Carrot Cake Cupcakes!
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Light & moist carrot cake cupcakes with cream cheese frosting, and chopped walnuts!
Vegetable bakes
I must admit, these cupcakes 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 growing popularity of vegetable cakes in recent years, like my chocolate courgette loaf cake, it’s nice to not forget a good’un. This recipe shows that this carrot cupcake bake isn’t just for an old fashioned tea room or at your grandparent’s house on Sunday afternoon but for all occasions.
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, and as I have mentioned in the blog before this has to be one of my favourite cakes around, it’s probably #1.
Carrot cake recipes
If you love these cupcakes as much as I do, I also have a carrot cake recipe, 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?!
Whether you’re baking for Easter, a cosy afternoon treat, or just because you fancy something sweet, there’s a carrot cake recipe for every occasion on the blog. 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.
Carrots
When grating the carrots, the consistency of the carrot is key. You don’t want too big chunks that look more at home in a stew, but you don’t want the tiny grating – like parmesan cheese as this will melt away into the bake and take the flavour with it. You want a standard grated carrot, plenty of carrot flavour, even moisture, and a lovely texture that blends right into the sponge.
The magic of carrot cake lies in how the carrots keep everything beautifully moist. Even after a few days in the fridge, the cupcakes stay soft and fresh instead of drying out. That natural sweetness from the carrots also means you don’t need heaps of sugar, making them just the right level of indulgent. Honestly, it’s one of the reasons carrot cake has become such a firm favourite for me.
The cupcake base
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, the perfect combination.
I like to keep the cupcake mix plain, but you can easily add chopped walnuts or pecans to the cake mixture for a bit of crunch, or throw in some raisins for a more traditional twist. The base mix stays the same, and it’s so forgiving that you can make it your own without fear. Whether you keep them simple or load them up, they’ll turn out delicious every single time.
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.
Piping tips and decorating
When it comes to decorating, I always reach for my 2D closed star piping tip, it gives the prettiest swirls every time. A generous swirl of frosting topped with a few chopped walnuts instantly makes them look bakery-perfect, and it’s so simple to do. You can even add a little carrot decoration or sprinkle of cinnamon for a cute finishing touch.
Because they’re not overly sweet, they’re a great option for people who don’t love super sugary bakes. The gentle spice, soft sponge, and tangy cream cheese frosting make them incredibly moreish without being heavy. I also love gifting these to friends or family, they travel well, look beautiful, and always get rave reviews. If there’s ever a bake I’m confident taking somewhere, it’s these.
Tips and tricks
- 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.
- 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
Carrot Cake Cupcakes!
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 180ºc/160ºc fan, and line a muffin tray with 12 cupcake/muffin cases, or use 12 cupcake cases 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!
- 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 oOil, 175g grated carrots
- 150g unsalted Butter, room temperature, 300g icing sugar
I love baking and have been doing it for many years. I used this recipe for the first time this week. My husband said they are the best I’ve ever made. Kudos to Jane.
Loved the recipe and went down really well with everyone. However I think I may have done something wrong with the cream cheese icing.
I used the amount stated but it came out alittle runny, I added more icing sugar to try and thicken but was not as thick as normal buttercream. Did I mix it to much?
Hiya, unfortunately adding more icing sugar won’t solve anything, the extra mixing will make it more runny and not thicker. How did you mix it?
Make sure you use full fat cream cheese, not low fat
I have never made a cup cake in my life! Let alone cream cheese frosting!! Made these last night for a friends birthday, they came out beautifully, I was a bit nervous about making the frosting, but I followed the recipe to the letter and it came out perfect! Probably beginners luck, but thank you for this recipe, will definitely make again!!
Hi Jane, love all your recipes. Can I add gelatine to the frosting? And how much should I use and how should i do it, thank you x
Made these over the weekend and they’re delicious! Well done Jane on a fabulous recipe 😋😍 If I were to make it into an 8” round (double layer cake) how long should I cook them for please and also would I just double the amount of ingredients? Thank you!
