Carrot cupcakes (with cream-cheese frosting)

One of my best friends calls me ‘the feeder’ because I can never usually just make a small batch of something, it is always enough to feed an army!


If you are using cupcake casings, you will probably end up with about 46 cupcakes, so please feel free to half the recipe or another option is to use muffin casings though bear in mind that with muffin casings, the baking times may be longer.


This is a great recipe for moist carrot cupcakes that all will enjoy – it’s got carrots in it so it has to be healthy, right?!


Cupcake ingredients:

450g carrots (peeled and finely grated)

3 large eggs (best at room temperature)

1/3 cup of buttermilk

2 cups of sugar

1 ½ cups of vegetable oil

1 ½ tspns vanilla extract

3 cups of gluten-free white flour mix

1 tspn baking soda

1 tspn baking powder

1 tspn salt

1 tspn ground cinnamon

1 tspn ground ginger

1/8 tsp ground cloves


Cupcake method:


Preheat the oven to 160°C


1. Whisk together the grated carrots, eggs, buttermilk, sugar, oil and vanilla extract. Separately sieve the flour, baking soda, baking powder, salt and the spices and mix the dry ingredients together. Then add the dry mixture into the carrot mixture until well mixed.


2. Line muffin tins with the casings. Add the batter to the casings so that they are approximately ¾ of the way full (try not to drop any batter on the outside of the casings as they are likely to burn when baking). Bake for approximately 25-30 minutes (depending on your oven) making sure you rotate the tins half way through. Poke the center of the cakes with a skewer or cake tester to check they are ready (the skewer or tester should be clean). Transfer to wire racks to completely cool.


3. Once the cakes have completely cooled, spread on the cream-cheese frosting or pipe on.


Carrot cupcakes


Cream-cheese frosting ingredients:

1kg icing sugar

225g unsalted butter (room temperature)

340g cream cheese (like Philadelphia) (room temperature)

¾ teaspoon vanilla extract


Cream-cheese frosting method:


1. With an electric mixer, beat the butter and cream cheese until mixed well (around 2-3 minutes).

2. Sift in the icing sugar a little bit at a time (about 200g) and mix until all combined and smooth (no lumpy bits). Add vanilla and stir well scrapping down the sides of the bowl.


Carrot cupcakes

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