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Carrot Cake Cupcakes!

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Light & Moist Carrot Cake Cupcakes with Cream Cheese Frosting, and chopped Walnuts!

Recipe updated May 2020 – This recipe has been updated as it’s been on my blog for over five years now, and it needed it! I will put the original recipe below, but this newer and updated version is definitely better! 

These cupcakes I must admit are utterly delicious – and amazing for a cake that is based on a vegetable. I realise that carrot cake is essentially a Classic Cake these days, but with the idea of vegetable cakes growing and growing, it’s nice to not forget a good’un! This has to be one of my favourite cakes around.

If I’m being honest, I used to think it was icky when I was younger, why would you want vegetables in a cake?! But my young naivety has disappeared, and I now realise how amazing it is! Vegetables in cakes are ingenious and epic. 

The cupcake is utterly delicious and packed FULL of flavour thanks to the spices, but is so incredibly light that sometimes I worry that the icing might weigh it down! However, the addition of Cream Cheese frosting works beautifully! Both are equally are light and delicious and beyond yummy.

I like to keep the cupcake mix plain, but you can easily add some walnuts into the mix as well as on top, or you can add raisins to the mix, or any other nut for that matter! It’s so easily adaptable. 

When grating the carrots, you don’t want too big chunks, but you don’t want the tiny grating you can do – like parmesan cheese. You want a standard grated carrot. The good thing about the carrot is it works so well to keep a cake moist, and it means the sponges don’t dry out in the fridge when topped with the cream cheese frosting! 

With these delicious cupcakes, I just adore how light they are, and yet so moreish. I honestly can’t stop repeating myself! They are incredibly easy to make, and for the actual sponges, you don’t want to use a mixer! You just want a bowl and a spatula. However, for the frosting – I find using my stand mixer with the beat attachment the best! 

If you want more information on the Cream Cheese Frosting – I advise looking at the blog post I’ve done! It’s a full-on in detail post about Cream Cheese Frosting, why it can sometimes go wrong, and so on! It’s dreamy once you get it right though and it’s the best! You can see from these photos how perfect they are!

I have a Carrot Cake recipe as well or even a Gluten Free Carrot Cake! I have endless Carrot Cake related posts on here that you won’t get bored if you like it as much as I do. I even have a Carrot Cake Cheesecake that is SO GOOD! Literally… can someone be too obsessed?! 

Anyway – as always, I used my favourite 2D Closed Star Piping Tip to decorate these, and I used the beautiful Baking Cups from Iced Jems! Enjoy! x

Carrot Cake Cupcakes!

Light & Moist Carrot Cake Cupcakes with Cream Cheese Frosting, and chopped Walnuts!
5 from 3 votes
Print Pin Rate
Category: Cupcakes
Type: Cupcakes
Keyword: Carrot
Prep Time: 30 minutes
Cook Time: 20 minutes
Decorating Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 125 ml Sunflower Oil
  • 2 medium Eggs (or large)
  • 175 g Grated Carrots
  • 125 g Light Brown Sugar
  • 175 g Self Raising Flour
  • 1.5 tsps Mixed Spice
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Bicarbonate of Soda

Cream Cheese Frosting

  • 150 g Unsalted Butter (room temp)
  • 150 g Icing Sugar
  • 300 g Full Fat Cream Cheese (cold)
  • 1 tsp Vanilla Extract

Decoration

  • Chopped Walnuts
  • Carrot Decorations

Instructions

Cupcakes

  • Heat oven to 180C/160C fan, and line a muffin tray with 12 Cupcake/Muffin cases, or use 12 Iced Jems Baking Cups on a flat tray!
  • Grate your carrots (peel first and chop the ends off), and leave to the side. You need 175g of grated carrot to be the weight at the end.
  • Whisk together the sunflower oil and eggs.
  • Add in the grated carrots and sugar, and mix again.
  • Add in the flour, mixed spice, ground ginger, and cinnamon, and bicarbonate of soda!
  • Try not to over mix it - I use a large glass bowl with a spatula.
  • Split the mixture between the 12 cupcake cases, and bake in the oven for 20-22 minutes!

Cream Cheese Frosting

  • Beat your butter on its own for a few minutes to loosen it.
  • Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
  • Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
  • Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
  • Once beaten - it should be lovely and thick.

Decoration

  • Get your favourite piping tip - I use a 2D Closed Star Piping Tip!
  • Pipe the frosting onto the cupcakes.
  • Sprinkle over some chopped walnuts, and a carrot decoration!

