Carrot Cake Cupcakes
Carrot Cake Cupcakes! I’ve been asked for this recipe so many times. It’s was one of the most requested cupcake recipes when my new website was being built. Not oily at all, full of flavour and perfectly paired with my cream cheese frosting! Give it a go!
Carrot Cake Cupcakes
Carrot cake cupcakes with cream cheese frosting
Serves 12
Ingredients
Cupcakes
- 1 cup / 160 g all-purpose flour
- 3/4 cup / 160 g sugar
- 1 tsp / 1 tbsp cinnamon
- 1 tsp / 1 tsp baking soda
- 1/2 tsp / 1/2 tsp baking powder
- 1/4 tsp / 1/4 tsp salt
- 1 1/2 cups / 300 g grated carrots
- 2/3 cup / 165 ml oil
- 2 large / 2 large eggs
- 1 cup / 117 g chopped walnuts, extra for decorating
Frosting
- 1 batch / 1 batch of cream cheese frosting
Learn How To Make it! [VIDEO]
Instructions
Cupcakes
- Preheat the oven to 160C (320F) degrees.
- Combine the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl.
- Whisk the eggs and oil together.
- Slowly add wet ingredients to the dry ingredients. Let them mix for a minute or two until there are no dry ingredients showing. Stop the mixer, scrape down the bowl and add the cinnamon and walnuts. Mix until just combined, Stop the mixer and scrape down. Add the grated carrot until it’s mixed evenly. The batter will thin out and this is normal so don’t panic haha.
- Scoop the batter into the cupcake tin lined with cupcake liners. Fill ½ way. It’s important to not over fill these as they have a lot of raising agents in them (bicarb soda and baking powder) and will explode in your oven!
- Bake them for 20-30 min or until a skewer comes out clean. Set them aside on a cooling rack to cool completely before frosting
- Line a piping bag with a Wilton 6B French Star Tip and fill with cream cheese frosting. Pipe in a swirl starting in the centre of the cupcake. To finish off sprinkle some cinnamon on top and some walnuts.
Notes
Cupcakes can be stored in an airtight container for up to three days.
Nutrition
Serving: 20g
Calories : 274kcal
Carbonhydrates: 22g
Protein: 4g
Fat: 20g
Saturated Fat: 2g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 172mg
Potassium : 66mg
Fiber: 1g
Sugar : 13g
Vitamin A: 45IU
Vitamin C: 1mg
Calcium: 34mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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6 comments
Make these for our Dog Refuge Open Day Fund Raiser. They were a great success. Everyone loved these. I have make lots more since then. These are an absolute winner. Thanks Nick. ❤
Hi Viv, that makes me so happy to hear. What a beautiful cause to bake for, and I’m so glad they were a hit. I’ve actually updated the recipe since then—it’s now even softer and more moist, and I’ve re-worked the cream cheese frosting to make it easier to work with while still staying creamy and delicious. Hope you get a chance to try the new version too. N x
Is this 1 tbsp or 1 tsp of cinnamon?
Hi Michelle. Nope, just 1 tsp! 🙂 N x
FYI Nick, the website version (which I saved years ago) doesn’t have the vanilla extract as featured in the YouTube version. I made it tonight anyway (thought it was odd that vanilla didn’t feature in the website version!) and it was yummy! 🙂 Thank you!
Hi Audrey, thank you so much for your comment and for baking the recipe! You’re absolutely right—the older version on YouTube included vanilla, but the website version at the time didn’t. I’ve since updated the recipe with a new version that’s even softer and more flavourful, and it includes vanilla now too. There’s also a new video coming for it, but it’s not live just yet. So glad you enjoyed it anyway. N x