholemeal flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1 tbsp cocoa powder

  • Method
  1. Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.
  2. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both.
  3. In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well.
  4. Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.

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