Notes

  • These cupcakes will last for 3 days, in the fridge. 
  • You can add 100g of walnuts or raisins to the cupcake mix. 
  • I use a 2D Closed Star Piping tip to decorate!
  • I use these cute baking cups for the cupcakes!
  • The original recipe was:
    • 125g  Light brown sugar, 175g Self Raising Flour, 1 1/2 tsp Mixed Spice, 1/2 tsp Ground Ginger, 1 tsp Bicarbonate of Soda, 1 Large Egg, 115ml Sunflower Oil, 175g Grated Carrots
    • 150g Unsalted Butter, room temperature, 300g Icing Sugar
Nutrition Facts
Carrot Cake Cupcakes!
Amount Per Serving
Calories 427 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 13g81%
Cholesterol 82mg27%
Sodium 211mg9%
Potassium 123mg4%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 3124IU62%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

55 Comments

  • SB
    August 7, 2020 at 4:43 pm

    Hi, if I wanted to bake this recipe but as a single 8″ round cake (just one layer), how long do you think I should bake it? xx

    Reply
    • Jane's Patisserie
      August 8, 2020 at 12:12 pm

      I would imagine about 35 minutes if you based it around my layer cake version! X

  • Barbara Dismore
    August 5, 2020 at 3:32 pm

    Cupcakes look delicious. I’m wanting to attempt this recipe but I’d like to make a smaller batch of 6. Please can you tell me how to scale the recipe down. Thanks in advance 🙂

    Reply
    • Jane's Patisserie
      August 5, 2020 at 9:29 pm

      Literally just half everything to the nearest gram – I’ve done it before and it works!

  • Lily Shipman
    June 29, 2020 at 9:35 am

    Hi Jane,

    I am planning on making these cakes along with some others for a tea party for my mum! Would these cakes be OK to make in advance and then freeze a week before? Obviously minus the frosting/decoration.

    Thanks.

    Reply
    • Jane's Patisserie
      June 29, 2020 at 9:56 am

      Hey!! Yes the sponges will freeze well xx

  • Sam
    June 22, 2020 at 5:21 pm

    Hi Jane, I was thinking about adding walnuts to the mixture but at what point would I add this in? Also how many grams of chopped up walnuts would be suitable for this recipe?

    I’m also struggling to get a hold of baking cups atm. Would muffin liners work okay with this amount of mixture (should I be filling two thirds of the case full or halfway?)
    Thank you in advance 😁

    Reply
    • Jane's Patisserie
      June 22, 2020 at 9:13 pm

      I would add them in with the flour ingredients, and maybe 75-100g! Muffin cases can work, but the baking times is based on 12 cupcakes so split the mixture the same and it should be okay! X

  • Jen
    June 3, 2020 at 11:43 pm

    Looks so good! I’m going to do this a birthday. I can’t get any light brown sugar at the moment but have dark brown
    Sugar, can I use this?
    Thank you

    Reply
  • Lisa
    June 2, 2020 at 9:41 pm

    I haven’t been able to get any icing sugar so have bought ready made buttercream. Will that be ok and how much cream cheese should I add please.

    Reply
    • Jane's Patisserie
      June 3, 2020 at 8:54 am

      Hiya – I’m afraid I have no idea! I’m not a fan of ready made buttercream, and it tends to be a lot softer!

    • lisa
      June 3, 2020 at 9:56 am

      oh dear I had better keep looking for icing sugar then

  • Beth
    May 29, 2020 at 2:18 pm

    5 stars
    Beautiful!

    Reply
  • Beth
    May 29, 2020 at 1:46 pm

    I going for buttercream Frosting instead of cream cheese. Can you add almond extract to the frosting as-well as vanilla or would you only recommend using the one?

    Reply
    • Jane's Patisserie
      May 29, 2020 at 1:55 pm

      Yes you definitely could use both if you like both!!

  • Lisa Knight
    May 25, 2020 at 9:35 am

    I’m going to attempt these for my husbands birthday. I’d like to add walnuts and raisins to the cake mix how much should I add please. I wasn’t sure if I should just follow the big cake recipe.

    Reply
  • Beth K
    May 19, 2020 at 7:44 am

    Hi Jane,
    Could I make these in the tin you spoke about for your mini Victoria sponges?
    Thanks!

    Reply
  • Amy wiles
    May 15, 2020 at 7:57 am

    5 stars
    Literally the best cupcakes, I ended up making 18 and sharing the love with our neighbours and they all had some lovely compliments!
    My first time making cream cheese so theres some learnings but this recipe is so easy and so incredible!
    Thank you! 🙂

    Reply
  • Maisie
    May 7, 2020 at 12:23 pm

    I’m just making this recipes and the mixture seems quite dry and crumbly, not sure where I’ve gone wrong. Can you help?

    Reply
    • Jane's Patisserie
      May 7, 2020 at 2:11 pm

      I’ve literally just updated the recipe! The new version uses a bit more oil and another egg 😊

    • Maisie
      May 8, 2020 at 10:04 am

      5 stars
      Thankyou they turned out lovely! I used your cream cheese frosting recipe for these and it was delicious!