Hiya! Take a look at my Carrot cake recipe. Hope this helps! x
potentially a stupid question but what is in the “mixed spice” mix?
Hiya! Mixed spice is a pre mixed spice – take a look at the jar for which exact spices it contains! Hope this helps! x
These are the best carrot cupcakes! Very easy to bake and really light and moist. The icing is also really yummy although I found I only needed to use half the quantity as I spread it over the tops of my cakes rather than piping. Delicious!
Hi Jane. After trying your coconut Jam cake & nailing it, also the Ferraro Rocher cupcakes turned out ok too, I tried to do the carrot cake cupcakes. The texture of the cake was light, fluffy & moist, For some reason I can’t pipe but I’m going to keep trying. In the end I spread the cream on top & covered with nuts. They still looked quite nice. I love carrot cake in tea rooms So thought why not try this recipe. I followed the recipe exactly how it is. For me I would definitely add some nuts into the mixture but that’s just because I love nuts & I like the texture. Each to their own😊 My question is “is it necessary to add the ginger”? I added 1/2 level tsp but I still found I tasted ginger more then anything. Something just wasn’t quite right taste wise. Im sure in the carrot cake loaf recipe there’s no ginger. I could be wrong though! If I reduce the ginger or take it out completely should I increase the other spice? Also any advice on piping? My piping bag had air in it. It just came out & sounded funny, I won’t describe how my daughter said it sounded🙈I just bake for a little self worth so really want to nail the piping. Also my husband & daughter love doing you cheesecakes. They are beautiful & tge only thing I ask for on my bday or Mother’s Day is for them to make me one, The chocolate orange “Wow”😋
Hiya! There is ground ginger in the loaf cake – so maybe you slightly overmeasure something or a different ingredient for the taste to be slightly off! Its worth practicing piping technique onto a chopping board, then you can re-use the frosting! Hope this helps! x
Can these be frozen? xx
Yes absolutely, for up to 3 months! x
I made these for the office and they were met with genuine awe, delicious as always Jane thank you!
Made these for my Dad’s birthday and they went down a treat with the whole family. The cream cheese frosting makes a nice change from having buttercream on cupcakes, and the spices create a lovely flavour sponge. I’ll be downloading this one and saving it to my go to recipe list! Thank you 🙂
Hi Jane, I love all your recipes and new book. I am wondering if you have tried to make buttercream or cream cheese frosting with the hard block of margarine rather than real butter? Would it work? Many thanks in advance 😊
Hiya! I would recommend always using real block butter for any type of frosting! Hope this helps! x
Hi Jane. These carrot cupcakes look scrumptious 🥰. I’m anxious to bake. Please could you confirm which is the updated carrot cupcake recipe? Is it the one using 125ml of vegetable oil or 115ml of vegetable oil? Curious to know why the amount changed! 🙂 Just wondering why all other cupcake recipes you have use butter or stork but for these cupcakes you choose oil? 🧐
Many thanks.
Made these for the first time- lovely light carrot cakes- didn’t have any butter so mixed the cream cheese with some lemon curd – thought it’s sugar, butter and lemons so gave it a go – to make the topping.. only need 1 tub of cheese for enough to cover all of them generously.
Hi,
This is the second time I will ask about this hope you will notice please. Can I use all purpose flour instead? If yes, how much baking powder shall I add? Many thanks
I just googled it
1/2 teaspoon for 100g flour
Just just under a teaspoon for this recipe
Make these every other week, they are sooooo good 👍 Took some into work and they loved them! Just put a new batch in, can’t wait to have one later 🤤
If I was to make these cupcakes gluten free, would it just be a matter of changing the flour or is there anything else I’d need to do?:)
Yes they should work great gluten free!
Hi I want to leave out using the sunflower oil,
How much melted butter would I need to use as a substitute for oil ?
Thanks