Carrot Cupcakes

I had the privilege of being asked to make some cupcakes for a bridal shower recently and one of the flavours requested was carrot!

A good carrot cake should be very moist and flavoursome! Topped with some cream cheese frosting and its complete! I always say any cake which contains vegetables should make us feel less guilty when eating it because it contains one of our 5 day, right? 

Here is what you will need:

225g grated carrots

130g caster sugar

120g plain flour

120ml vegetable oil

2 large eggs

1tsp bicarbonate of soda

1tsp cinnamon

1/2tsp vanilla extract

  • Beat eggs and sugar together for several minutes then carefully add the oil and vanilla extract and beat well. 

  • Add the flour, bicarbonate of soda and cinnamon into the egg mixture and mix again until well combined.

  • Pour the carrot in and use a spatula to mix it in until well incorporated. 

  • Use an ice cream scoop or a spoon to pour the mixture into cupcake cases (filling about two-thirds of the way up the paper)

  • Bake cake in a preheated oven for 25 minutes at 160 degrees (gas mark 4)
  • Once baked allow the cakes to cool in the tray for 10 minutes; allow it to cool completely before icing. 

For the cream cheese frosting you will need:

600g of icing sugar

200g cream cheese

80g butter

1tsb vanilla extract 

Food colouring (optional – I used classikool satsuma orange)


  • Add all the ingredients into a mixing bowl and mix for several minutes until the mixture is light and fluffy and not watery. 

You can ice the cake by using a spoon or a nozzle. Here’s my finished product: 

I know the ladies at the bridal shower will enjoy these and so will you! So get baking!


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