  • D
    April 24, 2020 at 8:24 am

    Hey!
    I would love to make this into a loaf tin. How much of the ingredients will I need for a 2lb tin?

    Thank you!!

    Reply
  • Kirsty
    February 12, 2020 at 3:24 pm

    HI Jane,
    Can you substitute the sunflower oil for olive oil in this recipe?

    Reply
    • Jane's Patisserie
      February 12, 2020 at 8:51 pm

      Yes that should be fine! I tend to use sunflower/vegetable as they’re flavourless whereas olive oil can sometimes have a flavour is all!

  • Clair
    February 12, 2019 at 5:25 pm

    Hi Jane,

    can i use vegetable oil instead of sunflower oil in this recipe?

    Reply
  • Michael
    February 26, 2018 at 6:29 pm

    As far as I know mixed spice isn’t available here in the states. Do you know if pumpkin pie spice would be a resonable substitution?

    Reply
  • Ola
    November 7, 2017 at 8:12 pm

    I used 2 medium eggs instead of 1 large. Perfect. Timed exactly 20 mins on 180 and that was all that was needed. Thumbs up from all my fam too!

    Reply
  • Tam
    March 26, 2017 at 10:30 am

    Looking forward to trying these as I have some leftover cream cheese ice cream from some cupcakes I made on the weekend. Do these freeze well?

    Reply
  • Lisa
    March 22, 2017 at 11:01 am

    I made these cupcakes last night for a comic relief bake at work. I added all the ingredients but the mixture was very dry, the recipe said 1 large egg in the ingredients but said combine the sunflower and eggs together. I added another egg and the mixture was much better and the cakes have turned out perfect. Just wondered if there could be an egg missing from your ingredients list?

    Reply
    • Jane's Patisserie
      March 22, 2017 at 11:04 am

      The mixture would have worked fine with the one egg – I made these recently with the one egg and the photos are the ones produced. As you are using sunflower oil, and the carrot also produces moisture, you don’t need much egg. ?

    • Lisa
      March 22, 2017 at 11:11 am

      Thank you. Just got a bit worried as the method said eggs instead of egg. They taste lovely and i will be making them again 🙂

    • Jane's Patisserie
      March 22, 2017 at 11:13 am

      You can do two medium eggs, or two small eggs, but 1 large is fine. ?

  • Paula Roberts
    February 3, 2017 at 2:38 pm

    Hi Jane – I made your carrot cake recipe at the weekend – it was absolutely delicious! Thank you! I just wanted to ask with the cupcakes, would it be possible to use all self raising flour? What difference does the wholemeal flour make? I’m happy to go and get some if necessary! Thank you! Paula

    Reply
    • Jane's Patisserie
      February 3, 2017 at 3:29 pm

      The different flours just make a different flavour – but all normal self raising is still perfectly fine! I do that often ☺️ x

    • Paula Roberts
      February 3, 2017 at 8:50 pm

      Thank you!

  • Jo Blogs
    April 26, 2015 at 6:06 pm

    Oh yum yum yum! I love carrot cake however it comes but these little cupcakes look divine 😀

    Reply
  • macaom
    March 23, 2015 at 12:28 pm

    They look sooo goood!

    Reply
  • beenishbatool
    March 21, 2015 at 2:06 am

    These look so delicious.

    Reply
  • scarletscorchdroppers
    March 20, 2015 at 10:17 pm

    These look so delicious! I love carrot cake, its one of my all time favourites 🙂 Have you tried baking with any other veggies?

    Jennie // Scarletscorchdroppers
    x

    Reply
    • Jane's Patisserie
      March 20, 2015 at 10:37 pm

      Thank you!! And same it’s so utterly delicious isn’t it! I keep on trying to make courgette/zucchini cakes by my mum always uses them before I’ve done it!! X

    • scarletscorchdroppers
      March 20, 2015 at 10:39 pm

      Haha, I always have that probably when I want to make banana bread – someone always eats the bananas before they’re ready! X

    • Jane's Patisserie
      March 21, 2015 at 8:37 am

      It always happens doesn’t it!! Haha x

  • Christine
    March 20, 2015 at 9:59 pm

    Mmmmm. I must try these. Our wedding cake was carrot cake. But I’ve never made it myself! That may change this weekend.

    Reply
    • Jane's Patisserie
      March 20, 2015 at 10:02 pm

      Thank you! And that sounds like my kind of wedding cake!!

  • arlingwoman
    March 20, 2015 at 9:49 pm

    Oh, I love the flexibility of this recipe.. They sound delicious.

    Reply

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